Friday, May 19, 2023

Giro 2023 Stage 13: Borgofranco d’Ivrea to Crans Montana

Where are we? Heading from Piedmont into Switzerland

Borgofranco d’Ivrea: The Giro tells me that it is a small agricultural village, built towards the end of 1200 by the will of the bishop of Ivrea and the Marquis of Monferrato to constitute an outpost in a disputed area ( borgo-franco) Over the centuries and with ups and downs it has been transformed into the current residential complex at the confluence of an important road junction that connects Piedmont, Biella, Valle d’Aosta and from there France and Switzerland and on the Turin-Aosta railway line.

Regional Specialties: The Municipality of Borgofranco of Ivrea creating the brand De.CO . and bet on the enhancement of the local products and from that stems a narrow and deep relationship between the producers and the territory. All this needs to hold in count the elements of specificity of the typical products and in particular:
The link of the typical product with the territory and the importance from the specific resources of the territory. In the productive process of the product;
The collective character arising from the involvement of a plurality of producers between them.The link with the local community: the value of the typical product often goes beyond the businesses who commercialize it. T
he typical sweet is more known as “canestrello”; The “Canestrello” goes back at the medieval time, indeed during the feasts they prepared the Nebule, cakes made with flour and butter, these were used to pay for the performances of the actors-clerics and the organizers of the games. In Borgofranco the Canestrelli are produced and exported abroad, especially they arrived at the table of Late Queen Elizabeth of England which used to be an admirer . After the discovery of the Americas, the importation of cocoa in Piedmont (1650) was introduced.  This new ingredient was added, characterizing like this the Canestrelli of Borgofranco  D’Ivrea  as known today. Once the hot plates, that serve to give the mold and the typical shape, were warmed up  on the fire, now  they are  warmed up  electrically . These waffles , with various  flavors like lemon, vanilla and cocoa, still keep  their ancient traditional form: crunchy, very thin and imprinted with coats of arms of the  family,  these are the characteristics  that  distinguish  those of Borgofranco  of Ivrea.

Crans Montana: The local website tells me that The wealth of Crans-Montana lies in its heritage! The destination is not a tourist resort which is open just a few months of the year, it has a history, traditions, and no less than 10,000 inhabitants who live here all year round. 

Historically, territory was used vertically in transhumance, when the population moved between the vineyards, villages, the ‘mayens’, or mountain chalets, and the alpine pastures. The villages below the Crans-Montana plateau are privileged witnesses to this way of life, and even today, their inhabitants forge the identity of the region.

Regional Specialities:  If you like natural products, you will love what Valais produces. Here, we grow tasty seasonings and golden grains, wonderful fruit and excellent wines. Rich harvests infused with thousands of hours of sunshine, and the passion of our wine growers, herdsmen and farmers. Here, in these wild mountains, we have been learning how to reach the heights of quality for centuries.
The difference lies in the flavours: our specialty meats and cheeses are indescribably delicious. Our wildlife is further evidence that everything which comes from Valais is something quite special: Valais Blackneck goats, Valais Blacknose sheep, strong-willed, lovable Herens cattle that are typically native to our valleys.
In Crans-Montana, whether in the resort or on the pistes, when tastebuds quiver every gourmet will find what they’re looking for amongst the huge choice of restaurants which vary from mountain huts to Michelin-starred establishments.



The stage: Well, the information above reflects the stage as planned. Instead:
You can see thoughts from Adam Hansen, president of the Cyclistes Professionnels Associés here.  
Eventually, off they went and it was Pinot time, in what may be his final Grand Tour.
Hi Switzerland!
As they started the final climb on this shortened stage, the break has just under 3 minutes. Attacking his breakmates, Pinot. There would be lots of frustration on his part on the climb as he felt his companions were not taking strong pulls.
Behind, Ben Swift still led the bunch for Ineos, protecting the pink jersey. Fortunato jumped off the front of that group, to no reaction. Dropping from the front, Swift with Sivakov taking over the pacing duties.
Carthy! Will there be a reaction? No. There would not be.
In front, Cepeda was getting a gap on Pinot, but Pinot would make it back. Joining the duo, Rubio.
Attacking behind, Caruso.
After all that, Rubio who had appeared to just be hanging on, took the stage win.


The wine: Cave Caloz Corualin du Lieu- dit Les Berunes
From 2016
From FranklyWines
From the importer: 
The Caloz family established their domaine in 1960, setting up their home and cellar in the village of Miege which sits midway between the town of Sierre, at the southern end of the Valais, and the famous ski area of Crans-Montana. Fernand Caloz, father of the current proprietaire, began the arduous process of tending the vines in this mountainous region where the vineyards sit on steep terraces and must be worked by hand. Conrad Caloz, son of Fernand, joined by his wife, Anne-Carole, now manages the affairs of this small family domaine.
An expression of exuberant wild berries marks the best of the Cornalins produced in the Valais. Again, the exceptional exposure of the “Les Bernunes” vineyard permits the Cornalin grape to ripen well, producing a purple-tinted wine that is vivacious and lightly tannic in the finish

The food: Challerhocker Cheese
From Cheese.com: Challerhocker, pronounced "holler hocker", meaning "sitting in the cellar" is a Swiss cheese washed in brine and spices and then aged for a minimum of 12 months. Made from thermalized milk, the cheese is dense and smooth without any holes or cracks.  The repeated brine washing and extended aging reveal a great depth of flavour and texture unlike any Swiss cheese. Its initial aroma and flavour is a lovely concoction of roasted peanuts, melted leeks, brown butter, sweet cream and caramel. Made by cheesemaker Walter Rass, the lingering silky, salty finish of Challerhocker makes it an ideal cheese for the winter months. 
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