Sabbio Chiese: The Giro tells me that The town is very ancient and it probably gave its name to Valle Sabbia. We can still find Roman signs and it was the religious focal point for Lombards and the Franks, as the Parish Church consecrated to Saint Michael Archangel can prove. Sabbio Chiese is dominated by its magnificent Rocca, a fortress that you can admire from different points of the valley. The Lombardy tourism site has a bit more about the Rocca; The Rocca di Sabbio Chiese was a place of defence and a lookout post for the population, who took refuge here in the event of assaults. It preserves a millenary history, the complexity of which can already be guessed by looking at the strange intersection of buildings from different eras that merge into its harmonious complex.
Originally a castle surrounded by three walls, at the beginning of Venetian rule the Rocca di Sabbio Chiese underwent a complete change of use, becoming a Sanctuary dedicated to the Madonna della Rocca in 1527. Of the various transformations that have taken place over the centuries, today there are two overlapping churches connected by two internal staircases: together with the remains of the ancient castle (including the entrance portal with the guard and the numerous underground passages), they form a rich, imposing unicum that is well worth admiring.
Regional Specialties: Among uncontaminated green landscapes and agricultural production still linked to ancient family traditions, Sabbio Chiese and the entire Valle Sabbia, welcome its guests with a precious range of agri-food products deeply linked to the territory: great cow’s and goat’s milk cheese, genuine sausages, honey and jam, mushrooms, mountain herbs, alpine water from Mount Maniva and thermal water from the spring Castello delle Terme di Vallio, truffles and unique fish products that surprise the taste of the visitor. There is no shortage of wild berries, honey, sour cherries, chestnuts and “Marroni” chestnuts.
Valle Sabbia is famous for the production of renowned fresh and seasoned cow’s milk cheese and delicacies deriving from the processing of goat’s milk, in particular cheese and yoghurt that you can’t miss.
In 1880 various social milk factories began to spring up in Sabbio Chiese and throughout the Valle Sabbia to spread the excellent products: Bagòss, Sabbio and Conca, Nostrano Valsabbia and Formaggella Valsabbina.
Among the edible plants that grow at high altitude we find wild radish and wild asparagus, that you can also enjoy preserved in oil. Widespread in the mountain streams and queen of the local fishing, the trout is really loved in Valle Sabbia as well as the perch cooked with mastery especially nearby Idro Lake.
Other delicacies that can be considered unique in their kind and which are found in the Valsabbina tradition skilfully re-proposed starting from the most ancient recipes, are bread and wild herbs gnocchi, the casoncelli with melted butter or the traditional “polenta taragna”. One of the most renowned dish in this area is “the spiedo”, meat on the spit that over time has become a symbol of a great, imposing, convivial dish for special occasions.
Monte Bondone: Trentino.com tells me that At the western side of the Val d’Adige valley, near Trento, the Monte Bondone mountain is located, a mountain area which is very popular by the Trento people. On its slopes the mountain villages of Candriai, Vaneze, Norge, Vason and Viote are located. The peaks pass the 2,000 m mark and open the view on the Brenta Dolomites until the Adamello glacier.
In winter for skiers and in summer for hikers the Monte Bondone mountain is also accessible by public transport and a ski bus. In summer an area with plenty of hiking paths, mountain bike trails, climbing routes and much more awaits you. In winter the ski slopes offer pure fun, also more than 35 km of cross country ski tracks are available in the area of Viote. Gorgeous snow shoe hikes through the snowy woods complete the range.
Regional Specialties: Trentino’s cuisine is a melting pot of ingredients and methods, since it is at the junction between two climates and several culinary traditions. A rich local food & wine tradition which pays particular attention to quality and ensures both the purity and authenticity of the raw ingredients.
Authentic products like trout and char from mountain streams, Extra Virgin Olive Oil from Garda Trentino, organic vegetables, berries, Trentino’s cheese, milk product excellences and cured meat
The stage: Here we are into week three. It should be an adventure.
The stage: Here we are into week three. It should be an adventure.
Time today perhaps for some gc action?
The breakaway:
⚡ The breakaway ⚡@AurelienParetP, @Valent1_Paret - @AG2RCITROENTEAM
— Giro d'Italia (@giroditalia) May 23, 2023
Vadim Pronskiy - @AstanaQazTeam @PatricKonrad - @BORAhansgrohe @jackhaig93 - @BHRVictorious @Jonathanlastra_ - @TeamCOFIDIS @_BHealyyy - @EFprocycling @swiftybswift - @INEOSGrenadiers @DerekGee7…
Twenty kilometers to go and they had around 3 minutes over a peloton of about 50. Included in that group, the pink jersey. Into the last 15 kilometers and he was still there.
As they climb, some thoughts on the route, from the Giro site: Just think of the very first time it was included in the route by patron Vincenzo Torriani, in 1956, for a day that has not only made cycling history, but has become the stuff of literature, poetry, epic. When one thinks of old-school cycling, the 242 km Merano-Monte Bondone, the third to last stage of that 1956 Giro, immediately comes to mind, as does the name of the rider who dominated it in the snowstorm: Charly Gaul, the Angel of the Mountain. That morning it was raining in Merano and an icy wind foreshadowed a stage with few survivors, not least because Costalunga, Rolle, Gobbera and Brocon had to be climbed before Bondone. Gaul, shy and reserved off his bike but wild and reckless on it, went on the attack right from the first climbs, while the weather worsened kilometre after kilometre and the riders dropped out one after the other, including the Maglia Rosa Pasquale Fornara, who was forced off his bike by his sports director for fear that he might seriously hurt himself, despite his 16-minute lead over Gaul. A snowstorm broke out on the Bondone, Gaul staggered but continued through the fog and walls of snow and arrived at the finish line as the winner. Partially frostbitten, he had to be pulled off his bike, he fainted, they cut his jersey with a knife and took him to the hotel, where he was soaked in a hot tub for an hour. After a few minutes he came to his senses, and they told him what he had just done: he was the new Maglia Rosa and one step away from winning his first Giro d’Italia. That day, in second place, with a delay of almost eight minutes, came Alessandro Fantini, third at 12 minutes was Fiorenzo Magni who, having a fractured shoulder, was holding the handlebars with a tubular clenched between his teeth. Half the group retired. “Man driven to his limits”, headlined the newspapers the next day.
In the main bunch, UAE were in a majority, with four riders including leader Joao Almeida. Of the top GC contenders, Jumbo-Visma had two including Roglic and Ineos Grenadiers three with Thomas. Ten kilometers to go and the gap was down to a minute. In that group, the maglia rosa was clearly struggling. Could he limit his losses? He would not be the only one to struggle, as Pinot dropped off. Carthy looked to also be struggling. The pace Vine was setting at the front of the peloton had many in difficulty.
The favorites group had gotten very small very quickly. In the group: Zana, Kuss, Roglic, Thomas, Dunbar and Almeida. Zana was the first to drop from that group.
Attacking, Almeida. He would get a small gap. Coming across to him, Thomas.
Roglic was about 20 seconds down with Kuss and Dunbar.
Almeida with the stage win, Thomas back into pink. Roglic losing 25 seconds.
Stage:
GC:
The wine:The wine: 2018 Markus Prackwieser Gump Hof "Mediaevum" Vernatsch
From 2021
If vernatsch/schiava is an option, I am probably going to choose it. I do love a delicate red.
An importer tells me: The winery Gump (Gumphof) is nestled in the steep slopes at the entry of the Isarco Valley and its vineyards stretch from an altitude of 350 to 550 metres (1,150-1,800 feet) above sea level. The five hectare (ten acres) are planted with Pinot Blanc, Sauvignon, Gewürztraminer, Schiava and Pinot Noir wines.
At an age of 28, Markus Prackwieser started a quiet transformation and has produced his own wine since. His wines have been sought after both nationally and internationally, especially his outstanding Praesulis Selection wine range. The name Praesulis derives from the nearby Castle of Presule.
The food: Casoncelli from La Cucina Italiana
Nonna Ida’s recipe for Casoncelli fresh pasta (4 servings)
For the pasta dough:
7 oz flour
2 oz durum wheat semolina
1 whole egg
1 tablespoon of oil
1/3 C water
For the filling:
2 oz durum wheat semolina
1 whole egg
1 tablespoon of oil
1/3 C water
For the filling:
4 oz breadcrumbs
3 oz grated parmesan
3 oz ground meat for salami
7 oz of roasted beef
½ oz amaretti cookies
¾ oz soaked raisins
½ clove of garlic, minced
1 tsp. chopped parsley . 1½ tsp.
butter - salt - pepper - nutmeg - cinnamon stock
For the sauce:
2 ½ oz butter
2 ½ oz cubed pancetta
4 oz grated parmesan
sage
nutmeg
Recipe preparation:
Brown the minced meat, the salami meat, the garlic and the parsley with a pat of butter and cook for an hour, adding some stock. Allow to cool and add the breadcrumbs, the parmesan, the egg, the chopped raisins, the crumbled amaretti, pepper, salt and spices. Let it rest (it’s better if prepared a day in advance). For the pasta: mix the white flour, semolina flour, egg, warm water and oil on a pastry board or in a bowl. Let it rest for half an hour. Roll out the dough to a height of 1 mm, cut out discs, fill with the filling and close them by pinching the two ends. Boil the casoncelli in salted water for 8 to 10 minutes. Drain and season with grated parmesan and butter that has been melted and cooked to a light brown with pancetta and sage. Heed Nonna’s words: the water for the pasta dough must be warm; the dough must be very thin, and the filling not too sweet. Then, when you close them, do not use your nails, otherwise the casoncelli might break while cooking.
3 oz grated parmesan
3 oz ground meat for salami
7 oz of roasted beef
½ oz amaretti cookies
¾ oz soaked raisins
½ clove of garlic, minced
1 tsp. chopped parsley . 1½ tsp.
butter - salt - pepper - nutmeg - cinnamon stock
For the sauce:
2 ½ oz butter
2 ½ oz cubed pancetta
4 oz grated parmesan
sage
nutmeg
Recipe preparation:
Brown the minced meat, the salami meat, the garlic and the parsley with a pat of butter and cook for an hour, adding some stock. Allow to cool and add the breadcrumbs, the parmesan, the egg, the chopped raisins, the crumbled amaretti, pepper, salt and spices. Let it rest (it’s better if prepared a day in advance). For the pasta: mix the white flour, semolina flour, egg, warm water and oil on a pastry board or in a bowl. Let it rest for half an hour. Roll out the dough to a height of 1 mm, cut out discs, fill with the filling and close them by pinching the two ends. Boil the casoncelli in salted water for 8 to 10 minutes. Drain and season with grated parmesan and butter that has been melted and cooked to a light brown with pancetta and sage. Heed Nonna’s words: the water for the pasta dough must be warm; the dough must be very thin, and the filling not too sweet. Then, when you close them, do not use your nails, otherwise the casoncelli might break while cooking.
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