Where are we? Lombardy!
Castiglione della Stiviere: The Giro tells me: Castiglione delle Stiviere, home of San Luigi Gonzaga and the Red Cross, is a town immersed in the green scenery of the Morainic Hills, and the beating heart of a fascinating territory where nature, history and modernity co-exist in vibrant harmony.
Giro Specialties: None listed
Desenzano del Garda:
Giro specialties: Desenzano’s dining options offer an all-round experience, starting with the numerous “agriturismi” (countryside rustic restaurants which usually serve food that was prepared from raw materials produced on the farm or from other local merchants) scattered throughout the hinterland offering good dishes of the highest quality.
The main ingredient of Garda Lake cuisine is obviously its fish. Here, in a highly fishy environment, visitors can enjoy trout, eel, whitefish, pike, perch, the rare carp and, from early summer, sardines and bleak. The local restaurants know how to enhance the taste and flavour of these products.
Another pearl of the Desenzano and Garda area is the PDO extra virgin olive oil, characterised by a very low degree of acidity, which makes it quite digestible and therefore much sought after. The many historical oil mills work hard to ensure quality of production and, over the years, they have established themselves as a Garda landmark.
How could we fail to mention Grana Padano, which has its headquarters in Desenzano and has now consolidated its position as an international leader in the production and distribution of its cheese. Suitable for any type of meal, Grana Padano is an Italian excellence and pride, to be savoured at an aperitif with friends, as a snack or at the lunch or dinner table.
The stage: Time for another time trial. Would it be Pogacar, Ganna or a surprise?
Indeed, Ganna would be in the hot seat for a long time at 35:02.
And he would stay in that seat all the way to the end. Though it would be close, his time would hold.
The wine: From 2022
ArPePe Rosso di Valtellina
from Dig.
The importer tells me:
- 100% Chiavennasca (Nebbiolo)
- 50-100-year-old vines
- Sourced from lower slopes of Sassella and Grumello vineyards at 350-400 meters
- South/east exposure. 110-day maceration on the skins
- Aged 6-12 mo. in 50 -hectoliter untoasted casks
- 4,000 cases produced annually
- First vintage 2003
The food: Grana Padano Let's have some cheese!
Aged for a minimum of 9 months, the origin of Grana Padano dates back to the Cistercian monks of the Chiaravalle Abbey. From the polders of northern Italy, the cheese is produced with milk from free-range cows.
No comments:
Post a Comment