Giro Stage 20: Alpago to Bassano del Grappo

Where are we? In the Veneto

Alpago: the Giro tells me that Alpago is the gateway to the Belluno Dolomites: a unique territory stretching from Lake Santa Croce to the Cansiglio Forest. Here, among forests, water, mountains and hills, you will find tiny, picturesque villages, rich in history and hospitality.

Giro Specialties: Alpago lamb: Alpago has given its name to an indigenous breed of sheep bred mainly for its excellent meat: tasty, firm and so tender that it flakes in the mouth. Contrary to expectations, it does not taste wild at all and pairs perfectly with local dishes such as corn and legume soup.

Bassano del Grappo: In the heart of Veneto, crossed by the river Brenta, the town of Bassano del Grappa is characterized by tourists for its cleanliness, elegance and order.
The two welcoming squares (Garibaldi and Libertà) are protected by refined facades of late medieval buildings, above all stands the town’s civic tower which rises 43 meters.
The town of Bassano del Grappa, at the foot of the Monte Grappa of the same name, the scene of the bloody battles of the First World War, also consists of a vast industrial area specializing in the sectors: Goldsmith, metalworking, furniture.

Giro specialties: Asparago bianco di Bassano DOP is harvested from March to June in the countryside between Bassano, Cassola and San Zeno; Bigoli and Broccolo di Bassano are the protagonists on the table along with extra virgin olive oil, produced in the Bassano foothills/hillside area.

The stage:  One of those fun to watch but certainly not fun to ride stages. 

You have to feel for the riders going out in the break. They have to try, but given the race so far, they and all of the viewers are clearly expecting Pogacar to claim another stage victory. Indeed, the break would never get a large gap. 

The crowds at the summit were large and at times a bit crazy. One wonders how long they had been waiting. 

Under 70 kilometers left and there were only 4 riders in front of the gc group: Pellizzari, Sánchez, Tonelli and Janssens. Janssens was lagging behind the front trip, who had two minutes on the gc group with 58 kms to go. Eventually it would be Pellizzari solo. 

Indeed, eventually Pogacar would go and would lead solo with 34 kms to go.

And there was the stage. 

The wine: From 2013

Monteforche Vigneto Carantina 2010, $24.99

From 67 Wine:
Winemaker Alfonso Soranzo manages a small property with his father in the Colli Eugani. Soranzo, a horn player, decided to leave music five years ago to devote – body and soul - to viticulture. Helped by his father in the vineyards, he personally helms all the cellar operations. The family’s tiny estate is on one of the best plots of Colli Euganei, southwest of Padova. Colli Euganei, while certainly not a well-known appellation in the Veneto, is one of the best areas to grow vines in Italy. Volcanic soils with marl and limestone, good aeration, mild constant winds and average rains make it one of the best growing areas in the Veneto. Particularly, the Vo area (western slopes of mount Venda) is the cooler and fresher of the whole appellation, giving finesse and balance. Using biodynamic practices and ambient yeasts, Alfonso crafts unique wines that reflect the terroir of the Veneto.

The food:  Bigoli de Bassano

The local tourist site tells me that: BIGOLI DE BASSAN are a particular type of spaghetti with a very dark color, with a wider section and greater consistency, obtained with a revolutionary production technique and with a wise dosage of flour.

This recipe is then used for other products, in particular for PENE DE ALPIN DE BASSAN (pennine rigate) and for SUBIOTI DE BASSAN (maccheroncini rigati). To this triad are added the TAJADELE DE BASSAN, the LASAGNE DE BASSAN and the CANNELLONI DE BASSAN.
There is a company that has greatly contributed to making these Bigoli famous and it is BORELLA & C Srl which was founded in 1935 with the name PASTIFICIO BASSANESE. Thanks to the use of high quality ingredients in a short time the
Bassanese Pastificio has achieved a great success of notoriety.
The innate taste for good and genuine things, the lively curiosity to
dust off the ancient recipes of the local housewives and the continuous
search for product improvement lead to the famous
BIGOLI DE BASSAN.