Where are we?
Firenze: Well, now Florence. The art, the renaissance, the bridges, the river. Or, if you have listened to me babble, the Medicis.
FOOD: Tuscan (saltless) bread, extra-virgin olive oil, meat (the legendary “fiorentina” T-bone steak), salt cod, lampredotto (made from a cow’s fourth stomach – the abomasum), pappa al pomodoro (thick tomato soup), tripe, ribollita (bread and cabbage stew) and fresh pasta with wild game sauce.
WINE: Barco Reale di Carmignano (red), Chianti (red), Colli dell’Etruria Centrale (red), Pomino (white, red, Vin Santo), Vin Santo del Chianti, Vin Santo di Carmignano.
Bagno di Romagna: As it sounds, a Roman spa town.
Food: Basotti, tortelli sulla lastra, focaccia dolce di Bagno (Easter cake), Raviggiolo cheese.
Wine: Colli della Romagna Centrale DOC, Romagna DOC, Rubicone IGT.
The stage:
Lots of action today. In front Landa and Fraile. Behind a large chasing group with chasers: Giovanni Visconti (Bahrain-Merida), Hubert Dupont, Matteo Montaguti (AG2R-La Mondiale), Dario Cataldo, Tanel Kangert (Astana), Ben Hermans (BMC), Pierre Rolland, Hugh Carthy, Davide Villella (Cannondale-Drapac), Ivan Rovny (Gazprom-Rusvelo), Tomasz Marczynski, Maxime Monfort (Lotto Soudal), Andrey Amador, José Joaquin Rojas (Movistar), Ruben Plaza (Orica-Scott), Laurens De Plus (Quick-Step Floors), Igor Anton (Dimension Data), Martijn Keizer (LottoNL-Jumbo), Philip Deignan (Team Sky), Laurens ten Dam (Team Sunweb), Rui Costa and Simone Petilli (UAE Team Emirates).
— Giro d'Italia (@giroditalia) May 17, 2017
⚡️ Live— Giro d'Italia (@giroditalia) May 17, 2017
🚴🚴 @MikelLandaMeana, @OmarFraile
> 2'20" Chasers (20 riders)
> 5'08" Gruppo
📌 - 3 km GPM Passo del Carnaio
🏁 61 km#Giro100 pic.twitter.com/7x6rFiyNIW
⚡️ Live— Giro d'Italia (@giroditalia) May 17, 2017
🚴🚴 @MikelLandaMeana, @OmarFraile
> 1'39" Chasers (20 riders)
> 4'50" Gruppo
📌 Bagno di Romagna
🏁 49 km#Giro100
Forty five kilometers to go and the gap between the front and chasing groups had dropped to just over one minute. Forty two kilometers to go and it was down to thirty seconds, and three minutes plus to the main peloton.
Forty kilometers to go and the front two groups combined.
— Giro d'Italia (@giroditalia) May 17, 2017
That front group would continue to shrink with Landa dropping back to hand out bottles to the peloton. Ahead, attacks from the front group. Twenty seven kilometers to go and Nibali attacked from the peloton, followed by the other favorites. Dropped from the group, Geraint Thomas.
Ahead, Rolland had a small gap. Coming up quickly, Fraille, to take the mountain points. Twenty kilometers to go and they had seventeen seconds over the group behind. Two minutes back to the main bunch.
🚴🚴 @PierroooRolland @OmarFraile— Giro d'Italia (@giroditalia) May 17, 2017
> 5" 🚴@RuiCostaCyclist
> 16" Chasers
> 2'00" Gruppo Maglia Rosa
🏁 11 km#Giro100
Eight kilometers to go and Costa caught the front duo.
— Giro d'Italia (@giroditalia) May 17, 2017
Kangert would reach the trio and it would be a quartet as they hit the final kilometer. Wow. A great win for Fraile!
Fraile: "Sabía que me gustaba mucho esta etapa, con el alma sabía que habia que gastar todas mis energías, con cabeza". #Giro100 pic.twitter.com/CqiUe8hJT9— Giro d'Italia (@giroditalia) May 17, 2017
Stage:
TOP 10 - Stage 11 #Giro100🇮🇹 pic.twitter.com/sRreMCdNv2— CyclingHub (@CyclingHubTV) May 17, 2017
GC:
Top 10 GC after stage 11 #Giro100🇮🇹 pic.twitter.com/JKxt7UkJQ3— CyclingHub (@CyclingHubTV) May 17, 2017
From the importer: Silvio's father purchased the property back in 1963; besides olive groves and forest, there were vineyards whose fruit was sold to the local co-op. Silvio bottled the estate's first wine in 2000 from their vineyards of Sangiovese, Canaiolo, Colorino, Cabernet Sauvignon and Petit Verdot; they are being replanted over time with massale selection vines.
Montesecondo wines have a tendency to run afoul of the powers-that-be
in Chianti Classico: while Silvio's methods in the vineyard and cellar
yield what many would and do consider pure, classically expressive
Sangioveses, the way he gets there and occasionally the actual results
(higher acidity, lighter color or darker color, etc.) led to enough
issues over time that he bottles only one Classico and the rest of his
wines as IGT Toscana. Silvio ferments with native yeasts only and does
various-length macerations and aging in a variety of vessels (concrete,
barrels, amphorae but with no new oak) .
Food: Pecorino
Toscano is a firm-textured sheep’s milk cheese produced in Tuscany.
Since 1996 it has enjoyed protected designation of origin (PDO) status.
Academia Barilla has a short history of the cheese here. Among other things, they say that "Sheep have been raised in Tuscany since the time of the Etruscans. The Romans are responsible for maintaining the tradition and also began to make cheese using the sheep’s milk.
The first to mention of “cacao,” or sheep’s milk cheese, is attributed to Plinio the Elder who wrote that it was made in the area of Lunigiana, the territory surrounding the ancient city of Luni located at the mouth of the Magra river. Tuscan pecorino is also mentioned by the most important authors of the 1400s who referred to it as cacio marzolino.
Academia Barilla has a short history of the cheese here. Among other things, they say that "Sheep have been raised in Tuscany since the time of the Etruscans. The Romans are responsible for maintaining the tradition and also began to make cheese using the sheep’s milk.
The first to mention of “cacao,” or sheep’s milk cheese, is attributed to Plinio the Elder who wrote that it was made in the area of Lunigiana, the territory surrounding the ancient city of Luni located at the mouth of the Magra river. Tuscan pecorino is also mentioned by the most important authors of the 1400s who referred to it as cacio marzolino.
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