Where are we?
Forli: The central city of Romagna.
The city is situated along the Via Emilia, to the right of the Montone river, and is an important agricultural center.
From the Giro site:
FOOD: Codfish stew, pappardelle with meat sauce, tagliatelle with stridoli (silene vulgaris leaves), tripe, tortelli with corn poppy, piadina della Madonna del Fuoco.
WINE: Doc Colli di Faenza (white, red – from Pinot, Trebbiano and Sangiovese grape varieties), Doc Pagadebit (white, both dry and sweet); Sangiovese and Cagnina di Romagna (red), Trebbiano di Romagna (white).
Reggio Emilia: The city belonged to the Este family (from 1409 to 1776). It is a rich industrial and commercial center located on the Via Emilia.
Food: Parmigiano Reggiano, balsamic vinegar of Reggio Emilia, gnocco fritto (fried dough puffs), erbazzone (spinach and beet greens pie), tortelli verdi (with a spinach filling), ciccioli (crisp pork tidbits).
Wine: DOC Colli di Scandiano e di Canossa (red and white, from Malvasia, Lambrusco, Cabernet, Marzemino, Malbo and Spergola grape varieties), DOC Reggiano (Lambrusco and Lambrusco Salamino); DOC Bianco di Scandiano (Sauvignon).
The stage: The longest stage of the Giro and one that should end up in a bunch sprint.
— Giro d'Italia (@giroditalia) May 18, 2017
⚡️ Breakaway / Fuga— Giro d'Italia (@giroditalia) May 18, 2017
🚴🚴🚴 Maestri, Firsanov, Marcato
⏱ 3'00"
📌 Castelfranco Emilia
🏁 40 km#Giro100 pic.twitter.com/iCO4Mx4vbI
While things are quiet, which might describe this entire stage, I suggest this piece and this piece on concussions in cycling, focusing on a frightening incident earlier this week during the Tour of California.
Under thirty kilometers to go and the gap was under 1:30. Twenty five kilometers to go and it was approaching one minute.
— Giro d'Italia (@giroditalia) May 18, 2017
It would be all together, soon enough. Would there be a late attack or was it full speed ahead to the expected sprint? Zhupa would attack, but would be caught. As sprint trains fell apart, Gaviria with another win.
— Giro d'Italia (@giroditalia) May 18, 2017
From the importer: La Stoppa is a 50 hectare property located in North-West Emilia-Romagna. Founded in the late 19th century by a wealthy lawyer named Gian-Marco Ageno, the estate is currently run by Elena Pantaleoni and head vignaiolo Giulio Armani. 32 hectares of vines are planted in Barbera and Bornada for red, as well as a small amount of Malvasia Candia, Ortrugo and Trebianno for whites.
I say: Orange wine alert. 30 days of skin maceration with natural yeasts creates a deep "orange" color.
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