Saturday, May 13, 2017

Wine & Food of the Giro 2017 Stage 8

Molfetta – Peschici, 189 km

 Where are we?
Molfetta: The local tourist site tell me that: Many different peoples have left their mark: the Byzantines, Lombards, Normans, Saracens, and Swabians  with Frederick II, who made  it a "royal city", the pilgrims who made it a crossroads on the way to the Holy Land. With its 65,000 inhabitants, Molfetta, 25 km from Bari, stands out for its dynamism in the field of trade and industry. Always industrious, dynamic and culturally active, just waiting to be discovered and experienced.
From the Giro site: FOOD: Stuffed focaccia, seafood dishes, almond sweets.
WINE: Doc Castel del Monte (white, red, rosé), Doc Gioia del Colle (white, red, rosé), Moscato di Trani liquoroso.


Peschici Lonely Planet tells me that: Perched above a turquoise sea and tempting beach, Peschici, like Vieste, is another cliff-clinging Amalfi lookalike. Its tight-knit old walled town of Arabesque whitewashed houses acts as a hub to a wider resort area. The small town gets crammed in summer, so book in advance. Boats zip across to the Isole Tremiti in high season.
Food: Traditional Peschici bread, homemade pasta, seafood dishes, caciocavallo podolico, pettole (fritters served with fig must). 
WINE: Daunia IGT (white and red)

Stage: 



Conti started the day at 2:10 to Jungels in pink, so the GC teams may not give them a lot of rope. With a bit more than seventy kilometers to go, two more riders have joined the break. 



 Those gaps means that Conti was in virtual pink. But then Quikcstep came to the front of the peloton and it looked like they would work to pull the break back. Attacks from the front of the break and it would split up. Conti was in that group along with Visconti, Sanchez, Gorka and Muhlberger, and was in and out of virtual pink. Twenty five kilometers to go and the gap to the lead group was almost three minutes. The chase group behind remained close though.



 Attacks up front and behind an attack by Landa. So many attacks from the front. Six kilometers to go and there were still four at the front. 



 Behind, Landa was caught by the peloton. One kilometer to go and the gap to that chasing peloton was only thirty seconds. Conti down. And Izaguirre would hold on. 
Wine: Guttarolo 2013 Primitivo Lamie della Vigna from Biondivino
From the importer: From a 1.5 hectare vineyard (biodynamic, not-certified), high in the Gioia del Colle plateau where constant sea winds and cool nights lift the aromatics. The vines here are 25+ years old, planted on a base of limestone and clay.
Grapes are hand-harvested in late September/early October and fermented using natural yeasts in stainless steel fermentation tanks. The grapes are then macerated for 16 days and aged in stainless steel tanks for 20 months, followed by an additional six months in bottle before release. The wine is then bottled without clarification, filtration or the addition of sulphur dioxide.



Food: Scamorza Cheese.com tells me that;  Scamorza is a cow’s milk cheese. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise. The cheese is made from pasteurised cow’s milk or from a mixture of cow and sheep milk. At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’. After two weeks of ripening, the cheese is sold as it is or smoked.

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