Friday, October 9, 2020

Wine and Food of the Giro 2020 Stage 7: Matera to Brindisi

Where are we? Heading to Puglia/Apulia

Brindisi:The Giro tells me that: Brindisi is situated on a natural harbour, that penetrates deeply into the Adriatic coast of Apulia. Within the arms of the outer harbour islands are Pedagne, a tiny archipelago, currently not open and in use for military purposes (United Nations Group Schools used it during the intervention in Bosnia). The entire municipality is part of the Brindisi Plain, characterised by high agricultural uses of its land. It is located in the northeastern part of the Salento plains, about 40 kilometres (25 mi) from the Itria Valley, and the low Murge. Not far from the city is the Natural Marine Reserve of the World Wide Fund for Nature of Torre Guaceto. The Ionian Sea is about 45 kilometres (28 mi) away.
Specialities: Brindisi’s cuisine is simple with basic ingredients used, starting with flour or unrefined barley, which is less expensive than wheat.


The stage: Time for a bit of travel ad from the Giro

With the winds on the day, what had looked on paper like a dull stage had much more excitement than expected. Split groups, crosswinds, echelons, crashes, really a bit of everything. With 45 kilometers to go there was a big crash, with many riders caught behind, including Ganna and Zakarin. Under 35 kilometers to go and Zakarin's group was about 45 seconds back with Ganna's around one minute. Those groups would merge and eventually make it back in with about 22 kilometers to go. There really had been no easy sections on the stage, despite the flat profile.
This was cute:  
Into town and the sprint teams were setting up for the finish. The route was far from straight.
Demare again! Certainly not the cleanest sprint, but the deviation seemed unlikely to result in a change.

The wine: Camerlengo Antelio Rosso 2017 from Biondivino
From the importer: Named for the Cardinal Camerlengo, who administers the Apostolic Chamber and in 1250 fiercely defended the local lands in the name of the Pope, was given the lands around Rapolla as a reward. Echoing this rich history Antonio Cascarano called their wine Camerlengo to summon these noble origins and to introduce their guests to the history and traditions of Rapolla, which is rooted in the past of ancient peasant wisdom. Antonio inherited the land from his grandfather, Giovanni Falaguerra, and revived the company that his grandfather created that was interrupted in the 1970's. Located on the slopes of Mount Vulture, this land is rich in vineyards, chestnuts and olive trees. With soils fertile in silicon and potassium, along with wide diurnal ranges and rigorous grape selection during the harvest that creates the most structured and complex wines from his old vineyards (approximately 40 years) of Aglianico. It is this wonderful landscape where Camerlengo is located giving us a divine splendor of his vines.

The food: Ciciri e tria

Scrumptious and delicate, this simple dish of chickpeas, pasta, and fried pasta, is an example of gastronomic archaeology.
To make Ciciri e Tria you'll need dried sheets of homemade durum wheat pasta, chickpeas, extra-virgin olive oil, cherry tomatoes, celery, garlic, parsley, laurel, ground black pepper, and salt.
Cook the chickpeas and prepare some of the pasta in boiling water as per usual. Fry the remaining strips of pasta in olive oil. Once everything has been cooked, mix the chickpeas with the two types of pasta.
There are many variations of this dish: some people use onions instead of garlic, others add bread crumbs, bits of fried bread, or salted anchovies.

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