Sunday, May 28, 2023

Giro 2023 Stage 21: Rome

Where are we? Finishing in Rome this year
Rome: I always appreciate seeing how the sites describe the major cities. For Rome, the Giro tells us that: It is said that a city can also be described through its panorama, colours, perfumes, objects, or even an idea. It is precisely those nuances, intangible and temporary, that sometimes turn into unforgettable memories. Over the centuries, the magic of Rome has been masterly told by poets and writers and wonderfully depicted in the works of great artists. Eternal and mysterious, the Capital envelops those who arrive in a pleasant “sickness of Rome” that does not abandon. It is no coincidence that millions of tourists hurry to throw a coin into the Trevi Fountain with the hope of returning to visit it: because in Rome, remembering Goethe’s words, everything is as we imagined it, and everything is new. If you don’t know it yet, or if you want to return to immerse yourself in its charm, here, we try to briefly describe its profile, soul, and colours.
Regional Specialties: Rome is a metropolis that enchants with its millenary history. Exploring the Eternal City beautiful sites is also a journey through the many culinary specialities that you can taste anywhere in the Capital. If you want to discover its true essence, all you have to do is taste the traditional Roman cuisine, recipes that reflect its history, made with simple and often humble ingredients.

The stage: A mainly ceremonial parade, with the battle at the end. Plus, Rome looking pretty and very, very warm.
Oh, look, the doomed breakaway. Around and around they would go, the ceremonial parade ending in battle. And what a battle it was, with some assistance from his old team mate Geraint Thomas, we get the fairy tale ending for Mark Cavendish. And, yes, I cried.

And this amazing stat:
    Congratulations to Roglic, but that is my Giro highlight.


The wine: Monastero Suore Cistercensi  Benedic
From 2021
From the importer: Fate can have lovely consequences. Our fortuitous encounter with the Bea family of Umbria of course led to the unearthing of one of the great domaines of Italy. But, we have been additionally blessed as we marched together with Giampiero Bea as he made the acquaintance of the Sisters of the Cistercian order living and working at their monastery in Vitorchiano, ninety minutes or so north of Rome in the Lazio district. Here at this quiet religious outpost eighty women of this religious order work vineyards and orchards and gardens organically. Under the guidance of Bea, they produce two wines as honest and sympathetic and gracious as they are.
The vineyards are planted to a series of four essentially local white grape varieties: Malvasia, Verdicchio, Grechetto and Trebbiano.
The sisters produce a scant amount of red wine: a charming blend of equal parts Sangiovese and Ciliegiolo called “Benedic.” Despite a two-week maceration, “Benedic” is typically a beautifully pale, translucent wine. Registering just 11% alcohol, its color is calm, soft, and almost coppery—one can sense its gentle nature just from looking at it. A pure, honest nose of red licorice, dried leaves, and fresh pipe tobacco introduces an ethereal caress of a palate with almost no detectable tannins. “Benedic” is a pretty, tasty, plain-speaking wine with no makeup and no pretension, and its softly floral edge puts one in the mind of springtime. Those expecting power may be disappointed, but a wine this guileless is nearly impossible to dislike.

The food:  Carbonara, from Visit Rome
Guanciale (Typical Hog Jowl)
Roman pecorino
Eggs, with a majority of yolks, compared to egg white
Salt
Freshly ground pepper
Pasta made from durum wheat semolina

Cut the cheek lard into bricks and brown it gently in a large pan with a drizzle of oil. Break the eggs on a deep plate, add the cheese and a pinch of salt.Boil the pasta in abundant salted water. Drain it al dente and pour it into the pan with the guanciale.
Stir well then, off the heat, add the beaten eggs, a generous amount of pepper, and stir quickly so that the eggs become creamy by cooking only with the heat of the pasta.
Serve immediately in hot dishes.

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