Where are we?: In Emilia Romagna.
Riccione: Situated on the Adriatic Riviera of Romagna, Riccione is one of the most famous seaside resorts on the Adriatic. A very rich show schedule with amazing events makes Riccione the undisputed destination for thousands of people with different targets, but everyone looking for originality and tips to get quality products. Performances, shows and festivals, concerts, cinema and theatre, the big sports events, the trendy shopping together with theme parks, clubs on the beach and on the hills, hang around with guests every month of the year.
Giro Specialties: None listed
Cento: The Giro tells me that: Cento is synonymous with Carnival, one of the most famous and oldest in Europe! This festival was already well-known at the beginning of the 17th century, when the artist known as Guercino painted scenes of the costume party held in the town square. Radical changes have taken place since then, but Carnival remains an unmissable event that has been transformed over time to keep the enthusiasm alive.
Giro specialties: Salama da sugo di Buonacompra IGP: Legend attributes an important role in reconstructing the product’s origins to Lucrezia Borgia, who married Alfonso d’Este in the early 1500s. The first written records of products very similar to ‘Salama da sugo’ date back to the Renaissance period.
The stage: The flattest of flat. The last chance for the sprinters for a long time.
Cue doomed break and as routine a day as we find on the Giro, except for a bit of fun crosswind action.
Milan! Three for the race for him. He made that look easy.
The wine: From 2019
La Stoppa Ageno
Back to this one: 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.
Back to this one: 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.
The food: Piadina from Academia Barilla
For the dough
- 1 pound all-purpose flour
- 2 teaspoons salt
- 3 teaspoons baking powder
- 1/4 cup extra virgin olive oil
- 3/4 cup water
For filling
- Prosciutto di Parma
- Squacquerone, or another fresh, soft cheese (such as stracchino cheese or cottage cheese)
- arugula
Preparation:
Combine flour, salt, and baking powder in a bowl, then mix in oil and water.
Knead dough for about 10 minutes until smooth in consistency.
Cover dough in plastic wrap and let rest at room temperature for an hour.
Note: If the dough is being prepared in advance, you can keep the prepared dough in the refrigerator.
Lightly flour the countertop and roll out the dough with a rolling pin until very thin, around a tenth of an inch.
Cut out 7-12 inch circles and poke holes in it with a fork.
Cook in a non-stick pan over medium heat without added fat for 1-2 minutes each side.
Serve warm, either alone or as part of a sandwich.
Piadinas are usually stuffed with salted and savoury ingredients. The most famous in Italy is with Prosciutto di Parma and squacquerone, a fresh, soft cheese. If unavailable, squacquerone can be replaced with stracchino cheese or even cottage cheese. The cheese and prosciutto are placed on the piadina with greens which is then folded up and served.
Buon appetito!
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