Where are we? Trentino and the Veneto
Fiera di Primiero: From the Giro: The small village of Fiera di Primiero lies at the foot of the Pale di San Martino, the largest massif of the Dolomites, at the confluence of the Cismon and Canali rivers, in the eastern part of Trentino. Famous in the past for the wealth of its mines, it became the trade and administrative centre of the entire valley in the 15th century. Today it is a beautiful mountain village, located at an altitude of 730 metres.
Giro specialties: Tosela: made every morning from freshly milked milk, it is usually served with polenta and sausage (luganega).
Botiro di Malga cheese from Primiero: in the local dialect “botiro” means butter and, during the Serenissima period, the best butter sold in Venice came from the alpine pastures of Primiero. The Botiro di malga has an intense colour ranging from straw yellow to gold; its aroma is moderately aromatic, with quite lively floral and herbaceous notes. It has a soft consistency and is easily spreadable.
Carne Fumada di Siror: smoked beef to be eaten raw.
Padova/Padua: Padua is located east in the Po Valley, about 10 km north of the Euganean Hills and about 20 km west of the Venice Lagoon and is crossed by the Brenta and Bacchiglione rivers. It is known as the city of Saint Anthony. Whether you visit it from the water, stroll through the historic centre or take the time to discover its green surroundings by bicycle, Padua will definitely never let you down.
Giro specialties: None listed
The stage: A sprint stage? Maybe?
There would be a very long break, but they did not get a lot of rope. They would also be left with a small gap for many kilometers.
Ten to go and they were finally reeled in.
Merlier with the sprint win.
The wine: From 2013
Monteforche Vigneto Carantina 2010, $24.99
From 67 Wine:Winemaker Alfonso Soranzo manages a small property with his father in the Colli Eugani. Soranzo, a horn player, decided to leave music five years ago to devote – body and soul - to viticulture. Helped by his father in the vineyards, he personally helms all the cellar operations. The family’s tiny estate is on one of the best plots of Colli Euganei, southwest of Padova. Colli Euganei, while certainly not a well-known appellation in the Veneto, is one of the best areas to grow vines in Italy. Volcanic soils with marl and limestone, good aeration, mild constant winds and average rains make it one of the best growing areas in the Veneto. Particularly, the Vo area (western slopes of mount Venda) is the cooler and fresher of the whole appellation, giving finesse and balance. Using biodynamic practices and ambient yeasts, Alfonso crafts unique wines that reflect the terroir of the Veneto.
The food: Asiago
From the Asiago Consortium:
In the Asiago Plateau, from which Asiago cheese takes its name, a tasty cheese has been produced ever since the year 1000. Initially sheep’s milk was used, but from the 1500s, with the gradual increase of cattle farming on the plateau, cow’s milk became the raw material used. The cheese making technique developed, and, during the early seventeenth century, production expanded into the neighbouring areas of the Asiago Plateau: the foothills, the surrounding plains and the nearby Alpine huts of Trentino. The oldest version of Asiago, most faithful to the traditions of the plateau’s cheese makers and with the fullest, most intense flavour, is the Seasoned cheese. In the early twentieth century, Fresh Asiago was born from the traditions of the DOP region combined with innovative cheese making technology. The flavour of this cheese, sweet and mild, has led to its international popularity.
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