Plaisance/Piacenza: The local tourist site tells me that nestled between the Po and the Apennines, Piacenza and its province outline a territory that winds its way through valleys, rivers, vineyards and panoramas embellished with numerous castles, towers and bell towers.
They have numerous suggested itineraries, but why not some castles? I see 11 listed as part of the circuit of the Castles of the Duchy of Parma, Piacenza and Pontremoli.
Le Tour specialties: anolini (pasta), pancetta, coppa, bortellina (pancakes), pisarei e faso (pasta with beans), mostarda di frutte (fruit with mustard), turtei (pasta filled with spinach and ricotta). Colli Piacentini wines. Gutturnio and Bonarda (red wines), Ortrugo and Mavasia (white wines)
Turin/Torino: Torino, also known as Turin is the capital city of Piedmont. The local visitor's bureau tells me that: Torino is an aristocratic “old lady” more than two thousand years old, whose vestiges are still visible in “her” main monuments, streets, squares and underground... an “old lady” reborn out of “her” own ashes, more dynamic, innovative and modern than ever but always proud of “her” great past. The first capital of Italia invites you to discover its ancient and modern history, the Royal Residences, the palaces and museums, the parks and tree-lined avenues, the river and the mountains, the historic restaurants and cafes, the long arcaded streets and the multiethnic neighborhoods, the great events and the many small pleasures that have always made it unique, in a harmonious balance among the rational Roman urban planning, the moderate splendor of the Piemonte baroque and the originality of modern and contemporary architecture.
Le Tour specialties: agnolotti (stuffed ravioli), tajarin (truffle pasta), Barolo risotto, polenta carbonara, chicken chasseur, stuffed artichokes, gianduiotto (chocolate), Bicerin, vermouth. Gressins. Sabayon.
Christian Prudhomme says: The sprinters will have started the 2024 Tour with their teeth gritted, but now they’ll have something to sink them into with the finish in Turin. Prior to that, the peloton will pay a passing tribute to Fausto Coppi by heading through Tortone, where il campionissimo died. By that point, though, the sprinters’ domestiques will already be hard at work, their focus on ensuring a sprint finale. There’ll be little room for manoeuvre for the breakaway riders.
The stage: That's right. We have what should be our first sprint stage of the race. To celebrate, we have a decided lack of a breakaway. Philipsen is the likely favorite for the day, but as the media coverage will not let one forget, mark Cavendish is here at the Tour chasing a 35th stage win. I'm hoping he gets it, if not today, later in the race.
Eventually, Grellier would head off in search of glory or tv time or a family visit or something. Reader, I admit that I went to the gym, did a spin class, and returned to find that little had changed, except the Grellier breakaway.
Finally, nearing 25 km to go, they caught Grellier.
Note that the usual 3 k safe zone for the gc riders was now 5 k.
These early Tour sprint stages always terrify me.
Sure enough, a crash. Only 30 or so riders were left in the front.
Wow! Girmay! What a great win for him.
And into yellow, Carapaz.
The wine: Il Poggio Colli Tortonesi Timorasso 2019
From Copake Wine Works
From the importer: The story of “Il Poggio” is simply the transformation of a grandfather’s relaxing pastime into a young woman’s passion and lifework. The estate was purchased in 1919 as a family hunting reserve and passed to daughter Franca Odone, who at one time worked in Milan in the furniture business. With the help of oenologists, Gaspare Buscemi land was cleared for vines and wine production began in 1976. In 2003 the baton was passed to Franca’s daughter Francesca who, after some time working in real estate caught the family winemaking bug. Poggio extends her business savvy and deep commitment to family tradition to the winery, ensuring the wines remain focused and an homage to the land. In 2013 work was finished on a tiny B&B on the highest point of the property surrounding guests with the serenity of vines and forests. The hills of Rovereto in the heart of the Gavi DOGC are rich with sandy and clay soils that impart remarkable attributes to the ancient Cortese grape. Through the continued vineyard management by Buscemi, the 3 hectares of Guyot trained vines yield small quantities of high-quality win
The food: Bortellina
from the regional tourist site
- 1 kg of flour
- 20 gr. of yeast
- 100 gr. of lard
- salt
- water (even slightly sparkling to make the product softer
- A single raw Bortellina is approximately 10 grams, therefore 100/110 Bortellina can be obtained from the mixture with the aforementioned doses.
Mix a handful of flour with half the yeast, making a loaf that will be left to rest.
When it has doubled in volume, arrange the flour on the table in a fountain, add the leavened dough, the salt and the rest of the yeast.
Mix everything with warm water until it forms a soft loaf.
Let it rest for another 10 minutes.
Place an iron or copper pan with lots of lard on the heat.
Small pieces are broken off from the leavened loaf, flattened to give them a round shape, then thrown into the boiling lard to cook for about 3 minutes.
Once removed, they are served while still piping hot.
The Bettolese version looks like a golden "swell" and empty inside.
The secret is to make it colorful and crunchy, dry and without grease and it remains good even when it cools.
They are excellent to accompany soft cheeses and cured meats
When it has doubled in volume, arrange the flour on the table in a fountain, add the leavened dough, the salt and the rest of the yeast.
Mix everything with warm water until it forms a soft loaf.
Let it rest for another 10 minutes.
Place an iron or copper pan with lots of lard on the heat.
Small pieces are broken off from the leavened loaf, flattened to give them a round shape, then thrown into the boiling lard to cook for about 3 minutes.
Once removed, they are served while still piping hot.
The Bettolese version looks like a golden "swell" and empty inside.
The secret is to make it colorful and crunchy, dry and without grease and it remains good even when it cools.
They are excellent to accompany soft cheeses and cured meats
No comments:
Post a Comment