Pinerolo: (Pinareul in Piedmontese, Pineiròl in Occitan, Pignerol in French, Pinarolium / Pinerolium in Latin) The regional tourism site tells me that elected capital of the Savoy-Acaia properties in Piedmont in 1295, in the 16th and 17th centuries it became a fortress intended to guarantee France control of northern Italy; it was also used as a prison for Louis XIV's enemies, including the mysterious character known as the "Iron Mask", who is remembered every year in a historical commemoration.
A visit to the historic centre of Pinerolo brings to life the medieval atmosphere with its porticoes, historic buildings and hidden courtyards. In the Museo Storico dell'Arma di Cavalleria (Historical Museum of the Cavalry), you can retrace the history of the Scuola Militare di Equitazione (Military Riding School), while from the Piazzale di San Maurizio, in the upper part, you can enjoy a splendid view of the city, the Pinerolo plain and the Valli Valdesi. On Saturday mornings, one of Piedmont's largest markets is held, while at the beginning of September there is the prestigious Rassegna dell'Artigianato del Pinerolese.
Le Tour specialties: Torta Zurich (cake), panettone bas Pinerolese glazed with hazelnut, Tomino di Talucco and Seirass (cheeses), mustardela (cold meats), bagna caoda (garlic and anchovy sauce), bollito misto à la piémontaise (meats), génépi, Pinerolese wine
Valloire: The local tourist site tells me that: In VALLOIRE, PAST AND HISTORY ARE IN ALL SPIRITS ... Since the Neolithic, men have occupied this valley that connects the Maurienne and Dauphine. They settled there and stayed because this land was welcoming and rich for them to live and prosper.
From 1911, large passenger cars (replacing the cars pulled by horses) pass the Galibier making the "Route des Grandes Alpes". Then follows a very first: the Tour de France cyclist, which will have the effect of promoting the village.
Valloire starts to equip itself for tourism with 4 hotels opened in 1914 and even winter (50 rooms)!
In the 1920s young valloirins began to learn with the military the practice of a sport still unknown at the time in France: skiing.
If it is necessary to make the trace, the valloirins then put the rackets broad made of a winching of ropes and use them in full winter in the very deep snow. Children use low-sled sorts made of planks to slide on the slopes.
Le Tour specialties: diots de Valloire (made with carrots, beetroot and beef), farçons valloirins (a white cabbage dish with sultanas, prunes and apples). Cheeses: Borgé (made from raw cow's milk), Tomme de Valloire (recommended by Gault & Millau). La Galibier beer (France's highest quality craft brewery) has won numerous international awards.
Christian Prudhomme says: The race leaves Italy after a long climb to the resort of Sestrières, where Coppi triumphed in 1952, the border subsequently reached at the Col de Montgenèvre. Then, after ascending the Lautaret pass, the riders will tackle the 2,642-metre Galibier. This will be the first opportunity for the favourites to test themselves in the high mountains.
The stage: In contrast to yesterday, today was full gas from the start with numerous attacks and breakaway attempts. There was also the very early formation of the grupetto, with the sprinters dropping from the main bunch.
Would it be a day for the break? Clearly some thought so. But with Galibier looking, the gc favorites might choose to show their legs. One senses they might.
Also, it was pretty.
As they climbed, there was a shrinking main gc bunch, with remaining breakaway riders ahead and many behind. Simon Yates would be the first of the gc riders to drop. Also struggling, Carapaz in yellow. They would have a lot of company, lamost like the innocent victims in a horror movie.💛 Le #MaillotJauneLCL dans la descente vers Briançon 🤩#TDF2024 pic.twitter.com/5Fo5qjUrsU
— Maillot Jaune LCL (@MaillotjauneLCL) July 2, 2024
And finally, the Pogacar attack. If you watched the Giro, that would not be a surprise. Staying with him or at least staying close, Vingegaard. Could he catch him on the descent? Would it stress out viewers? The answer to one of those was obvious, with speeds hitting up to 70 or even 88 kph.
Pogacar's gap was growing as they descended.
One km to go and Pogacar had over 30 seconds. He would take the stage and the time bonus. Sigh, she types, remembering the Giro.
New GC
The wine: Fabio Gea Langhe Rosso Note E L'albera 2018 From Copake Wine Works
From the importer: With our special knack for finding new winemakers who have converted their lives from one of slavery to Mammon, God of Money, to that of slavery to Bacchus, God of Wine, we've run smack-dab against one of the craziest, funny, "uh-oh" and provocative winemakers we've ever met. His name is Fabio Gea and he is making delicious wines from small in Barbaresco.
he land comes from his maternal grandfather Pòtu, (diminutive for Giuseppe in dialect) and is centered around different parts of Barbaresco, mostly near the
. During his grandfather's time, the vines were still in , although he was apparently an expert who at one time had over 200 grape on his land. But the winemaking and vineyard care skipped a generation and most of the became semi-abandoned. Fabio, after receiving his doctorate and working as a successful geologist for corporate companies for a number of years, decided to leave that world and reprise the family winemaking tradition. He also started bringing the vineyards back into shape.
La Msoira e'L Rastel is is the titular name of the estate. It is represented in the symbol on the bottle and means "The Sickle and the Rake" in dialect.
The food: Diots from the local tourist site:
- 1 diot de Valloire (Composition: Cabbage - carrot - onions - beetroot - beef - pork bacon)
- 1 beautiful carrot
- 1 beautiful potato
- 4 or 5 bay leaves
- a dozen juniper berries
- Salt pepper
- Peel the carrot and the potato.
- Cut them into quarters.
- Put the diot, carrot, bay leaf and juniper berries in a saucepan, add warm water.
- Boil about 25 min.
- Add the potato wedges.
- Cook another 35 minutes.
- Serve hot and season to taste.
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