Cooking the Giro d'Italia

[Haivart]

This is fun. While the cyclists go through different parts of Italy, I am finding and trying recipes, wines, and chesses of the regions they go through. So far, I've done Capri/Sardinia, Frascati and Tuscany. Yum!

[hathor]

Come on Haivart...that's a tease!! Give us the gory details! What cheese? What wines? We live to drool on our keyboards!

[John Talbott]

To step across the border for a while, let me refer you to our thread on eating during the Tour de France where I mentioned a dessert named after the Giro, now long forgotten.

Haivart: I too would like more details.

[pedalaforte]

Liguria today, then Piedmont. Yum, yum! Instead of cooking, I think I'll drink the regions.

[hathor]

I was thinking about you Pedalforte! I figured you would be following the Giro d'Italia!

Liguria: pesto and a nice crisp white wine. That should keep those guys going!

[pedalaforte]

Liguria: pesto and a nice crisp white wine. That should keep those guys going!

←

They'll need a few plates of pasta for Wednesday's stage up the Agnello! Tomorrow they go through Acqui Terme, Alba and Bra -- an "easy" "transition" day of only 200 km.

(And, we had the pesto and crispy white last night. Something from Corvo from Sicily -- can't remember the grape, but it was lively and good, definitely NOT chardonnay. It was cheap.)

Cheers

Edited May 21, 2007 by pedalaforte (log)