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Cooking the Giro d'Italia


Haivart

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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! :biggrin:

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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 by pedalaforte (log)
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