2023 Author: Cody Thornton | [email protected]. Last modified: 2023-05-24 11:20
Prepared the leg for the Giro d'Italia: tv - armchair - pantry - tv - armchair, we asked the food journalist and great enthusiast Alessandro Morichetti, to suggest a gourmet menu to cyclists involved in the enterprise. Tips for the first week.
The centenary tour distorts the rules and makes purists turn up their noses, celebrating its history with daring and molecular reinterpretations. Until now, the menu had followed a classic approach: opening with light courses, some intermediate snacks to break the appetite and a refreshing dessert in the joyful finale of Corso Sempione in Milan, full of smiles for winners and losers, however happy to have come to an end.. Instead.
Ready-go and immediately the team time trial. Just enough time for a prosecco (perhaps offered by that Marzio Bruseghin dean of the platoon and wine producer), a photo in Piazza San Marco and already the arrival at high altitude on Tuesday 12 May suggests to completely change the food register: Dolomite stage in the fourth day, the last 50 km that hurt, cold, merciless with those who have not yet found the right pedal stroke. It is advisable to skip the whites and add a little Amarone in the bottle and crusted beef fillet in the supply pack.
Same music the following day. It starts uphill towards the 1972m of Passo Rolle, transition up to km 100 and the last climb up to 1844m of the Alpe di Siusi. Start of the Giro strongly discouraged for sprinters-all sprint but poor in length, the raw fatigue of the initial phase of the course requires a sweet and velvety tannin from lagrein of substance and substantial, fatty, invigorating post-race refreshments.
The first week continues with interlocutory stages that stimulate the salivation of the day's heroes, succulent for those who will not win the Giro but want to show off and leave a mark. Matching stages to English, to the Fight Club: one rule, no rule. Free rein to individual interpretation with one exception: at the top of the 1815m of Passo Maloja on Friday 15 May, we recommend biting violently on a Valchiavenna goat violin, substituting a good Valtellina Superiore for the recommended dose of supplements.
After the Milanese parade on Sunday, martini dry and all to bed before the day of rest.