Giro Goloso is the new project related to Giro d’Italia dedicated to Italian country.
Italy has set the record as far as Unesco world heritage sites: 51 and also the highest level of bio-diversity.
Giro Goloso wants to celebrate Italy’s beautiful landscape, rural and food and wine richness through the storytelling of the typical receipts of the Giro regions to describe the most beautiful country in the world.

Stage 4: Catania – Caltagirone

For the first time the Corsa Rosa has just had three stages outside Europe, but from today on the athletes are going to race on the tortuous roads of Italy, back to Sicily, where water and fire togeher reach the soil where we can breathe the smells of sun-dried seaweeds, capers and ripe figs. The Etna silhouette dominates over Catania, where one of the major traits of the city’s identity, the pasta alla norma, comes from. It seems that the Sicilian playwright Mino Martoglio was the one who named this recipe when – as the story goes – he sat in front of a pasta dish with tomatoes, aubergines and salted ricotta cheese and interjected in dialect: “This one is a real Norma!”, confirming its delicious taste as he compared it to Vincenzo Bellini’s famous opera. However, the most characteristic and frugal way to eat in Catania is to get the so-called “arrusti e mangia” (roast and eat), roasted meat eaten on the spot in the street. Horse meat is the most popular kind as well as one of the specialties at the Cavalier Roxy restaurant, where it is served in many different appealing versions, as sausages, meat balls, steaks, chops, stew and rolled fillet along with Pepato Fresco di Sicilia cheese and Cipolle Lunghe. Back to Sicilian street food, one of the trendy destinations in Catania’s area is no doubt Andrea Graziano’s Fud-Bottega Sicula, where you will find over fifty kinds of sandwiches, cheeses and cold cuts, salads, pizzas and excellent treats from the entire island. Its password? Genuinity.

As we move more to the central part of the island, a few kilometres from Catania, where the Ibei Mounts meet with the Erei Mounts, tha race reaches Caltagirone, one of the Baroques towns and a UNESCO World Heritage site, well-known because of its pottery, with an origin dating back to the times of the Hellenic domination of these lands. And here, between a bite of cassatedda and a bite of a cannolo, after tasting a piece of cubaita, that is, a soft nougat with candied orange, mulled wine and honey as well as chickpeas, you’ll be enchanted by the flavours of the chef specialties at Coria’s. It is a Michelin 1 star restaurant named after colonel Giuseppe Coria, the author of the book “Scents of Sicily”, a symbol of Sicilian gastronomy, a sort of Pellegrino Artusi from Sicily. The chefs Domenico Colonnetta and Francesco Patti’s art is an authentic expression of the wonderful link between the inland and the Ionian Sea waters. In the menu you can find: busiata with tuna ragout sauce, smoked caciotta from Madonie mousse, their complex raviolo, with honeycombs macco, guanciale and fondue with Ragusano cheese or the lush char-grilled pigeon breast and drumstick, corn cream and purple cabbage. At Coria’s all the ingredients convey a thouroughly true Sicilian character.



  • Sant’Agata small olives
  • Prickly pears from San Cono and Militello
  • Honey from Zafferana
  • Verdelli lemons from Aci Catena
  • Stawberries from Maletto
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Stage 5: Agrigento – Santa Ninfa (Valle del Belice)

The bicycles of the Giro’s athletes are just the visible image of the wind, the very same wind blowing across the ancient Akragas, the Valley of the Temples, the thousand-year-old city where Luigi Pirandello, Leonardo Sciascia, and Andrea Camilleri were born. Surrounded by amphitheatres and Doric pillars, in Agrigento you will find the most authentic food pleasures, such as the “bread of poverty”, known as pane Cunzato, an old recipe issued from the cooking habits of people which, as they didn’t have any rich dipping, would eat bread with unexpensive and easy-to-find dressings. At A’ Putìa – Bottega Siciliana you will find a divine version of it, along with a wide range of excellent artisanal beers. Pindaro, a Greek poet, said: “In Agrigento mansions and villas are built as if nobody is ever going to die and they eat as if they’ll die tomorrow ” and the areas on the coast offer seafood and treats. The daily catch is the protagonist at Caico, a restaurant in San Leone, a few hundred metres away from Agrigento beaches, where the cooking style is essential and emphasizes light dishes and excellent raw materials. You have to taste the fresh tagliolini with gambas and cherry tomatoes, yellowtail in salt and the terrific Ribera wild strawberry cake.

The race route winds among the ancestral spirit of Sicily until it reaches a mid-point between Agrigento and Sciacca: Montallegro. Here we find the Relais Briuccia. And here Damiano Ferraro, a sound talented chef writes his story starting with Capitolo Primo, his restaurant where there isn’t any menu as the daily courses depend on the ingredients’ availability. Damiano’s cooking style embodies a hightened territorial identity with subtle and light touches, playful reminescences, and marked tastes. What about an example? His “green-dressed” sole with red prawns, shellfish stew and organic egg.

Once the race leaves Sciacca, a famous spa town because of its springs and muds, it enters the wounded Valley of Belìce and, following the water stream by the same name, reaches Menfi, that is considered as one of the capital cities of Sicilian agriculture, surrounded by fertile soil with vineyards, olive groves and vegetable fields. Here a real rarity is cultivated, the Menfi thorny Artichoke (Slow Food presidium), a laethery and lymph-tasting produce, which is seriously risking extinction, a sophisticated food when char-grilled, delicious in oil, but also a valuable ingredient in caponatas and patés.

With the last efforts on their pedals, the athletes come closer to the finish line in Santa Ninfa, the town of the karsic cave in the centre of Trapani province, an area where the Nocellara olives of Belìce are grown, a valuable cultivar, a hard, crispy fruit that produces an excellent medium-fruity and lightly spicy oil by milling the olives from different groves grown in the Valley.



  • Valle Del Belice DOP EVO oil
  • Sciacca E Ribera wild strawberry
  • Busiata
  • Tuma
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Stage 6: Caltanissetta – Etna

The riders are back on their bikes, piercing the heart of Sicily, racing through it as if it is a cloud, fast and sprinting on the pedals. Today everything starts in Caltanissetta, where the pizze muffolette are flavoured with aniseeds and sesame seeds. The muffoletta is a typical Sicilian bread with semolina flour and means “soft and spongy” because its processing includes the “muddiata” in the dough, which implies a greater amount of water than usual with ricotta cheese, caciocavallo cheese and sugna (lard) filling, or else oil, pepper, anchovies, and cheese. And for those who cannot resist the call of meat, Castiglia 1888, a welcoming and eclectic place (wine-bar, butchery, deli, and restaurant) is the temple of Modica’s steak. They have been butchers since 1888! It is a place where inland specialty dishes are well done.

But we know that the real core of Sicily resides in desserts also, that are to be considered the Mediterranean nirvana. The rollò nissene, for example, is a kind of rolled sponge cake with sheep milk ricotta cheese and “pasta reale” filling. The recipe dates back to the XIX century when Caltanissetta region was under the influence of some Swiss pastry makers.

If we go further inland in the unspoiled hills, we get to Enna, where the typical dishes are embedded in the agricultural-pastoral tradition. Among the first courses, the popular pasta ricasciata is a baked ragout macaroni dish with eggs, salami, cheese and peas, or as an alternative, the sweet-and-sour macaroni dish with meat ragout, aubergines, sugar and cinnamon.

We cannot forget the Maccu, the most popular broad beans soup in this area. The word “maccu” (smashed) comes from the dish preparation: the broad beans are smashed with a ladle until they turn into a cream. Once they have chilled, the soup becomes hard and is cut in slices.  La Rustica, a diner in Enna Alta, run by a nice couple and characterised by a home-made approach to cooking, is the place where you can taste a delicious maccu. Here the portions are abundant and the dishes never banal; an authentic and satisfying must-have of this restaurant is the stuffed meatloaf as well as their fresh pasta dishes.

Before reaching the slopes and terracing on Etna and discovering the appeals of the highest volcano in Europe, you cannot skip tasting at least one gourmet arancino at the Umbriaco tavola calda e bottega since 1974. Another typical product of Enna province, the arancino with fresh ricotta cheese and piacentinu ennese dop – a sheep milk cheese with safran from the same area and black peppercorn – is a delicacy. Another creation by Rosario Umbriaco is an arancino with Etna porcini mushrooms, vastedda del Belice dop and donkey mortadella from Chiaramonte Gulfi. Rosario’s is a simple deli, where every dish is heigthened passion, artistry and gastronomic wisdom.



  • Hazelnut almonds and honey nougat
  • Baked ricotta cheese
  • Fiore Sicano cheese
  • Cavateddi (egg pasta)
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Stage 7: Pizzo – Praia a Mare

Bound by their love and passion for the bicycle, which is not simply a metal frame or an inert set of levers and gears, the athletes move to Calabria, the region that reaches out to neighbouring Sicily and is named after the  Calabrī, which means rock. It is a long and narrow land with a mountain chain between the two seas and Pizzo is the start town of today’s stage. Pizzo – the homeland of tunafish – is a place of old tuna traps. Tuna has characterised the economy of this area, as canned tuna in oil, with its delicate, gourmet flanks, as well as tonnina, a salami made from its back, and bottarga (tuna roe). At Locanda Toscano, Caterina and Tonino’s restaurant in Pizzo’s old centre, they prepare fantastic tiny fishburgers with pistachios and Tropea glazed red onion cream, as well as a more eastern version of tuna: the tataki tuna fillet with ponzu sauce. Closer to Lamezia Terme, fruit, vegetables, oil and wine reign, and the tastes of Lamezia Terme’s dishes include smashed olives, soup with ham bone and marro, a large rolled fillet with roasted lamb innards. And yet we cannot forget the seafood. At Mare Chiaro restaurant in Gizzeria Lido, a hamlet near Lamezia, the fresh seafood dishes are well-prepared and tasty.

As we are moving away from the tip of the ‘boot’, we get to Belvedere Marittimo, also called the ‘Love city’ because in the Capuchin Friars monastery are kept the relics of Saint Valentino Martyr, the lovers’ saint protector. A medieval town known as the city of fried codfish with bell peppers that, together with tripe, heart, liver and lung stew, is a typical dish of the city patron San Daniele’s festival. Though, the real gem of the Tyrrenean Sea is Diamante, an old sea town, in the heart of the Riviera dei Cedri, named after the wide-spread production of Diamante smooth cedars. Here the typical dishes are basically seafood, such as the baked Diamante’s grouper with herbs, tomatoes, olives and capers or the delicious ‘pitticelle’ of rosamarina that are also called babyfish fritters.

Another bright gem in Calabria is Scalea, where the long sandy beachline is broken by a fascinating city icon, the Talao Tower. Here la Rondinella restaurant, in the historical centre, blends tradition and modern artistry. The ingredients are exceptional as the Rondinella is also a farm with vineyards, horticultural production, livestock with Calabria’s typical products according to local traditions. This is its very strength. Its “grande sfizio”, an interesting variety of cold cuts and mixed entrées is a must-have. After this long race among Calabria’s provinces, traditional dishes, tastes and culinary know-how, we reach the finish line in Praia a Mare, one of the most appreciated tourist destinations in Southern Italy.



  • Truffle from Pizzo
  • Dried figue braids
  • ‘nduja sausage
  • Licorice
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Stage 8: Praia a Mare- Montevergine di Mercogliano

The Corsa Rosa kicks off from Calabria again, then continues to Basilicata where the old borough of Maratea stands on a rocky spur. It is the city of the fourty-four-churches, overlooked by Monte San Biagio, where the Statua del Redentore – the famous “Christ of Maratea” – stands out. Among the dishes characterising this region there is the ciaudedda or ciauredda, a stew with bacon, artichokes and broad beans, a typical spring dish of this land enclosed between two seas. You get lost in the small alleys of this town where you stop, sip a good coffee and enjoy the bocconotti, old shortcrust pastries with blackberry jam or, in their sophisticated version, chocolate filling. Then the athletes leave the old sea goddess and cross the national park of Cilento in Campania. Here it is the cradle of the Mediterranean diet, the dishes are simple and geunine, such as lagane and chickpeas, paddocole and maracucciata, from maracuoccio, its main ingredient which is a small bean considered to be the ancestor of the better known cicerchie. But if we were to compare Cilento with a dish, no doubt this would be the mulignana ‘mbuttunata, an aubergine with grated ripened cacioricotta, a goat milk cheese, and fresh eggs. The rolling hills covered with olive groves are mirrored in the blue Tyrrhenean Sea and the splendid landscape is dotted with villages perched on rocks or lying on the coast. On Sapri seafront one of the best ice-creams of Cilento is a must-have: at Enzo Crivella’s you get a soft and creamy ice-cream where traditional flavours are re-interpreted in a modern key. The most-liked classic flavour is Cilento’s white fig, a typical pale coloured, light yellow fruit with a sweet and dense pulp.

The athletes continue to ride their bikes until the southern tip of the Gulf of Salerno, where Agropoli marks the access to an outstanding natural reserve, down to Paestum along the coast and the SS 18, the so-called ‘mozzarella’s road’ with the best cheesemakers of mozzarella di bufala DOP, with its pearly, white, sound texture. Past Agropoli, the route is straight all the way to Salerno. The final 55-km climb heads to the outskirts of Avellino and, just before reaching the finish line, in Valle, on the road that from the centre leads to Mercogliano and Montevergine, you will find a small deli where everything is handmade. It is I Sapori di Nonna Maria which displays arancini, crocchè, zucchini flowers, rustic pies and tortani as well as handmade pasta (cavatelli, orecchiette, fusilli) and many other delicacies. In Mercogliano, to get a good Napolitean pizza outside the regional capital city, go to the Pizzeria In Cantiere, where the pizza has a well-leavened dough, with a thick and airy crust and a thin and elastic centre. Try the pizza with fiordilatte cheese, salsiccia pezzente (a kind of sausage) and bell peppers. At the foot of the Sanctuary of the Madonna di Montevergine, where today’s stage finishes, the Osteria dei Santi, will welcome you in its cavernous rooms. Only if you stop here for lunch or dinner, you will understand the authentic soul of the typical Irpine cooking.



  • Cilento’s white fig
  • San Marzano tomatoe
  • Montoro’s onion
  • Mozzarella di Bufala DOP
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Stage 9: Pesco Sannita- Gran Sasso d’Italia (Campo Imperatore)

Since the beginning of this pink-coloured race, this is the third summit-finish stage. The start is in Pesco Sannita, always in Campania. After a few km the riders will be in Abruzzo, a land of shepherds and transhumance, the greenest region in Europe, where the food is rooted in pastoralism tradition. Here the embers are always glowing for the renowned char-grillede arrosticini of sheep-meat, a meat which plays an important role in this region. We just mention two traditional recipes where this rustic and yet sophisticated taste is the main character. The lamb in the “catturo” or cottora manner is a kind of overcooked lamb in a brass pan – the cotturo – used by the shepherds.  Its preparation lasts 4-6 hours, the meat is flavoured with thyme, barley, rosmary, onion and chili pepper and, according to the tradition, it has to be eaten around the bonefire, dipping the bread in the sauce issued from the long cooking. Another traditional recipe, is the goat in the neratese manner, where you first sauté the meat in a pan with oil and onion, then cook it in water and, at the end, you add some tomatoes, and the dish will be ready. After passing Castel di Sangro, the reign of the chef Niko Romito and his Reale, currently one of the most interesting restaurants, the athletes head to Roccaraso, where the handmade pasta is an important element of the typical dishes of this area. One of the specialties are the maccheroni alla chitarra, or the “carrati”, which used to be made by pressing the dough with a rollerpin over tight metal threads of a wooden loom, called ‘guitar’. Traditionally the carrati goes with meatballs ragout sauce. But the most peculiar dish is maccheroni alla molinara, better known as maccheroni in the mugnaia manner, a very long macaroni with a variety of tasty ragout sauces, such as the one with castrato meat. At the Gole di Popoli the route climbs up the toughest ascent, heading to the Gran Sasso, and as the cluster of bikes crawls up the superb saw-like profile of this awesome bulk becomes clearer and, from a distance, looks like Napoleon’s face. At the foot of the Gran Sasso La Goccia is a restaurant in the greenery, where gourmet dishes made with local ingredients are offered: pasta with duck meat and mountain ricotta cheese as well as typical re-visitations of pork roast and sheep meat. As the athletes ride above 2000-m altitude to reach Campo Imperatore – an importan stage for those who are keen on history, the gourmets can tickle their taste buds by going just a few kilometres still in the Gran Sasso National Park toward Montorio al Vomano, and find interesting places such as Lu MMascarone, a trattoria where the fish and cod courses are noteworthy but also the hearty food at Osteria degli Ulivi, where the spring must-have is the sauce with asparagus, peas, broad beans flavoured with pecorino cheese and crunchy buckwheat. Three restaurants where the Abruzzese food embodies perfectly some fitting adjecives: poor and at the same time noble and mostly exclusive.



  • Onion from Isernia
  • Confetti
  • Safran from Navelli
  • Spaghetti alla chitarra
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Stage 10: Penne – Gualdo Tadino

The longest stage of the entire Corsa Rosa runs from Abruzzo up to Umbria. After the initial kilometres of racing, the riders reach the province of Teramo, the most northern spot in Abruzzo, where the distance between the sea and the mountains is the shortest and the food is a condensation of the two meeting together. Here the Scrippelle ‘mbusse are thin pancakes of flour, eggs and water and “’mbusse” means soaked with broth. It is a recipe from the 1800 issued from the lunchroom of the French officials stationed in Teramo due to a mistake by the cook assistant Enrico Castorani, who threw a tray of crepes in a pan full of broth. The scrippelle can also be eaten as a timballo (casserole), with sauce, artichokes, scamorza cheese, some butter flakes, bits of hard boiled eggs and a handful of parmesan. Another dish that is an integral part of Abruzzo’s mountain food culture and more rustic tastes, is the cacio e ova lamb. For its preparation mountain ingredients are used, such as wild herbs that spontaneaously grow in the region and pecorino cheese, eggs and obviously lamb.

Next to Abruzzo, the Marche and namely Ascoli Piceno, a city dotted with towers and belltowers and shining with the gilden travertino stone of its building, wait for the race. Here the olive all’ascolana are the gastronomic icon of the city and their recipe dates back to the XIX century. The recipe can require a long preparation and everyone has their own version. The differences among the recipes depend on the choice of the meat filling, the spices or the lemon, the breadcrumbs as well as the kind of olive. Traditionally, the olives of the “Ascolana Tenera” variety should be used, but its production is extremely limited and it is a somewhat delicate olive. Besides the more famous olive, in Ascoli they love fried food and foremost the fritto misto – i.e., the essence of whatever can be fried in oil, that is to say, the cremini – dices of fried custard – fried vegetables, zucchine, artichokes, broccoli and lamb spare ribs in breadcrumbs.

As the riders are climbing across the Appenines, they dart on the asphalt toward Italy’s green heart, Umbria. Not far from the finish, on the roads near Nocera covered by Saint Francis, E’n’osteria is a small inn in Nocera Umbra with an annexed small store. It is worth a stop for a pleasant snack, with some warm pasta dishes and delicious local cold cuts and cheeses. Once in Gualdo Tadino, renowned for its pottery production and its water from the springs on the slopes of Mount Serrasanta, the race reaches the finish line. The Terrazza di San Guido does not only features a spectacular panorama but also offers a taste of the most authentic Umbrian food: tripe, pluck, beans and pork rinds, truffles, homemade pasta and crescia. Upon approaching Assisi, tomorrow’s stage start city, in Armenzano there is Armentum, the restaurant at the farmhouse Tenuta le Silve, where all the ingredients are produced locally and the sophisticated dishes never forget Umbrian traditions.


  • E’n’osteria –  Piazza Umberto Primo n 30, 06025 Nocera Umbra, Italia Ph. +39 0742 812419
  • La terrazza di San Guido – Via Valsorda, 06023 Gualdo Tadino PG Ph.  329 441 6775
  • Armentum –  Località Armenzano 89, 06081 Armenzano, Assisi, Italia Ph.+39 075 801 9000


  • Pecorino cheese from Farindola
  • Lentils from Colfiorito
  • Roveja area of Colfiorito
  • Anisetta

Stage 11: Assisi – Osimo

Assisi is a village, a town and a sanctuary as well, and the athletes roll off from here today to deal with the Appenines stage which crosses Umbria and Marches.

They race across the Umbrian dale and, after some pedaling, reach Foligno where the spaghetti col rancetto is a typical pasta dish from the tradition. The name “rancetto” refers to the taste of the bacon, the protagonist of the sauce. Often the spaghetti are replaced with the umbricelli, a kind of homemade pasta, and are seasoned with with bacon, tomatoes and majoram. Another stronghold of Umbrian foods from these areas is the Rocciata, a cake. In its original version it is a very thin, crunchy puff pastry scented with a balanced mix of spices sweetened with apples and a few raisins, and enriched with some walnuts and pinenuts.

Past Foligno, the athletes touch on where we left them yesterday, Nocera Umbra, where you can taste a slice of Biscio di Nocera, a pie of Longobardic origins: a very “tight” and thin puff-pastry with eggs covered with vegetables such as beets, or wild herbs, or the wild cardoons thriving in the surrounding mountains. The vegetables are sauted in a pan with aromas and then cooked with local ricotta cheese on a low flame. Then the puff pastry is rolled with the vegetable filling and is shaped like a little snake. Hence, its name – “Biscio” (grass snake). Once baked, it is sliced and dished out.

Past the Cornello pass, the riders begin the race section running in the Marches across a sinuous and harmonious landscape. The food is like a trait-d’union between inland and sea, hills and woods on the one side, and the catch from the Adriatic Sea on the other. In Macerata province one of the typical dishes is the vincisgrassi, supposedly named after the Austrian captain Alfred von Windisch-Graetz, who was in this area in 1799 to fight Napoleon during the siege of Ancona. His personal cook, who conceived this recipe, named it after the captain. It is some kind of lasagne, where the layers of fresh pasta alternate a hearty ragout sauce with sweetbread and offal of poultry with bechamel sauce and parmesan. As the race convoy get to Ancona’s surroundings, the riders approach finish line in Osimo. Here at the Osteria dell’Arco Vecchio you can enjoy the authentic food from the Marches and taste the frescarelli. Another traditional dish, called also riso in polenta or riso corco – a sort of white flour polenta – can be eaten here. Originally, it was made of some lumps of flour, obtained by dripping water with wet branches in the pan. So, originally, the frescarelli were some sort of polenta, and only later these lumps were replaced or integrated with overcooked rice. Here the frescarelli are seasoned with sausage and tomatoes. Al Mezzo Baiocco you can get a pizza, the dough of which leavens up to 96 hours and is baked on lava stones. In the countryside around Osimo there is the Agriturismo Casale San Filippo, a place where you can get fresh products, from the stockbreeding and farming activity carried out with passion by Sandro and Sandra, the owners. Here the pasta also is homemade.


  • Osteria dell’Arco Vecchio – Via Oppia 20, 60027 Osimo, Italia Ph. +39 071 715882
  • Mezzo Baiocco – Via Giuseppe Saragat 3 | Loc. Campocavallo, 60027 Osimo, Italia Ph. +39 071 723 0082
  • l’Agriturismo Casale San Filippo – Via Mucciolina 17, 60027 Osimo, Italia Ph. +39 071 716734


  • Fagioli Cocco bianco from Spello
  • Umbria DOP Oil, Colli Assisi and Spoleto
  • Saturnina peach
  • White and black truffles
  • Mistrà
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Stage 12: Osimo – Imola

Today the athletes race along the Adriatic Sea, where the waters joint the earth between the Marches and the lively Emilia-Romagna. Past Osimo, the route runs through Ancona, where the history of Doric food is embodied by the Stocco all’anconetana, small bits of codfish in a casserole with minced celery, carrot and onion along with tomatoes. All the ingredients are sprayed with extravirgin olive oil, water and Verdicchio dei Castelli di Jesi, and finally covered with wedges of potatoes. In this flat section, still in the Marches, the Corsa Rosa races through Pesaro, which marks the border between Emilia-Romagna and Marches. Here you can enjoy the olivette di vitello alla Rossini, named after the great composer who was born here, rolled filet with basel and prosciutto DOP from Carpegna (ham) filling. The Giro Rosa bikes race along the coast of Romagna first through Cattolica and Riccione and then Rimini, the Kingdom of the brodetto di pesce (bouillabaisse). But here every village whispers its own mysterious ingredients and secret recipes. Hot disputes develop about which fish to use and which to exclude (the most authoritative sources require redfish, pesce-prete, capone, soaso, dogfish, mullet, the “cagnetto” and the “ragno pagano”), and if the bluefish is to be avoided, if clams and shellfish can be added, and whether tomato preserve or fresh tomatoes are to be preferred, as well as whether the flame should be low or high.

We cannot forget the piadine and the strozzapreti; just as we must remember another great icon from Romagna: the passatelli. This is a dish from the rural tradition when people were satisfied with what they produced. The azdora, i.e. the angel of the hearth in the tradition of Romagna, would mix stale bread, hardened cheese, eggs and some flavours and make the typical worm-like pasta called passatelli. According to the tradition, they go well with broth, but in their dry variation with a fish sauce they are delicious also. Along the via Emilia that leads through Santarcangelo di Romagna, Cesena and Forlì, the food tradition features the cappelletti, that should not be mixed with Bologna’s tortellini. While the Enzo e Dino Ferrari Autodrome gets ready for the stage finish, past the Tre Monti, the riders reach Imola, 50 years later Vittorio Adorni’s magic breakaway and triumph on the World Championship circuit on the bank of the Santerno.

In Imola, the restaurant San Domenico (Michelin 2 stars) will impress you. Its history starts on 7 March, 1970 with Gianluigi Morini, one of the main characters of Italian haute cuisine. The story intertwines with another great chef of our national cuisine, Nino Bergese, “the chef of the kings, the king of the chefs”, who had an important disciple, Valentino Marcattilii, who still runs the restaurant. In the historical centre of Imola, the Osteria del Vicolo Nuovo also displays traditional dishes, whereas typical fish food is dished out at E Parlamintè, a restaurant where many historical and lively political discussions took place.


  • San Domenico – Via Gaspare Sacchi 1, 40026, Imola, Italia, Ph. +39 0542 29000
  • l’Osteria del Vicolo Nuovo – Via Codronchi, 6 | Angolo Via Calatafimi, 40026, Imola, Italia, Ph. +390542 32552
  • E Parlamintè – Via Goffredo Mameli 33, 40026, Imola, Italia, Ph. +39 0542 30144


  • Peach and nectarine from Romagna IGP
  • Potatoes from Bellaria
  • Scquacquerone cheese from Romagna DOP
  • Piadina

Stage 13: Ferrara – Nervesa della Battaglia

Ferrara is a town sitting by the river, “the woman of the river Po” like Torquato Tasso called it, a charming and seductive city where the Corsa Rosa departs today. The stage is taking the athletes to Veneto, the thousand-faced city where beauty is on display in its multiple forms. In Ferrara the food is mostly linked to the presence of the House of Este, where the culinary art was fairly important. This food is rooted in rich and complex recipes, with hard-to-find ingredients for the times, such as the Panpepato, made of chocolate, a luxury good that had just been brought to Europe by Cortes. It is a dome-shaped dessert with hazelnuts, almonds, candied fruits, spices and is covered with dark chocolate.

Ferrara’s crown jewel, though, is the Salama da Sugo, a sausage made of the less valuable parts of the pork, such as the jowl, the capocollo, the bacon, the liver and the tongue, mixed with natural spices and sprayed with plenty of wine. The meat is bagged in the pork’s bladder and tied up. Wrapped in a fine fabric, it is cooked in water, possibly without any contact with the pan. It has to boil on a low flame for 4-7 hours, depending on the recipe, and is served with mashed potatoes or pumpkins. And without being distracted by the less known caplaz from Ferrara, the riders reach one of the most popular and famous tourist destinations, namely the Polesine, an area nested between two rivers, a water-land and fertile countryside. Here the eel with polenta is a must, but it is also an ingredient of the Polesine risotto, along with grey mullet and sea bass. The athletes continue to race along the Po valley across Treviso and climb the hills of Conegliano and Valdobbiadene. The food history in the Alta Marca next to Treviso tells us about his majesty the spiedo, a typical local food which is officially part of the traditional food list issued by the Ministry, a sit is one of the best-known food of the regional tradition. It used to be a cruel legacy from the past (since it was made of birds caught with nets or traps), but then was “repaired” and replaced with more “sustainable” rich and tasty skewers with pork and poultry meat. Just a few kilometres from the finish, when the riders are ready for the final sprints, in the area of Spresiano, prawns, lobsters and raw fish are never missing in the restaurant Da Nano. At the foot of the Montello, the restaurant Miron carries out the passion for good food and tastes from the forest: it is the “King of the Mushrooms”, as they are the protagonists in many dishes here. The race finishes in the city where Giovanni della Casa wrote the renowned “Galateo, overo de’ costumi”, that is, in Nervesa della Battaglia, and not far from it, in the garden of an old mansion, Villa della Zonca in Arcade, you will find Al Ciaro di Luna, a pizzeria where the ingredients are carefully chosen and a good range of Belgian beers is available.



  • Zia Ferrarese
  • Radicchio from Treviso
  • Casatella Trevigiana DOP
  • Potatoes from Montello
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Stage 14: San Vito al Tagliamento – Monte Zoncolan

The first Alpine stage unfolds in the region of Friuli, a meeting place of three different civilisations: the Latin, the Slovenian and the German, characterised by the impressive Carnia mountains as well as the hills surrounding Udine, the plain and the lagoon landscape along the coast.

Friuli’s food is the outcome of a cooking tradition which has been affected by both the dominations of foreign poeple and its geographical features. It stretches from the inland to the sea, and the culinary tradition is also enriched with sea ingredients, mostly in Trieste. Here brodeti and zuppe (bouillabaisse and sea soups) with clams, shellfish and small fish, called minudaia, or the Granzievola in the Trieste’s manner, the granceole with oil, salt and pepper, are iconic dishes. And yet, we need to say that Friuli is featuring mostly meat courses. An example? The soups that, because of the Hungarian culinary tradition, are the main dishes of a meal. Among the most renowned, the Jota, a soup made of sauerkraut, potatoes, beans and sausage, with different ingredients in different village. As far as its origin is concerned, some scholars speculate that during some anniversaries the religious orders and the nobles – in order to comply with wills provisions –  distributed a soup of wheat and broad beans with some meat following burial rituals.

The athletes enter the heart of Friuli, in its hilly part, touches on San Daniele del Friuli, a municipality in the province of Udine, the most north-est strip of Italy where the Prosciutto San Daniele DOP is produced. This ham is easily identified because of its guitar-like shape, its bone and the Consortium brand. Here the know-how has been passed on for centuries and the fresh pork thigh is processed according to the natural seasonal rhythm, using only sea salt and without any preservatives. In San Daniele the curing process must last for at least 13 months, and a slice of ham is sweet and smooth. The prosciutto is a valuable ingredient that can also enrich the most typical starter in Friuli, or rather Carnia, that is, the Frico, a perfect and tasty mixture of potatoes and cheese. The most testing climbs in Europe on the slopes of Mount Zoncolan await the athletes, and close to the cable cab from Ravascletto up to the mountain summit, the restaurant Margò at the Hotel la Perla, serves the traditional foods from the Carnia including a skillful use of mountain herbs. In the nearby Sutrio, the Kren smoked trout fillet, at the Baita da Rico, is delicious. There, you will also find handmade pasta and game meat. And you cannot skip the Cjarsons at the restaurant Al Gan in Comegliano, a filled pasta with a pleasant sweet and savory contrasting taste. The filling of this ravioli, depending on the local recipe, can be of raisins, dark chocolate or cocoa, cinnamon, spinach, chives, ricotta cheese, jam, rum, grappa and biscuits. It is a must!


  • AL GAN Frazione Tualis, 46A | Vicino Alla Chiesa, 33023 Comeglians, Italia, Ph. +39 335 521 7214
  • Margò –  Via Santo Spirito, 33020, Ravascletto, Italia, Ph. 0433 66039
  • Baita da Rico  – Località Zoncolan, 33020 Sutrio, Italia, Ph. +39 0433 775150


  • Formadi Frant
  • Alpine local cheeses
  • Wild berries
  • Honey
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Stage 15: Tolmezzo – Sappada

It’s Dolomites time for the Corsa Rosa, where the athletes compete on an endless ups and downs from the Fiuli Venezia Giulia to the Belluno province in Veneto and back to Friuli. Once they reach the Passo della Mauria, the athletes get to the northern province of Belluno in Cadore, part of the monumental eastern Dolomites. Here the Habsburg’s culinary tradition is mixed with the local recipes from the Veneto’s mountains and its outcome is the Cadore-Ampezzo’s culinary dimension. It includes the Pendolon, a hearthy beans and potatoes soup, where the beans are the fagioli Lamòn IGP, produced in the Lamon and Sovramonte highlands near Belluno. The Pendolon is named after the shepherds who carried a portion of this soup in a bag hanging at their waist. Among the typical local foods you will find the Casunzei, that is, crescent-shaped ravioli with red turnip and potatoes filling and seasoned with melted butter and smoked ricotta cheese, the so-called Spersada, a rare delicacy, as it is mainly homemade and is considered as a culinary heritage still passed on from generation to generation.

In the Cadore and the Conca d’Ampezzo, where Cortina, the queen town, is still reigning, the pastìn is a roasted meatball made of coarsely minced salami, garlic and a variety of spices. You can eat it as a sandwich, but usually it is served with polenta.

One of the symbols of the German-Austrian tradition is the chenedi, a variation of the Tyrolian canederli, big gnocchi made of grated stale bread with speck, lard, spinach and cheese and served in broth or with melted butter. Or the grostl, which is an Austrian pie with potatoes and meat as well as sausages. And to complete the meal with some dessert, the zopes are made of bread soaked in wine, eggs, grappa and sugar and are browned with some butter. The peta is a soft cake with corn flour and cumin, to which figs, raisins or apples can be added.  After the descent on San Pietro di Cadore and the long section along the river Piave, the Giro hits the finish line in Sappada where a meal at the Laite (a Michelin starred restaurant) run by Fabrizia Meroi (Michelin 2018 woman chef) and Roberto Brovedani is noteworthy. It is actually a small yet big coffer of emotions, where the culinary authorship is traditional and yet futurist, as you will see from the exquisite ravioli with sweetbreads filling, lying on smoked foie gras and a sea urchin with red turnip vinegar. Another place where you will feel the mountain atmosphere is the Baita Mondschein. Here experimentation and quest for ingredients join the passion for tradition. And if you want the right place for breakfast, aperitif, lunch and dinner, or just an ice-cream, go to Edelweiss Stube, the restaurant run by the Solero family in the centre of Sappada, with a view spanning over the mountainscape of the splendid Dolomites snow-covered peaks.



  • Laite – via Hoffe 10, 32047, Sappada, Italia, Ph. +39 0435 469070
  • Baita Mondschein – Via Bach, 96, 32047, Sappada, Italia, Ph. +39 0435 469585
  • Edelweiss Stube –  Borgata Palù 23, 32047, Sappada, Italia, Ph. +39 335 645 2540


  • Speck
  • Pendole: smoked and artisan meat
  • Piave and Montasio DOP.
  • Focobon dell’Agordino
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Stage 16: Trento – Rovereto

Trento, a pearl embedded in the heart of the Trentino’s Alps, a city with a thousand-year-old history, a mixture of tradition from Mitteleuropean and Italian cultures. Herefrom, the athletes race tirelessly on the road running along the river Adige which, with some deviations, will take them up to Rovereto that sands among hills and vineyards.

In Trento the culinary tradition has always been confronting with the South Tyrolian one. The “poor yet rich” foods from Trentino, but no doubt when we think of it the iconic fruit of this region is the apple.

The juicy and crunchy apples are grown in the Val di Sole and Val di Non and, among the most popular varieties there are the Golden Delicious, the Stark Delicious, the Granny Smith, the Royal Gala, the Winesap, the Morgenduft, the Fuji and the Braeburn, along with the more traditional Renetta. The apple is a versatile fruit, used in many recipes, ranging from pies to different kinds of dessert like the classic strüdel, typical from all the European areas that were under the Austro-hungarian domination. But the apple is also the main ingredient of the cider, an alcoholic beverage brewed from the fermentation of this great fruit, perfect both as an aperitif and as a drink for the entire meal. Another important symbol of this area is the artisan cheese made in the “masi” and Alpine cottages, which expresses the tight bond with the territory. Each cottage produces its own kind of cheese with unique characteristics. Trentino is among the top regions in terms of the Italian dairy production.

During the hunting season the game also plays a dominating role in Trentino’s culinary tradition. The roe deer is stewed and served with polenta, maybe even polenta made of the yellow corn flour from Storo, produced with the “Marano” wheat that is grown in accordance with the natural cycles and is also used to make the bread. The latter is an ingredient of the canederli, the strangolapreti – gnocchi made of stale bread and wild spinach – amd the panada, stale bread soaked in milk and, once squeezed, cooked with plenty of butter and broth. The athletes reach the Val d’Adige, the paradise of riders, in Rovereto, where the finish line is awaiting them. Here you will find Ristorante Novecento, since ever the strenght of the Hotel Rovereto. What about the specialties of the house? Homemade pasta, a variety of boiled meats, strangolapreti in the Trentino’s manner and the orzetto, a barley soup to be enjoyed with chips of scorzone nero. Within walking distance from the Mart, the new museum of modern and contemporary art, the osteria del Pettirosso stands out because of its approx. five-hundred wines offered, out of which almost fourty are served by glass daily. Its dishes are a homage to Trentino’s, but not only, tradition. Al Silenzio is the kingdom of the Trentin Sushi, an idea that Gianfranco Grisi got after several journeys to Japan and decided to “tailor” the sushi in the Trentino’s way. Unlike the traditional one, the Trentin Sushi is made of marinated and smoked river fish with vegetables from the Valle di Gresta.



  • Carne salada
  • Apples
  • Char/ trout
  • Trentingrana cheese
  • Asiago cheese DOP
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Stage 17: Franciacorta Stage (Riva del Garda – Iseo)

From Trentino, in the uppermost northern part of Lake Garda, the Giro starts uphill and then the route runs down in the Brescian region, the so-called “garden of the world”. The athletes leave Riva del Garda, the main centre of the Garda Trentino territory, where famous people such as Nietzsche, Kafka and the Mann brothers spent some time of their lives. One of the typical dishes of Garda Trentino is the carne salà and we can find it in the buthcer shops and delicatessen of the area. It can be enjoyed raw as carpaccio or cooked and served with beans and pickled vegetables. Accompanied with some bits of pan de molche, a bread made of the Molche – olive peels left over after pressing the olives and getting the precious olio del Garda. And thanks to the favourable Mediterranean climate, unique because of the Pelèr – a strong wind blowing from north and preventing the formation of ice and frost – the broccoli from Torbole (Slow Food Preside) ripens from the beginning of November until mid-February and is renowned for its sweet and delicate taste. It is to be eaten boiled or raw. The riders continue their race in that strip of Brescia’s land, where the pre-Alps are delimited by Lake Iseo and Lake Garda and in the local foods converge the culinary traditions of the plain, the mountains and the lakes. Emblematically the casonsèi is a typical dish influenced by the neighbouring areas. They are large-sized handmade ravioli with a filling of eggs, matured cheese or ricotta cheese (puina), spinach or meat and are seasoned with plenty of melted butter. In the Valtrompia a dish belonging to the Valtellina, Brescia and Bergamo’s traditions is the polenta Taragna, named after the long stick, the tarai, used to stir it in a large potter cauldron. In the past it was the everyday food of country folks, today it is served with local cheeses like the bagòss or real traditional dishes like the manzo all’olio, one of the many variations of the classic braised meat that is cooked with vegetables, broth, and some anchovies as a peculiar ingredient.

The race takes us to the Franciacorta territories, the lands of great sparkling wines, and crosses the finish line in Iseo, a little town that developed around a Medieval village overlooking the lake. The lake itself is one of the inspiring sources for the local culinary tradition, characterised by fish like trouts and eels, pikes and chars, although nowadays perches, sardines and lavarets are abundant.

Just a few kilometres from Iseo, in Clusane, the Antica Trattoria del Gallo deserves to be visited for the splendid building from the XVIII century which houses it, but also for the tench cooked in the oven, a delicious dish where this lake fish is stuffed with breadcrumbs, cheese and spices. Still in Clusane the Trattoria del Muliner serves dishes minding for chosen ingredients, fantastic casoncelli alla bergamasca and lake fritto misto. In Sarnico, the crossroads between Brescia and Bergamo’s lakesides, you will find the Enoteca Tresanda, where you can enjoy a great variety of local cold cuts and typical cheeses but mostly a great choice of wines, which is always good.



  • Polenta from Storo
  • Formaggio Nostrano Valtrompia dop
  • Agoni
  • Oil from Garda
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Stage 18: Abbiategrasso – Prato Nevoso 

The athletes keep the balance on their fast bikes, winning time and space, and from Milano’s gates they head to the southern part of Cuneese. From Lombardy to Piedmont. After a few km they reach Mortara, in the province of Pavia, where a dish with duck cannot be missed ever, and the salame d’oca is also an IGP. The Corsa Rosa crosses the Piedmontese lands, surrounded by the mountains on three sides, a region where you move for a few km and find very different natural environments and atmospheres. In the area of Alessandria the strong link to Liguria is palpable and can be seen in the preparation of Novi’s focaccia, which is similar to the Ligurian one. But the symbolic food here is the chicken à la Marengo. Marengo was the most important victory of Napoleon, the Emperor who even called his horse by this name as well as a coin. His cook created this recipe on the battlefield, with the ingredients that had been confiscated from the farmers and, immediately after the battle Napoleon liked it so much that it became the dish to be served after every victory. It is a chicken with river shrimps and eggs. This territory is also known for its wine production, just as the rest of Piedmont, including Asti’s surroundings that are crossed by the Giro d’Italia today. In the Astigiano we cannot forget, among the starters, the Fritto misto à la Piedmontese but, above all, the Bagna Caôda, i.e. cooked and raw vegetables dipped in a hot sauce made of oil, anchovies and garlic. Among the first courses we find agnolotti, risotti, vegetables soups and “tajarin“, that is, handmade handmade pasta.  The King of the second courses is the bollito misto (boiled mixed meats, especially the ones from the Butcher shop Fissore di Bandito in Bra), with mostarda and green sauce; the cheeses, of which the most renowned are the robiole like Cocconato and Roccaverano’s. The typical desserts include the delicious “bunet“, the torta monferrina, the stuffed peaches, and small pastries such as the amaretti from Mombaruzzo, the canestrelli from Cinaglio or the rum astigiani, without forgetting the rum cuneeesi (at the patisserie Arione in Cuneo) and the paste di meliga (at Primo Pan  in Battifollo). The Granda, i.e. the province of Cuneo, is not only the area where today’s stage finishes but, also the fourth biggest province. Among its dishes there are the frisse, fried pork meatballs, whereas closer to Alba the fragrant and valuable chips of white truffle on fried eggs, fondue and raw Fassona meat minced by hand as well as on the gnocchi alla bava with cream are worth a try. Suddenly though, the flat route is replaced with a steep climb leading the riders to the finish in Prato Nevoso, a renowned skiing resort. Yet, before crossing the finish line in Mondovì, you will find the historical café-pastry shop Bertaina that is also an elegant small bistrot. Here the chef prepares meat and fish dishes, including a proper vitello tonnato. As we move closer to the finish, in the hamlet of Frabosa Sottana, the Hotel Miramonti will surprise you  with dishes that are not from the mountain tradition at all: fish and the use of culinary technique. By the finish, at the Ristorante La Capanna, you can enjoy the Bagna Caôda and some typical mountain dishes like polenta with boar meat.


  • Caffè Bertaina – Piazza Maggiore 6, 12084, Mondovi, Italia, Ph. +39 0174 330396
  • Hotel Miramonti – Via Roma 84, 12082 Frabosa Soprana, Italia, Ph. +39  0174 244533
  • Ristorante La Capanna – Piazza G. Dodero 55, 12083 Prato Nevoso, Frabosa Sottana, Italia, Ph. +39 0174 334392


  • Seirass
  • Hazelnuts
  • Sausage from Bra
  • Prosciutto crudo di Cuneo DOP
  • Meat of Fassona
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Stage 19:  Venaria Reale – Bardonecchia

The route of this third-last stage winds through the Sabaudian areas, from Venaria Reale, the only Piedmontese municipalità, besides Turin, with several Savoy mansions. It was in the second half of the XVIII century that the culinary tradition developed in Piedmont. Then, the Piedmontese chefs adapted the Parisian recipes to the local flavours and produces: the dry white wine replaced the champagne, the different varieties of onions from Ivrea and the cardons from Chieri were the favorite ingredients, the black truffle from Périgord, France, was replaced with the local white truffle, and the Piedmontese recipes became a synthesis between the Italian and the French culinary traditions. The King’s favourite dishes were the Tajarin, the Game at civet or char-grilled, the classic Bagna Caôda, hard boiled eggs minced with parsley, and the Gran bollito (boiled meats). Cavour, on the other side, loved the “bicerin”, an iconic hot beverage, the “beverage from the Piedmontese tradition”, an intriguing mix of hot chocolate, coffee and milk cream. It was always served with fragrant, dry and flavoured pastries. As an aperitif, the vermouth was very much appreciated by Cavour and the politicians of the time. It is a wine flavoured with absinthe and other spices and herbs, the forebear of all the aperitifs, created in 1786 by Antonio Benedetto Carpano. It became a real status symbol at the beginning of the XX century. Starting from Venaria Reale, the peloton will deal with some climbs between Val Chisone and Val di Susa, where Sestriere is nested, the largest skiing resort in Piedmont, since ever associated with the Agnelli family. Here, among the pasta dishes, you can find the Cajettes, gnocchi made of potatoes, nettle, onion and rye flour usually baked in the oven; among the meat dishes the capocollo with potatoes, the ham cooked with hay, the chicken with vegetable stuffing are delicious specialties. Among the cheese varieties, tome, tomini and ricottas – just a few ones of the local dairy production – must be eaten with jams and honey. A peculiar cheese is the Brus, made of cow milk, that looks like a creamy cheese with a very sharp taste. It used to be produced by fermenting the crusts or pieces of other cheeses in marc distillate. Among the most renowned desserts the focaccia dolce di Susa, the Pan della Marchesa, a cake with toasted almonds and hazelnuts, or the Lose – peach-and-amaretto flavoured biscuits that you can enjoy in the centre of Bardonecchia, where the race will finish today. The pasticceria Ugetti is the place where Franco creates the most authentic pastries. He personally picks the rose hips and juniper berries, the gentian and other mountain herbs, and it is always hard to make up one’s mind among the krapfens with custard, jam or gianduia chocolate filling. In a historical building in the centre, inside the Locanda Villa Myosotis, you willl find the locanda Biovey, where all sorts of bread and pastries are produced there, and in the menu the dishes are featuring the authentic mountain tastes. You can get to Pian del Sole by chairlift and find La Grangia, where you will enjoy delicious charcuterie, polenta with game and other dishes, surrounded by a unique panorama.


  • Pasticceria Ugetti – Via Medail 80, 10052, Bardonecchia, Italia, Ph. +39 0122 99036
  • Biovey – Via Generale Antonio Cantore 2, 10052, Bardonecchia, Italia, Ph. +39 0122 99988
  • La Grangia – Localita Pian Del Sole N 4 | Pian del Sole, 10052, Bardonecchia, Ph. Italia +39 0122 96587


  • Grissini Rubatà
  • Murianengo or Moncenisio (buttery cheese with noble muffe)
  • Sweet focaccia from Susa
  • Rubianesi, typical large-size biscuits from Rubiana (20 cm).
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Stage 20: Susa – Cervinia

The Corsa Rosa resumes from the “gate of Italy” and climbs up Valle d’Aosta, a region of mountains and charming hamlets nested between waterfalls and lakes, kilometres of ski slopes, castles and art&craft workshops. It is a frontier region as well as a compulsory passage to the Alpine passes, dotted with monumental Medieval castles. And this region has a culinary tradition that is less like the Mediterranean one and closer to those of the neighbouring regions, that is, the Savoy and the Canton Vallese. Here the Fontina DOP is noteworthy. It is a cheese produced only with uncooked full milk, a 3-month maturation process in caves with high humidity at a constant temperature of 10° or 12°C. It is the ingredient of many recipes such as the seuppa valpellinentze, made of cabbage, kale, fontina and stale rye bread, but it also plays a main role in the fondue, a convivial dish with melted fontina, milk, butter and yolks, a terrific mixture in which you dip toasted bread dices or polenta. Yet, the fontina and the ham are the ingredients of the filling of the costoletta alla Valdostana. But the foods of the region are not limited to cheeses – although we should mention many varieties, including the toma from Gressoney or the bleu d’Aoste – as the cold cuts also are playing a central part. Ranging from the best known Lardo d’Arnad, the only lard DOP in Europe, made from the back of the pork and seasoned with mountain herbs and spices, to the Jambon de Bosses; from the Valle d’Aosta’s version of the blood pudding – the Boudin, with potatoes, lard, beetroot, spices, wine and blood, that must be eaten cooked or raw if cured, to the mocetta which goes well with the traditional rye bread, butter and local honey. Among the meat dishes we need to recall the Carbonada, a dish made of beef meat, named after the dark colour of the coal (carbone), the same colour of the beef meat when it is stewed in red wine for a long time. In the past the carbonada was prepared with marinated meat and was even tastier because of the onions, as the recipe required the same amount of meat and onions. The athletes start to see the noblest mountain of Europe at a distance and begin their ascent to reach the foot of the Cervino and, not far from the finish, you can stop at the restaurant La Luge to enjoy some delicacies that goes beyond tradition also, like some fish dishes. Once the race is over in the Cervino’s shadow, you can choose to have your lunch or dinner at the White Angel Hotel, where modern design interiors are home to ambitious and pleasant foods. Some of the dishes? Panzanella, lobster and tomato majonnaise or soup with quail and mushromms in puff-pastry. Wood is a modern bistrot where all the courses, from the starters (including the so-called Swedish pic-nic) to the reindeer in grissini crust, are prepared with great care.


  • La Luge –  Località Varvoyes | Località Perreres, 11028 Breuil-Cervinia, Valtournenche, Italia, Ph. +39 0166 948758
  • White Angel Hotel – Strada Giomein 52, 11021 Breuil-Cervinia, Valtournenche, Italia, Ph. +39 0166 940994
  • Wood – Via Guido Rey 26, 11028 Breuil-Cervinia, Valtournenche, Italia, Ph. +39 392 787 1183


  • Lard from Arnad DOP
  • Tegole (biscuits)
  • Genepì
  • Martin Sec pears
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Stage 21: Rome

We are getting to the end of this long journey that finishes today in Rome, a place where the history of the entire world is converging, the eternal city where the athletes riding their bikes will roll on the outstanding roads of the capital city. Rome is a land of art, politics, religion as well as culinary tradition. It is thanks to De re Coquinaria, written by Marco Gavio Apicio, that today we know its story. As all stories it has evolved and yet at times it is simply forgotten. And we forget how the Jewish tradition has affected it, as the Jewish community has old roots in Rome, dating back to the 2nd century BC. At times we also forget about the end of Renaissance and the popes’ secret chef, Bartolomeo Scappi, who conceived and wrote down the recipe of the coda alla vaccinara, the queen of the ‘fith fourth’.

If we talk of the fith fourth, that is what is left over in a cow or a sheep after its fine parts have been sold, we have to mention the coratella, the Roman word to indicate the lamb’s (or abbacchio’s) entrails, served with artichokes. Among the best known Roman dishes, we cannot forget the pasta courses in all their variations: pasta alla Carbonara, alla Gricia, Cacio e pepe as well as pasta all’Amatriciana – where the recipe comes from Amatrice but has become one of the bastions of the Roman culinary tradition, as it is a dish that takes us directly to the heart of the capital city. And if you are looking for high standard in the pasta dishes, Roscioli – an eclectic place that is at the same time a deli shop, a restaurant and a wine bar – is where to go.

If we are talking of Jewish-Roman tradition, the crispy carciofi alla giudìa fried in oil have supposedly issued from a mix of Spanish people that arrived in the ghetto during Renaissance. But another typical recipe where the lead character is this thorny vegetable is the carciofo alla romana, stewed with a filling of garling, parsely and mint. The supplì also are fried in oil: delicious riceballs served with meat sauce. To enjoy a classic supplì Sforno is worth a visit. Here you will also find the most tasty variations: the one with pork meat, and Frascati is a very good sample. Stefano Callegari bakes great pizzas, such as the Greenwich, with mozzarella cheese, blue Stilton and a dressing with Porto wine – besides being the inventor of the Trapizzino, a Roman street food specialty consisting of a kind of triangular pouch of traditional Roman pizza dough with loads of different fillings, but mostly the classic ones from the Roman tradition.

At the foot of the Pincio, on the sampietrini in Piazza del Popolo the race finishes, and we can simply admire the most spectacular face of the Urbe as we sit at the tables at Imàgo, on the last floor of the Hotel Hassler, looking over a wide view ranging from the Altare della Patria, to the  Pantheon, to San Pietro. Here Francesco Apreda’s dishes are going to take us around the world as a completion of our journey.


  • Roscioli –  via dei Giubbonari 21-22, 00186 Roma, Italia, Ph. +39 06 687 5287
  • Sforno – Via Statilio Ottato 110/116, 00175 Roma, Italia, Ph. +39 06 7154 6118
  • Imago –  6 Piazza Trinita dei Monti | c/o Hotel Hassler Roma, Roma, Italia, Ph. +39 06 6993 4726


  • Roman pecorino cheese
  • Crostata di visciole
  • Maritozzo