Giro 2021:- Stage 5: Modena – Cattolica 175 km **Spoilers**
blazing_saddles
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Stage 5: Modena – Cattolica 175 km
Wednesday, May 12th, 13.10 CEST
Technical Info:
A pan-flat stage running almost entirely along the ss. 9 Via Emilia, on straight and mostly wide roads. As the stage passes through several urban areas, roundabouts, traffic islands and street furniture will be found along the route. Lovely!
Final kilometres
The final kilometres are raced on city roads. A brace of roundabouts and bends (3 left-handers and one right-hander) leads into the home straight (approx. 900 m), on tarmac road.
What to expect:
Mass sprint all but a certainty. One for the pure sprinters, such as Ewan, Viviani, Tim Merlier and maybe even the returning Dylan Groenewegen.
Favourites 5th stage 2021 Giro d’Italia
*** Caleb Ewan, Tim Merlier, Elia Viviani
** David Dekker, Dylan Groenewegen, Giacomo Nizzolo
* Fernando Gaviria, Matteo Moschetti, Peter Sagan, Max Kanter
Modena
Modena is a land of engines with big brands such as Ferrari, Maserati and Pagani and it has also long been known for its cuisine and is a long-standing status as a food capital.
In Modena, three words that describe the ideal menu. Your voyage among local food and wine traditions begins with a delicious antipasto of cured meats, with Prosciutto di Modena as the star attraction. The place of honor among Modena’s first courses is reserved for tortellini, pasta squares folded around a filling of pork, prosciutto, and Parmigiano Reggiano cheese. Meat dishes include cotechino and zampone, a mixture of ground pork flavored with herbs and spices and stuffed into the skin of a trotter. You’re also sure to enjoy Crescentine (known locally as “tigelle”) and Gnocco Fritto, either as side dishes or main courses, two delightful specialties typically served with cheese and charcuterie or various sauces. No table in Modena is complete without traditional balsamic vinegar. Finish off with a heaping serving of Vignola Cherries or Amarene Brusche preserves, made from the dark-colored sour cherries that grow in and around Modena.
Cattolica
Cattolica is located on the border between Romagna and Marche at the foot of Monte San Bartolo, it is a long standing seafaring and hospitality tradition.
The “Miacetto” and the “Bilzulà” are traditional food speciailties of Cattolica. The first is a dried fruit oven cooked cake enriched with honey, cytrus peel, sugar and middling, without yeast.
The “Bilzulà” was the livelihood of fishermen when they were at sea, a sort of
bisciut-bread they brought with them during long fishing trips. Its doughnut shape was very useful because it was hung first to the belt of the trousers and then high in the hold to prevent a wave, carrying water in the bottom of the hull, soaked it.
Interesting, no?
Wednesday, May 12th, 13.10 CEST
Technical Info:
A pan-flat stage running almost entirely along the ss. 9 Via Emilia, on straight and mostly wide roads. As the stage passes through several urban areas, roundabouts, traffic islands and street furniture will be found along the route. Lovely!
Final kilometres
The final kilometres are raced on city roads. A brace of roundabouts and bends (3 left-handers and one right-hander) leads into the home straight (approx. 900 m), on tarmac road.
What to expect:
Mass sprint all but a certainty. One for the pure sprinters, such as Ewan, Viviani, Tim Merlier and maybe even the returning Dylan Groenewegen.
Favourites 5th stage 2021 Giro d’Italia
*** Caleb Ewan, Tim Merlier, Elia Viviani
** David Dekker, Dylan Groenewegen, Giacomo Nizzolo
* Fernando Gaviria, Matteo Moschetti, Peter Sagan, Max Kanter
Modena
Modena is a land of engines with big brands such as Ferrari, Maserati and Pagani and it has also long been known for its cuisine and is a long-standing status as a food capital.
In Modena, three words that describe the ideal menu. Your voyage among local food and wine traditions begins with a delicious antipasto of cured meats, with Prosciutto di Modena as the star attraction. The place of honor among Modena’s first courses is reserved for tortellini, pasta squares folded around a filling of pork, prosciutto, and Parmigiano Reggiano cheese. Meat dishes include cotechino and zampone, a mixture of ground pork flavored with herbs and spices and stuffed into the skin of a trotter. You’re also sure to enjoy Crescentine (known locally as “tigelle”) and Gnocco Fritto, either as side dishes or main courses, two delightful specialties typically served with cheese and charcuterie or various sauces. No table in Modena is complete without traditional balsamic vinegar. Finish off with a heaping serving of Vignola Cherries or Amarene Brusche preserves, made from the dark-colored sour cherries that grow in and around Modena.
Cattolica
Cattolica is located on the border between Romagna and Marche at the foot of Monte San Bartolo, it is a long standing seafaring and hospitality tradition.
The “Miacetto” and the “Bilzulà” are traditional food speciailties of Cattolica. The first is a dried fruit oven cooked cake enriched with honey, cytrus peel, sugar and middling, without yeast.
The “Bilzulà” was the livelihood of fishermen when they were at sea, a sort of
bisciut-bread they brought with them during long fishing trips. Its doughnut shape was very useful because it was hung first to the belt of the trousers and then high in the hold to prevent a wave, carrying water in the bottom of the hull, soaked it.
Interesting, no?
"Science is a tool for cheaters". An anonymous French PE teacher.
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To alleviate the (inevitable) boredom, hit me with your pizza dough recipes!
- @ddraver
Things I ate in Modena I can recommend you avoid: beef escalope cooked in balsamic vinegar. I can see why that particular delicacy never left Modena.
(Apart from the meat shape and probably the choice of vinegar)
Yes, I see above - Via Emilia https://en.wikipedia.org/wiki/Via_Aemilia
Wilier Cento Uno SR/Wilier Mortirolo/Specialized Roubaix Comp/Kona Hei Hei/Calibre Bossnut
Glad I tried it though. Would have kicked myself otherwise.
This stuff though, *chefs kiss*
I am not sure. You have no chance.
It seems to be another day where the break aren't overly stretching themselves (possibly got away too easily leaving just two riders covering a long distance) and the peloton doesn't want to catch them early.
Looks like a very pleasant if boring cafe run.
I am not sure. You have no chance.
They going to let a new batch go now then?