Giro 2022 - Stage 13: Sanremo – Cuneo 150 km ***Spoilers***
blazing_saddles
Posts: 21,534
Stage 13: Sanremo – Cuneo 150 km
Friday, May 20th, 12:20 BST
After tackling one single climb, the Colle di Nava, (GPM3, 10.4 km at 6.6%) in the first part of the route, the stage takes a long ride through the Cuneo plain, as the route just slowly goes down a valley.
As soon as the stage hits the lowlands, the main obstacles will be the ones typically found in urban areas. with one remaining bump on the road which comes at the second intermediate sprint in S.Michele di Mondovì: an uncategorized ramp with just 5% average for a couple of kms.
The home straight is on a slight incline.
The Climb.
Final kms
The final kilometres are raced on wide, straight and well-paved urban roads, with a few roundabouts along the route. At the entrance of the old town, the riders will ride on flagstone for 800 metres, before taking in the last km. The home straight is on tarmac road, with an average 2.5% gradient.
What to expect:
The question remains whether or not any teams see a benefit to drop pure sprinters on the Colle di Nava and to spend energy during the following 100 kilometres to prevent them from regaining contact.
So, the breakaway can make it, thanks to the Colle di Nava, but there is definitely enough room for the peloton to reel them back. Take your pick.
Favourites 13th stage 2022 Giro d’Italia
***** Arnaud Démare
**** Fernando Gaviria, Giacomo Nizzolo, Matthew van der Poel
*** Alberto Dainese, Simoni Consonni
** Mark Cavendish, Phil Bauhaus
* , Cees Bol, Davide Ballerini, Edward Theuns
Sanremo
Nestled at the heart of the temperate Ligurian Riviera, and kissed by the sun, Sanremo is an attractive year-round destination. Sanremo is a city for foodies, with its quintessentially Mediterranean cuisine offering the true and genuine hallmark flavours of nature.
Plus, of course it is the spiritual home of La Primavera.
Food
Local cuisine is a reflection of the territory, offering a combination of ingredients from the land and the sea. Traditional recipes often use basic but top-quality ingredients. The highly prized local red shrimps, caught in the sea of the ‘city of flowers’, are among the world’s finest. They have a delicate, flavour-packed flesh, and they are usually eaten pan seared.
Sardenaira, a scrumptious focaccia bread topped with tomato, olives, anchovies and garlic, truly embodies the combination of every possible local flavour. Named after an ancient recipe in which sardines were used instead of anchovies.
Beverages
Highly regarded by wine experts and connoisseurs, Rossese di Dolceacqua was the first Ligurian wine to obtain DOC status. It was said to be a favourite with Napoleon Bonaparte, who always wanted to have a few barrels available during his military campaigns. Ruby red in colour, with a delicate but intense aroma, it pairs well with meat dishes such as coniglio alla ligure.
Cuneo
Cuneo, capital of the Granda province, is located on a plateau that widens and opens into the majesty of the south-western Alps. Alps. Completely immersed in nature, surrounded by the Gesso and Stura River Park, it has earned the nickname of Green Capital of Piedmont.
Founded in the Middle Ages (1198), it is a welcoming and hospitable city, which winds over more than 8 km of porticoes, a long open-air shopping centre divided between the historic centre and the new city.
Gastronomy
Cuneo’s gastronomic personality is expressed in dishes that combine ancient habits and an austere but, at the same time, joyful collection of recipes. Stuffed vegetables, omelettes and savoury pies are the traditional first courses of this region. To name a few: caponèt (the o is read u), siole piene , friceuj ‘d ris, subric (mashed potatos, egg, cheese and salt cooked and mixed), aromatic herb omelette, green pie and potato pie.
A taste of local cheeses is not to be missed. Toma, popularly defined as “Piemontese”, Tomini di Melle (Varaita Valley), Raschera and Castelmagno are the “fabulous four” worthy of mention.
Finally, it is worthy of note the “queen” of the Cuneo culinary tradition: the chestnut. It is not a surprise that the tree that produces the fruit is also called the bread tree because the man draws gastronomic and commercial benefits from it, selling fruits, leaves and timber. The hilly and foothill landscape of Cuneo has been characterized by this friendly tree for centuries. At the table, it can be enjoyed in the fabulous Castagnaccio cake o in the refined Montebianco cake.
Beverages
Cuneo and wine are an inseparable combination. The wines are the highest and most universally known expression of the Cuneo region. Cuneo is recognized as a land of great wines for its number of DOC and DOCG wines and for the vineyards with designation of origin and produces the most famous Italian wine in the world, Barolo.
Friday, May 20th, 12:20 BST
After tackling one single climb, the Colle di Nava, (GPM3, 10.4 km at 6.6%) in the first part of the route, the stage takes a long ride through the Cuneo plain, as the route just slowly goes down a valley.
As soon as the stage hits the lowlands, the main obstacles will be the ones typically found in urban areas. with one remaining bump on the road which comes at the second intermediate sprint in S.Michele di Mondovì: an uncategorized ramp with just 5% average for a couple of kms.
The home straight is on a slight incline.
The Climb.
Final kms
The final kilometres are raced on wide, straight and well-paved urban roads, with a few roundabouts along the route. At the entrance of the old town, the riders will ride on flagstone for 800 metres, before taking in the last km. The home straight is on tarmac road, with an average 2.5% gradient.
What to expect:
The question remains whether or not any teams see a benefit to drop pure sprinters on the Colle di Nava and to spend energy during the following 100 kilometres to prevent them from regaining contact.
So, the breakaway can make it, thanks to the Colle di Nava, but there is definitely enough room for the peloton to reel them back. Take your pick.
Favourites 13th stage 2022 Giro d’Italia
***** Arnaud Démare
**** Fernando Gaviria, Giacomo Nizzolo, Matthew van der Poel
*** Alberto Dainese, Simoni Consonni
** Mark Cavendish, Phil Bauhaus
* , Cees Bol, Davide Ballerini, Edward Theuns
Sanremo
Nestled at the heart of the temperate Ligurian Riviera, and kissed by the sun, Sanremo is an attractive year-round destination. Sanremo is a city for foodies, with its quintessentially Mediterranean cuisine offering the true and genuine hallmark flavours of nature.
Plus, of course it is the spiritual home of La Primavera.
Food
Local cuisine is a reflection of the territory, offering a combination of ingredients from the land and the sea. Traditional recipes often use basic but top-quality ingredients. The highly prized local red shrimps, caught in the sea of the ‘city of flowers’, are among the world’s finest. They have a delicate, flavour-packed flesh, and they are usually eaten pan seared.
Sardenaira, a scrumptious focaccia bread topped with tomato, olives, anchovies and garlic, truly embodies the combination of every possible local flavour. Named after an ancient recipe in which sardines were used instead of anchovies.
Beverages
Highly regarded by wine experts and connoisseurs, Rossese di Dolceacqua was the first Ligurian wine to obtain DOC status. It was said to be a favourite with Napoleon Bonaparte, who always wanted to have a few barrels available during his military campaigns. Ruby red in colour, with a delicate but intense aroma, it pairs well with meat dishes such as coniglio alla ligure.
Cuneo
Cuneo, capital of the Granda province, is located on a plateau that widens and opens into the majesty of the south-western Alps. Alps. Completely immersed in nature, surrounded by the Gesso and Stura River Park, it has earned the nickname of Green Capital of Piedmont.
Founded in the Middle Ages (1198), it is a welcoming and hospitable city, which winds over more than 8 km of porticoes, a long open-air shopping centre divided between the historic centre and the new city.
Gastronomy
Cuneo’s gastronomic personality is expressed in dishes that combine ancient habits and an austere but, at the same time, joyful collection of recipes. Stuffed vegetables, omelettes and savoury pies are the traditional first courses of this region. To name a few: caponèt (the o is read u), siole piene , friceuj ‘d ris, subric (mashed potatos, egg, cheese and salt cooked and mixed), aromatic herb omelette, green pie and potato pie.
A taste of local cheeses is not to be missed. Toma, popularly defined as “Piemontese”, Tomini di Melle (Varaita Valley), Raschera and Castelmagno are the “fabulous four” worthy of mention.
Finally, it is worthy of note the “queen” of the Cuneo culinary tradition: the chestnut. It is not a surprise that the tree that produces the fruit is also called the bread tree because the man draws gastronomic and commercial benefits from it, selling fruits, leaves and timber. The hilly and foothill landscape of Cuneo has been characterized by this friendly tree for centuries. At the table, it can be enjoyed in the fabulous Castagnaccio cake o in the refined Montebianco cake.
Beverages
Cuneo and wine are an inseparable combination. The wines are the highest and most universally known expression of the Cuneo region. Cuneo is recognized as a land of great wines for its number of DOC and DOCG wines and for the vineyards with designation of origin and produces the most famous Italian wine in the world, Barolo.
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It's a wide road that takes the road away from the coast onto the plateau
Not only that, the temperatures look to be rocketing over the weekend. Tomorrow is set to be particularly sweaty.
I mention this, thinking upon Simon Yates and what he might have planned for the remainder of the race.
I have shopped in there.
That can’t be right, surely…
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Still, can he go Tour now?