La Vuelta 2024:- Stage 5:Fuente del Maestre – Seville, 177km ***Spoilers***

Stage 5:Fuente del Maestre – Seville, 177km

Wednesday 21st August,

Start Time: 12-25BST.

Another clear opportunity for the peloton’s fastest riders. The first part of the stage will be more rugged before heading down towards Seville, with a finale that is expected to result in a mass sprint to the finish-line along the Andalusian capital’s avenues. So, the organisers have dedicated this one day to the sprinters, so they better not waste the opportunity. The race sets off from Fuente del Maestre in Extremadura to finish Andalucia. The route adds up to 177 kilometres. The 5th stage of the Vuelta features almost 1,700 meters of climbing in the first 125 kilometers. It’s been fourteen years since La Vuelta’s last visit to the largest city of Andalucia. Seville hosted the Gran Salida in 2010 with a night time team time trial. Team HTC–Columbia took the win and Mark Cavendish was the first man in red in that edition.

Profile.

Map.

Final Kilometres.

Once the riders climb out of the Rivera de Huelva valley on a 3.3 kilometres incline at 5.8%, the climbing is done. They descend for 20 kilometres to the plains to the north of Seville, and then it’s all about the sprint that will take place 30 kilometres later on the wide Paseo de Colón in Seville.

What to Expect.

This is the most sprinter friendly stage of the entire race, so expect any breakaway to be put on a short leash and a bunch sprint to be next to a certainty.

Fuente del Maestre

Fuente del Maestre makes its debut hosting a La Vuelta stage departure.

6,659 inhabitants.

The town is named after a fountain within the municipality. The Fuente del Corro, which is square and made out of marble, is a must-see. Another is the grand mosaic that covers the entirety of the central Plaza de España floorspace, created last century. The only crop to be found in the area are grapes, as this is a wine growing area.

Fuente del Maestre will be in charge of bidding farewell to La Vuelta in this part of Extremadura.

Chorizo Ibérico de Bellota

Chorizo Ibérico de Bellota is a distinguished and high-quality chorizo from Spain, celebrated for its superior flavor and quality. This exquisite chorizo is made from the meat of Ibérico pigs, a special breed native to the Iberian Peninsula. These pigs are distinct in breed and diet, as the "de Bellota" label signifies that they are free-range and primarily feed on acorns during the montanera season (beginning of October to the middle of March when acorns fall from the oak trees). This acorn diet imparts a rich, nutty flavor to the meat

Seville

Seville has already hosted 12 La Vuelta finish-lines.

681,998 inhabitants

Seville was founded as the Roman city of Hispalis. Known as Ishbiliyah after the Islamic conquest. Owing to its role as gateway of the Spanish Empire's trans-atlantic trade. Seville became one of the largest cities in Western Europe in the 16th century. Seville will, once again, host a La Vuelta finish-line 14 years after it last did so. Back in 2010, the Sevillian capital hosted the race’s Grand Departure with a spectacular and truly unforgettable team time trial held at night.

Espinacas con garbanzos.

Espinacas con garbanzos is a nutritious Andalusian dish made with spinach and chickpeas as the main ingredients. There are many recipes and version of this vegetarian dish, but it is most commonly flavored with garlic, olive oil, tomatoes, paprika, vinegar, and cumin.

Pringá

Pringá is a traditional Spanish dish with Andalusian origins. It consists of cured sausages (morcilla, chorizo), roast pork or roast beef, and either pork or beef fat. The meat is cooked slowly for a long time until the meat starts to fall apart easily. Pringá can be served in different ways – as pieces of meat on a plate, eaten without cutlery by combining the meat with pieces of bread (pringando), or as a tapa, where the meat is tucked inside bread rolls as a small sandwich.