PRO PASTA pt. 2

If riders were pasta dishes… week 2.

Here we present part two of our (in)complete coverage of the Giro d’Italia. As the race moves on around Italy, we take a look at some more regional pasta dishes, and their corresponding riders. “Spirit Pastas” to inspire them through this gruelling second week of racing.

Pappardelle with Wild Boar Ragu: Tuscany: Ever popular with tourists, the food is big on hearty meats and elaborate seafood dishes. Pappardelle with Wild Boar is a regional staple. Long flat noodles, and wild animals… boaropastaNot to be totally obvious, but this one goes hands down to Manuele Boaro. Not only because his last name is Boar-o but also because he is a bit of a wild animal.  I mean, look at that kit.  But also fiery on and off the bike. Manuele Wild-Boaro you are now christened.

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Bigoli Pasta with Duck Sauce: Moving into the Veneto region as the race carries on, the bigoli noodle is the signature pasta noodle in the Veneto area along northeast coast. Long and  tube-shaped, like super powered spaghetti, it’s often made with duck eggs. For double duck it’s served with a rich duck tomato sauce. ryderpastaLike super charged spaghetti, this pasta is clearly Ryder Hesjedal. Long, lanky, but with superpowers. He’ll stay undercover, tucked away and explode onto the foreground in the third week of the race. He’s been eating his bigoli for sure.

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Spaghetti Bolognese: Quick, back down to Bologna, we cannot, cannot forget possibly the biggest export in Italian pasta, even Chef Boyardee makes it: Spag-Bol. The quality can vary, but when it’s good, it is superb. A  meaty sauce on top of a traditional spaghetti shape. betpastaWho else could be spag-bol than Carlos Betancur?When he’s good hes amazing. When he’s not… well.  So strong, packs a punch, but sometimes a bit meaty.

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Polenta e Spezzatino: Trentino Alto-Adige: Essentially Polenta (cornmeal) with Goulash.  Not sounding so Italian eh?  Well if you’ve ever been to this region, you can attest to the fact that although it’s within the Italian borders, it might as well be Austria or Germany.  We’re pretty sure even the automated tollbooths greet you with “Guten Tag!” before sending you off with “Arrivederci.” zabelpastaSo, as Rohan Dennis attested to earlier this month, we award Polenta with Goulash to Rick Zabel, for his denial of being German. Maybe this is Italy in denial of it’s Italian-ness, but either way, a place out of place, a German more Spanish than his heritage… same difference. Denial is Denial.  Or it’s a river in Egypt.

 

Stay tuned in for next week’s third and final edition of pro-pasta. And hit us up on twitter for any suggestions as the race goes Alpine.