PRO PASTA pt. 3

If pros were pasta dishes: part 3.

Hey y’all, we are back with our third and final edition of “If pros were pasta dishes.” The rider list is getting slimmer by the day, so it was a bit tough this week, but here are our final three assignments, to complete our tour of Italy pasta-rider map.

 

Pizzoccheri with cabbage, potatoes and sage: A favourite pasta of northern Lombardia, pizzoccheri is a flat noodle with 2/3 buckwheat flour to 1/3 wheat flour.  A bit less glutenous than normal pasta, its commonly served as  a gratin-style dish with cabbage, potatoes, sage, and an Alpine cheese such as bitto or fontina. We’ll be honest. This barely sounds like pasta to us.heinopastaWe encountered similar last week in Trentino Alto-Adige. Pizzoccheri is hands down Heinrich Haussler. Because how can something sound so damn German without being German?

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Agnolotti: As we move into the Piemonte area, coming through Turin for the first time, we find Agnolotti a small ravioli type filled pasta,traditionally stuffed with minced lamb beef or rabbit piedmonte. Small in size, soft and delicate. But hearty, meaty and filling.joepastaWho is more  a plush little rabbit than darling Joe Dombrowski.  Maybe more Bambi than Bambi’s bunny sidekick, but small, soft and delicate, whilst still packing a mean punch. (Like the Monty Python evil bunny?)

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Trofie Pesto: Lastly as we skirt the edges of Liguria, we come across an export as famous as Bolognese sauce: Pesto Genovese.  The green stuff.  Traditionally served here on trofie pasta, small, slightly resembling worms, but majorly delicious. We pretty much go out to cover Milan Sanremo just so we can eat this stuff.chavespastaSo he ain’t worm like but he stealthed his way through  to some amazing results: the trofie pesto trophy goes to the one and only Esteban Chaves.  And his like-ability factor is off the chart. So. Our favourite pasta award and last one goes to one of the most well liked guys out there.

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Thats all for now.  Giro is almost over. We certainly aren’t covering the Tour de France in this same way… an omelette is an omelette and we aren’t fans of French cuisine so much. Cheers and arriverci!