PRO PASTA

If pros were pasta dishes… part 1

In honour of the Giro d’Italia, we’ve taken some time to highlight key regional pasta dishes as the peloton traverses the land.  But c’mon thats a bit done now isn’t it?  We’ve gone one step further, to assign key Giro riders to the pasta dishes.  Like a buzzfeed quiz without all the faffing.

Ricci di Donna: Calabria. Named after the curls of a woman’s hair, this traditional Calabrian pasta is served with heavy and hearty sauces. As the Giro’s Italian starts is in Calabria this year (c’mon we ain’t even TRYING with Dutch Pasta) osspastaWe have to attribute this noodle to Daniel Oss. A little Rock and Roll, and little bit edgy, and always unexpected.

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Gnocchi alla Sorrentina: Clearly from Sorrento, south of Naples. Potato in a tomato sauce and basil.  Chunks of fior di latte cheese are then dropped right into the hot sauce, melty hot mozzarella in each bite. rochepastaSo with two, yes TWO Irish riders in the start list, it was a toss up between Nico Roche and Phil Deignan.  We had to give this one to Nicolas though, mainly for his soft as satin Irish lilt, just like a blanket of mozzarella… or something.

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Linguini con le Vongole:  Sticking in Campania for a hot minute, next up is  Linguini with Clam Sauce. Its simple, and classic. It’s made with  dry white wine, garlic, red pepper and parsley. and some fish. zakarinpasta Long, lanky and little bit fishy… the award goes hands down to Ilnur Zakarin. Nothing else needed.

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Bucatini all’ Amatriciana: Heading up through Lazio into the Roman region, we come upon this classic  made with guanciale (pork jowl), sweet tomatoes, onions, chile peppers, and Pecorino Romano cheese. A beautifully complex dish, spicy, sweet, peppery. Like what mamma used to make. The meal you could eat EVERY NIGHT. hansenpastaFor continuity, we award this dish to Adam Hansen. the most steadfast, reliable and seriously complex rider out there today.

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Tagliatelle with Truffles:  As the peloton rolls towards Tuscany at the end of this week, it goes through the Umbria region. The area is known for Tagliatelle with Truffles, those rare delicious and precious funghi. formolopastaThis one goes to young Davide Formolo. Firstly because he has a truffle dog in real life (its a pig in a dog costume, maybe.) Secondly because the way he’s riding he’s worth the same as truffles. Like loads.

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Stay tuned next week as we venture into Northeast Italy’s cuisine and riders.