Ep 2344 Giro D'Italia 2025 Between Wine And Food Part 1 | Wine, Food & Travel with Marc Millon

The giro d Italian will pass through fifteen of Italy's twenty regions, plus there will be three stages taking place in Albania. It is a demonstration of the varied geography and topography of Italy. From the flatter terrain of Pulia and Emilia Romagna to the rolling hills of Umbria and up into the mountains of Abruzzo, and from the dusty and sometimes muddy of Tuscany, to the very highest and most dramatic mountain top finishes in the dolomites and alps of Venator, Lombardy, Piedmont, and Valley Dosta. Fascinating people with stories to share. Fabulous wines and the best local foods to accompany them, and beautiful places to discover and visit. All of this and more on wine, food, and travel with me, Mark Millen, on the Italian wine podcast Join me for a new episode every Tuesday. Welcome to wine food and travel with Me Mark Millen on Italian wine podcast. We're at a moment of the year that I always eagerly look forward to, the start of the giro d Italian, the three week grand tour bicycle stage race that takes place over much of Italy at this time of year. This year's giro kicks off on Friday, May ninth. The Granday partenza will actually be in the country of Albania. And the race would end more than three weeks later on Sunday, June first, on the streets of Rome. That final stage already declared in honor of the late pope Francis. There will be twenty three teams of eight riders each, including a team leader, possibly hand or a sprinting or points classification specialist, hand or mountain specialist plus domestiques, those riders who toil selflessly for their team leaders and who live in the hope of possibly being allowed to take part in a breakaway and the chance to earn everlasting glory for themselves. The overall winner is the rider with the fastest, cumulative time over twenty one stages of racing, and who earns a right to wear the coveted Malia Rosa or pink jersey. The Pink Jersey is awarded after each stage to whoever is leading the race. During the course of three weeks, it will usually change hands a number of times. But the winner is the one who is still wearing it to the end of the final stage. If the pink jerseys for the leader and overall winner of the race, the Malia Azura or Blue Jersey is awarded to the best climber, the king of the mountains, a proud achievement on any cyclists palmares. The Manuel Chic Plamino that Sickleman Jersey goes to the points leader often, but not always a sprinter for the winner it represents consistency and the determination and grit it takes to be at the front every time at each intermediate sprint at each month sprint, two and three of the final stage, acquiring points all along the way. The Malia Bianca or White Jersey is worn by the best young rider, that is the best rider under the age of twenty five at the start of the race. Like all the other jerseys, it too is awarded after each stage, and it is an important honor to be in white by the time that Jiro finishes in Rome. Additionally, there will be individual stage winners, a huge achievement in itself for both the rider and his team. The Juno Detalia will pass through fifteen of Italy's twenty regions plus there will be three stages taking place in Albania. It is a demonstration of the varied geography and topography of Italy from the flatter terrain of Pulia and Emilio Romagna to the rolling hills of umbria and up into the mountains of Abruzzo, and from the dusty and sometimes muddy of Tuscany to the very highest and most dramatic mountain top finishes in the dolomites and Alps A Veneto, Lombardi, Piedmont, and Vanidosta. This year's edition will feature five high mountain stages, eight medium mountain stages, six flat stages, and two time trials, individual races against the clock. Italy's mountainous terrain makes the Jiro always a hugely challenging test for both individual riders and teams. Over the twenty one stages, the route passes over a vertigo inducing fifty two thousand five hundred meters of climbing, who is likely to win this year, with the almost invincible Tadeh Bogachia, last year's winner, choosing to sit this year out alongside his great rival, Jonas Vingegard. The betting is very much on two favorites, slovenian Primarroglage of the Red Bull Bora Hensgro team, and the young Spanish pretender, Juan AUSA of UAE team Emirates XRG. But anything can happen in the judo. Riders can crash or just have a bad day and lose tens of minutes. This in a three week race that is usually decided by minutes or even seconds. Other contenders include former tour de France winner, eagan banal, of Ineos Grenadiers, and Adam Yates, I use those teammate there to support and also to step up should his team leader falter. It's exciting. The situation can change from day to day over the course of three long weeks, and the Jiro is always liable to spring unexpected surprises. I can't stress enough what an important event the giro d'italia is in the lives of many Italians and not just recycling Tifosi or enthusiasts. It's an annual celebration of the beauty and variety of Italy. From the deep south to the highest mountains of the Donomites and Alps. All along the way, in each town or village, along where this each route used route passes, there will be something of a celebratory carnival feeling. And even doubly so for those places that have been chosen to be the starting or finishing points of a stage, towns, villages, cities will all be bedecked in pink, and there will often be entertainment throughout the day and into the night. Often centered around food and wine, of course. Showcasing the foods and wines as well as hill history and culture of each stage has always been in an important part of the giro d'italia. There's even a wine stage each year. This year's stage fourteen, which ends in gorizia, Nova gorizia, in the midst of the vineyards, the Frjulianenezia, Julia's Colio, and Slovakia's burda. This is the Italian wine podcast, and I'm aware that there may be those of you who may, what should I say, be rather less interested in the cycling than I, but who nonetheless are keenly interests it in discovering the wines and foods of the regions and areas that this year's Jiro passes through. So for you, here is my guide for the first nine stages up until the first of two rest days. Further reports with brief updates of the race will then fawnal. Days one, two, and three. This year's Grande Partenza, as with other grand tours, the Tour de France, and the Velta Ospania, starts outside of the country, this time in Albania for the first time. The first day is a testing medium and mountain stage of a hundred and sixty kilometers from Coastal Doris to the capital Tehran. Day two is in an individual time trial around Iran, a race of truth against the clock, a mere thirteen point seven kilometers of urban roads, with a decent bump midway, and so a day for the specialists. Day three starts and finishes in the seaside town of Vlor, a hundred and sixteen kilometer median mountain route that includes a testing, Kaffa, a Yagoras climb of about eleven kilometers at over seven percent. I have never been to Albania. I've never tasted an albanian wine, but I would like to both visit and taste. This is one reason for exporting the giro to a new departure point to raise interest in awareness and to spread a culture of inclusivity through the joy and spectacle of cycling. Albania have long been migrating to Italy. The distance from Albania to Poulia is not great, and this gives an opportunity to showcase Albania the country itself. It's challenging as well as beautiful terrain as it remains mainly unknown after years of being cut off from the rest of the world. What to eat? What to drink then? It's the start of a three week grand tour. And it is important to remember that this is a marathon or an ultra marathon, not a sprint. The cuisine of Albania would seem to encompass both the flavors of the Balkans as well as those of the warm Adriatic. I'm going to try and eat relatively lightly these early days, perhaps seafood from duress, such as Peshnick Dzgar, grilled fish flavored with olive oil, garlic, lemon, or maybe fruity di mariana bouzara, mussels and clams steamed in white wine. Perhaps by day three, I'll be in need of fortification and will feast on the national dish, Tavi Kozy, lamb and rice, baked in yogurt. And the wines, surprisingly large range is on offer, mainly made from native Albania grape varieties, I'm thinking of trying a white cheschi bardet with a fish and shellfish and a full bodied flush with the lamb. Day four, al Berobello Tulecchi, hundred and eighty nine kilometers with eight hundred meters of climbing. Across the Adriatic to Italy, and the real race now begins with this long and flat stage from the truly town of Alberobello down the Salento Peninsula to the beautiful brook town of leche. This is a day that will certainly be fought out by the sprinters. Those teams aiming for the Malia Chiclamino, the Points Jersey as the opportunities for the powerhouse sprinters to shine or indeed limited in this year's Jiro. I love the vegetable in olive oil infused cuisine of Pulia, and I'm already hankering for a big bowl of handmade or recchiette, the little ear shaped pasta made from Durham wheat, water, and the skillful fingers of the older women who sit in their doorways making the pasta to air dry in the sun. It's may, and the fava beans will be delicious, peeled and eaten raw, maybe with some pecorino cheese. But on the oraciette, I'd love a simple sauce of cime diarape, turnip tops, stewed in that pungent green, poullian olive oil, together with some fiery pepperoncini. Chili peppers, enough heat to put fire in the legs and spur the cyclists on. A Rosato from Sanento is a perfect wine with this carbo feast. Perhaps five garoses, from the historic Leone Decastres winery in Salicci, Salentino. Day five, Chalia, mezapika, to Metaira, a hundred and fifty one kilometers, one thousand five hundred and fifty meters of climbing. From Pulia into Vasilikata, probably another day for the flat earthers, though with a few more lumps along the way. The punchers will relish finishing with a testing rise into Matera. The UNESCO sighted town famous for its ancient Sassy cave dwellings. I don't expect at this stage for there to be much drama yet in the race itself, though you never know in the judo. The GC contenders, that's the general classification contenders will be playing it safe. I reckon. Their teams keeping an eye on everything and making sure that there are no mishaps that would cause them to lose time. It's a day to enjoy the scenery and to wonder if the power and speed of the cyclists were able to keep up such efforts so relentlessly over the course of three long weeks. Today's route passes through the merger. Ancient man's where shepherds still tend their flocks, so my meal tonight will be simple. Pani de matera, IGP, the protected bread of matera, made exclusively from Durham wheat semolina, shaped into a cone, bread that has become something of a symbol of the city. To enjoy together with a good, honk, Pacarino, sheep milk cheese. The wine, Matata, is now in Vasilycata, and we could have in Alianico Delvaultre, the region's finest, But I'm not quite ready for that. So tonight I'll stay in Pulia with a glass or two of, deliciously fresh and aromatic white introduced to me by Italian wine Ambassador, Robert Madji, or perhaps a glass of Susumaniello, a supplement juicy red that will fortify and add strength to the legs. Day six, Potenza to Napoli, two hundred and twenty seven kilometers, two thousand six hundred meters of climbing. Though there are two categorized climbs along the way, today's long ride finishes with eighty kilometers along the flat, which means that it was almost certainly another opportunity for the sprinters and their teams to position themselves for the final run-in through the streets of Napoli in what promises to be an exciting, fair enough, mano a mano finish on via Caracholo. And the spoils to Victor and vanquished alike a pizza Ale napolitana, of course, in a city that basks under a volcano, and which has given the world its favorite food. For me, it has to be ala Margarita. No more than tomato sauce buffalo or fior di latte mozzarella opinions to divide on which is best in a sprig of basil to complete the colors of the Italian flag. The best pizza wine, I'm with toteau and will cry out for my bottle of Graniano, slightly chilled perhaps, slightly Frizante, deliciously fruity and quenching after long days, hard labor in the saddle. Day seven. Castale Sangro, Talia Koso, a hundred and sixty eight kilometers with three thousand five hundred meters altitude. From Campania, we move into Abruzzo, the start of the stage in Castel de Sangrove in the heart of the Abruzzo National Park. After the days of flat riding, the mountains are looming. The stage has four categorized climbs, including the first hilltop finish, Italian Koso. Probably not long or steep enough to cause any major damage or carnage. But certainly an enticingly delicious taste of things to come. Speaking of enticingly delicious, now that we are in a brusso, this is lamb country, par excellence, and I can certainly not resist gorging on quantities of long wooden skewers of tiny cubes of succulent lamb cooked over charcoal, the famous Arostichini, the lamb fat, black, and shard. The meat juice is dripping down my chin as I eat with my hands. This simple repast is washed down with tumblers of good, crunchy, and vibrant, multiple channel de brozzo. Not a great example from Valentini. Mashedale or a medium pepe, but something simpler such as a pure and vibrantly expressive organic version from the outstanding total cooperative. Day eight, Julianova to Castell Ramondo, a hundred and ninety seven kilometers with three thousand eight hundred meters of altitude. Another challenging day over rolling terrain as we move from a brusso north across the beautiful Sibelini mountains of Le Marque. Today may well suit those punches, the riders who are not pure climbers, but who can nonetheless attack on shorter and steep rises relentlessly, again and again, wearing down opponents and still having enough in their legs to fight it out at the finish. Leigh Marquay has a cuisine that combines sea in mountain with an range of outstanding white and red wines to pair with such foods as seafood, brodetto, or mostly deportinova, the mussels, the wild mussels in Portinova. Or from the land, Anitra, in porchetta. Bone told ducks stuffed with wild fennel and garlic. I'm starting today with my all time favorite drinking nibble, straight from the fryer. The large tenaris Colana olives stuffed with a mixture of meats, breaded, and deep fried, served in a paper wrapped cone to eat with the fingers. This beautifully simple and delicious snack pairs well with Pasadena. Light, flowery, quenching. But my preference today is for a sturdierier and more structured glass of pecorino from Ofida, from the Cocci grifoni winery where this expressive ancient grape variety was saved from extinction, thanks to the efforts of Guido Coccipione, day nine, Gubio to Sienna, one hundred and eighty one kilometers with two thousand five hundred meters, of climbing. The judo Ditania truly is a whistle stop tour of the Bell Palese. Today, starting in umbria and finishing in Tuscany. This is a day of transition, terrain that is never flat, and lets you relax. Yet with no major climbs to test the Malia Rosa contenders. I predict a breakaway by aggressive and hungry riders who are already well down on GC, general classification, and thus no threat to the leaders. And who are eager to try their hands at snatching a moment of glory. With twenty nine kilometers of unpaid strade bianche, some of it very steep. It's a day for specialists of this type of riding too. Those who can ding in, slide and attack, handle their bikes, attack again and again. Mechanical failures can play a part too, a puncture at an inopportune moment when the team car is nowhere near to help, or some other bicycle failure that can cause a rider to lose time. Places and heart. But what a glorious place to finish, attesting technical conclusion to a hard day speeding into Sienna's beautiful, Piazza del Campo, where at other times of the year, the famous paleo horse race takes place. I'm going to reward myself on this exhausting virtual Jiro with a big plate of Picciardi, the thick homemade noodles, bathed in the sauce, made from slow cooked wild boar topped with grated pecorino cheese. The wine well, we are in Sienna, and it's a rest day tomorrow, so I'm treating myself to a glass or two of Bruno de Montalcino. Donatella cinelli Colombini's Prime donde, a wine that it combines power and beauty. Tomorrow is a rest day for the riders and for me. We will continue our virtual giro d Italian when the right race resumes. We hope today's episode of wine food and travel with me, Mark Millen, on the Italian wine podcast, has transported you to somewhere special. Please remember to like, share, and subscribe wherever you get your pods. Likewise, you can visit us at Italian wine podcast dot com. Until next time, Chinchin.