Wouldn't be a Giro without at least one long deathmarch stage. 264 km in this case and not much in the way of difficulty along the way. But at least when we get to the finale it is....... mildly difficult. Ok, I'm not going to lie, it's going to take some good breakaway action to breathe life into this this thing probably. The last few kms are at a gentle 2-4% so it's just one of those sprints where patience and timing will be important but it isn't really one the sprinters will be troubled by.
Stefan Küng: Or, you know, anyone. This could be one of those days when no one wants to spend to much time controlling the breakaway. So Tinkoff lets a descent group of GC no hopers go and then they spend as little energy as possible leaving the sprinter teams with too much work for them to bother.
Amy's Food & Vino del giorno
Wine: Cesanese Terra 2013 (80% Cesanese, 20% Nostrano) 2013
The land on which are placed the vineyards are located in the countryside of Piglio, is un'estenzione about three hectares and grown on clay of volcanic origin and a height above sea level of about 380 meters and in light and Clivio with excellent exposure to the sun. Deep and dark red. Full, but not too heavy, though it does feel like a bit of a steak wine. ]
Food: Crostini with homemade "ricotta." Note: purists will tell you that you cannot really make ricotta at home as it is traditionally made from recooked whey. That said, this is a very easy cheese to make and is a great sub for the sometimes mediocre ricotta available in many supermarkets.I followed this recipe from TheKitchn.
How did I use it? On crostini with a puree made from more of my backyard fava beans.