A FEAST FIT FOR A GRAND TOUR AFTER-PARTY
To celebrate an action-packed, albeit unpredictable Giro, chef Hannah Grant lays on a carb-crammed Italian spread
T he Giro d’Italia is over and it’s time to celebrate and digest a delectable three weeks of racing. There is no better way to stick a fork in the Giro and fuel your riding – than with delicious plates of pasta, polenta and risotto. Traditional Italian food has been a staple among cyclists for decades, and with good reason. Simple yet delicious dishes made with fresh ingredients packed with flavour and carbs, it’s as though Mamma Italy invented her cuisine with cyclists in mind.
Continuing this tradition, I would like to share the following Italian (or Italianinspired, at least) recipes from my latest book, The Grand Tour Cookbook 2.0.
Each recipe is my unique take on a classic, tailored for taste-bud-tantalising flavour but also with a cyclist’s fuelling needs firmly in mind.
Dietary guidelines
The recipes are easy to follow if you have dietary restrictions.
GF Gluten free
DF Dairy free
NF Nut free
V Vegetarian
You can always substitute milk or butter with a plant-based version and make delicious gluten-free pasta.
Craving pizza but can’t eat gluten? No problem, just use the focaccia recipe for your base and make a roman-style pizza with the topping of your choice.
GRAND TOUR PIZZA
SKILL LEVEL MEDIUM
MAKES 2 PIZZAS
TAKES 60 MINS
Stage six passed by Naples, where pizza originated in the 18th Century. Today, pizza is popular among Grand Tour riders on the night before a rest day or as a celebratory meal.
400ml water
2g dry yeast
500g wheat flour
8g salt
50g sourdough (optional)
1 can chopped tomatoes
1 tbsp. balsamic vinegar
2 tbsp olive oil
4 slices cooked ham
1 fresh mozzarella ball
50g parmesan
1/2 bunch fresh basil
25g pistachios
1. Dissolve the dry yeast and sourdough in the water.
2. Stir in the flour and salt. Knead until the dough is firm, then leave for 30min.
3. Knead until pliable.
4. Divide the dough in half. Form two balls and let them rise, covered.
5. Heat canned tomatoes to a boil, season with salt and balsamic vinegar, and stir in the olive oil.
6. Preheat the oven to 240°C with a pizza stone or an inverted baking tray.
8. Roll out pizzas from the dough. Place them on baking paper.
9. Spread 2-3 spoonfuls of tomato sauce on each. Drizzle with olive oil and bake one at a time for 8-10min.
10. Top the pizza with parmesan and mozzarella. Return to oven until the cheese has melted.
11. Top with ham, fresh mozzarella, basil and pistachio and serve.
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