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.
The 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 Italian-inspired, 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.
1. Dissolve sourdough the dry yeast and in the water.
2. Stir in the flour and salt. Knead until the dough is firm, then leave for 30min.
3. Knead until pliable.
Diese Geschichte stammt aus der June 01, 2023-Ausgabe von Cycling Weekly.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der June 01, 2023-Ausgabe von Cycling Weekly.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
Claud Butler Criterium
A classic British brand ridden by beginners and Olympians alike
Dr Hutch
At what point does a bold show of strength become brazen showboating? The Doc ponders the etiquette of the long solo break
EVERYTHING YOU NEED TO KNOW ABOUT...CBD
From reducing pain to promoting relaxation and sleep, myriad are the claims made for cannabidiol but do they stack up? Rob Kemp finds out
Van Rysel D900
Andy Turner discovers whether Decathlon's high-spec, low-price smart trainer can compete with the likes of Wahoo, Tacx and Elite
What prep does my bike need for summer?
Pro bike mechanic Glen Whittington shares his tips for the successful de-hibernation of your bike
2024 GIRO D'ITALIA
Attention turns to Italy and 21 days of Grand Tour action
Pogačar's dominance at the Giro could be dull
While I may have been a little young to understand the full romance of the Tour de France during the Armstrong era, I never understood the sentiment that it was boring just because of Lance's dominance.
Team GB's Paris Olympics track bike launched
BC reveals the bike that it hopes will power riders to medals in Paris this summer
Romandie victory marks Ineos return to stage race success
Carlos Rodríguez wins British team's first WorldTour stage race since 2022, writes Adam Becket
Is pro racing getting more dangerous?
There are many factors that contribute to the perceived greater risks. One that does not get any attention is the greater importance of UCI points and the need to constantly collect them to avoid relegation.