More than trails and dirt roads in the MTB stage race on the Emilian Apennines (September 27th-October 3rd), but also tasty local specialties to make the riders’ experience even more special
Ph. E. Melchiorri
Limiting Appenninica MTB Parmigiano Reggiano Stage Race only to the competitive aspect would be overly reductive. From September 27th to October 3rd, the riders will find much more than a MTB stage race: the Appenninica family will help them into the Emilian Apennines’ culture and traditions.
The culinary tradition of the area, and of Italy as a whole, is undoubtedly one big motivation for those choosing the Appenninica adventure. Emilia-Romagna is a region of excellence in terms of cuisine, and the Appenninica organizers want to show it during the race, supported by title sponsor Parmigiano Reggiano and fellow partners Venturini Baldini, I Love Piadina, Parmonie, water supplied by Gruppo SEM and Coop Alleanza 3.0.
At Appenninica, the athletes will have to face more than 450 km and 16 thousand meters of total elevation gain, requiring a great deal of energy to be reintegrated with genuine and traditional food from the areas involved. Each stage venue will present its own specialty to make every stage unique from a gastronomic perspective.
Porretta Terme (Bologna) will present its pappardelle with meat sauce, Fanano (Modena) the tigelle combined with cold cuts, cheese and stracchino, Castelnovo ne’ Monti (Reggio Emilia) will treat the riders with the famous “rice bomb” and Collecchio (PR) with the “torta fritta” and cold cuts. Everything will be accompanied by many other local delicacies.
The highlight will then be the grand finale dinner offered by title sponsor Parmigiano Reggiano, in which riders can plunge into the tasting of the excellences of local food and wine. The perfect finishing act of the challenging but gratifying MTB experience in the Emilian Apennines.
“The gastronomic discovery is one of the reasons why we think of Appenninica as an experience, more than just a race – co-organizer Milena Bettocchi explained – Emilia is an internationally-famous area of gastronomic excellence, and living Appenninica without diving in this reality would be like giving up to a huge piece of its cultural heritage.”
“An athlete can finish the Giro d’Italia in Milan without eating the famous cutlet, but he cannot finish Appenninica without discovering the taste of the erbazzone, the fragrance of the torta fritta and the scent of the real mountain Parmigiano Reggiano. It is part of what we are. And it is also for this reason that appetite grows with climbing at Appenninica”, Bettocchi added.
