GIRO GASTRONOMY: 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

- Hannah Grant

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.