BiciRace.com :: Marco Pinotti

10 April, Lardo Bergamaso at BiciRace Headquarters

Marco Pinotti, Saunier Duval-Prodir

10 April 2006

Lardo Bergamasco at BiciRace Headquarters

Marco Pinotti, Campione Italiano, photo: Jos Vaessens

Hi BiciRace,

I enclose here, not a recipe, but something to do with your "lardo". [Editor's Note: BiciRace.com headquarters has an excess amount of Bergamasco Lardo in our refrigerator. So, we asked a Bergamasco how to cook with the "Lardo".]

You can cook it with any kind of pasta, I like, above all, spaghetti:
Cut the lard into small pieces in the form of little cubes. Then in a saucepan cook with oil an onion, letting it become a bit brown. Next add the lard and let it cook for 5-6 minutes (I am not sure about the time, you give it a try). You can add salt and other spices, such as rosmarino ...

Finally, mix the cooked pasta with the lard and oil, leave it on the heat for a minute longer.
... Buon Appetito

Simoni and Pinotti with IBS, photo: BiciRace.com

After a race-filled March, I stayed and enjoyed being at home for almost three weeks. The first one for easy rides and recovery; the second one to train and focus on upcoming Tour de Georgia. I came out from March with good feelings, tired enough for a break but looking forward for good results in USA.

So I looked at the race details (thanks BiciRace.com) and then planned my training with my coach Omar Beltran. We focused on my ability to work with high lactate. Doing that training makes me aware of my ability to cope with both mental and physical stress. (After one of these tough training days, I visited BiciRace's headquarters... So I still wasn't done.)

The winning of Marchante [in Vuelta Ciclista al País Vasco] has given a morale boost for all of Saunier Duval's team, and we all want to make the moment last. Next week I will refine endurance with two long training rides, and time trial training before some recovery days which will let me peak: Georgia is on my mind!

A strong encouragement to Saul Raisin: I am with you.

Bye
Marco

Marco Pinotti's website.