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Food Friday – Pasta di Giro

Food Friday – Pasta di Giro

In this very first Food Friday we take you with us to the Giro d’Italia in Italy. Our riders have a high demand for carbohydrates these days, so it is good to be in the country of pasta!

Pasta and top sport is a heavenly combination since years. This is due to the fact that pasta is a known source of energy as it is packed with carbohydrates. There are other products with a high level of carbohydrates, but they contain a higher amount of fibers as well causing you to feel satisfied sooner. That is why our riders eat a lot of pasta to fill up on carbohydrates with a single mean. It is actually always important to refill your level of carbohydrates on a daily basis, whether you cycle the Giro d’Italia or follow it at home on your couch. It is the energy your body needs.

You can embrace the Italian atmosphere of our riders with the pasta recipes below. Feel free to pronounce to recipe names with a heavy Italian accent if you feel like it!

"These are the favorite recipes from our riders. They have a daily menu consisting out of a minimum of 6.000 calories."


Do you want to win the ingredients? As proud partner of the team, Grand’Italia is giving away a wooden cycling basket filled with Grand’Italia products (worth €30,-) and a cooking apron. All you have to do is leaving your contact details behind in the form below.

Buon appetito!

Recipe 1: Mini Penne Integrali con pesto e pomodori (vegetarian)


Ingredients (4 persons):

  • 350 grams Grand’Italia Mini Penne Integrali
  • 185 grams Grand’Italia Pesto alla Genovese
  • 300 grams cherry tomatoes
  • 4 teaspoons of roasted pine nuts
  • 1 teaspoon of olive oil, extra vierge
  • Grated Parmesan cheese
  • 1 bunch of fresh basil
  • Do you want to add some meat? Add 300 grams of (smoked) chicken


Preparation:

  1. Tip the pasta into a large pan of boiling water (1 liter of water per 100g pasta) and cook according to the package instructions.
  2. Roast the pine nuts in a frying pan without any butter or oil. Be aware: this can be a quick process, so keep a close eye! As soon as the pine nuts turn into a light brown color, place them on a plate.
  3. Cut the cherry tomatoes in half.
  4. Drain the pasta and return it to the pan. Stir in the pesto, olive oil and tomatoes.
  5. Put the pasta on serving plates and garnish with the pine nuts, Parmesan cheese and fresh basil.
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Recipe 2: Insalata di pasta con pesto alla genovese (pasta salad)


Ingredients (4 persons):

  • 350 grams Grand'Italia Mini Penne Integrali
  • 185 grams Grand'Italia Pesto alla Genovese
  • 200 grams parma ham, in slices
  • 1 chopped red pepper
  • 200 grams arugula
  • 1 bunch of fresh basil
  • 2 avocados, peeld and chopped


Preparation:

  1. Preheat the oven to 140˚C.
  2. Put the sliced ham on an oven tray with baking paper and bake it for about 20 minutes. When crusty, let it drain on kitchen paper.
  3. Meanwhile, tip the pasta into a pan of boiling water and cook according to the package instructions. Add the red pepper the last minute to the pasta and boil together for 1 minute.
  4. Drain the pasta and red pepper, and return it to the pan. Stir in the pesto.
  5. Clean and chop the avocados.
  6. Add the avocados and arugula to the pasta-pesto mixture.
  7. Put the pasta onto serving plates and garnish with the ham and fresh basil.

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