Late night viewing fuel for cycling fans

Three weeks of late nights loom for cycling fans, with the Giro d’Italia coverage screening on SBS. To help our colleagues over at Cycling Central and other Giro followers stay fuelled through the night, whip up some of these Italian eats.

Source: Feast magazine

Dinner before the show

The action kicks off each night 10.20 AEST, but if you want to get in the mood, punchy meatballs and creamy polenta make a hearty start to the evening. Plenty of fuel to keep you going through the steep climbs and time trials.

Source: Murdoch Books

Nibbles for Nibali

Sorry, but how could we resist that pun? Vincenzo Nibali has had mixed form this season, but he could deliver a local victory for the Italians. These polpette di melanzana (eggplant balls) are easy, tasty and a good way to use up old bread.

Source: Stefano Manfredi's Italian Food

Of course there has to be pizza

Trad pizza, new wave pizza, gluten-free pizza, vegetarian pizza….you want it, we’ve got it – check out our pizza collection here - including this potato and mozzarella number.

Source: Feast magazine

And focaccia

You need lots of carbs to fuel all that viewing action. How about this tomato and rosemary focaccia with basil oil?

Tomato and rosemary focaccia with basil oil Source: Petrina Tinslay

One-handed eating

Remote (or drink) in one hand, these light, crisp pea and ricotta fritti in the other.

Source: SBS Food

Fried cheese

Fromaggio fritto. Really, do we need to say more? Get the (super easy) recipe here.

Fried cheese (fromaggio fritto) Source: Feast magazine

In the pink

In honour of the pink jersey, a dessert from Abruzzo: this pizza dolce brings together sponge layers, sweet pasty cream, coffee syrup and a whack of grenadine.

Source: Feast magazine

SBS Cycling will broadcast all stages of the Giro d'Italia LIVE from Friday 6 May - Sunday 29 May on SBS/HD or livestreamed at the website or on mobile via the Tour Tracker suite of apps. Visit http://www.sbs.com.au/cyclingcentral to get all the details.