Plan now to join us in 2011!
We have a great mix of tours planned for next season. We're offering some old favorites mixed with newer entries and an all-new itinerary in SARDEGNA. We're updating the website as fast as we can but we wanted to give you some early details so you can reserve your space right away. We look forward to sharing "la dolce vita in bicicletta" with you next year. |
www.cycleitalia.com is now totally e-commerce You can now reserve and pay on-line for your space on a CycleItalia adventure using our secure server. Once your space is confirmed you can access confirmation materials in PDF form on our website. It's never been easier to join us! What are you waiting for?
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CycleItalia Guided Tours 2011
Here's the lineup for our 13th season of "pedala forte, mangia bene!"
May 19-27 Campania's Cilento Coast
May 26-June 5 Umbria and Le Marche
June 6-15 Vineyards to the Sea
June 15-24 Paradise in Piedmont
June 24-July 2 Sardegna - Coast to Coast to Coast
July 3-14 Legendary Climbs of the Giro d'Italia EAST
Guided tour dates include flight day and are limited to TEN guests. Reservations taken on a first come-first served basis. |
New for Twenty-Eleven
We've reduced our maximum guided tour group size from twelve to ten guests for 2011 but at no increase in price.* This puts CycleItalia up there with the highest ratio of guide-to-client in the bike tour business. Meaning more attention for you, more room in our vehicles and more elbow room at the dinner table! Join us!
* as always, we reserve the right to add a surcharge should the dollar vs euro exchange rate change substantially |
New CycleItalia Guided Tour:
Sardegna- Coast to Coast to Coast
Sardegna is justly famous for its coasts - crystalline waters and beautiful rocky shores. But inland, the island holds a different set of treasures for cyclists. You'll ride on peaceful, high quality roads that wind through sleepy villages with traditional bakeries and women in traditional dress, among dramatic rock formations, past wind-sculpted Sughero oaks and herds of sheep, goats, cows and even pigs.
This tour combines the best of all these worlds. It begins with the world-famous Emerald Coast, where ancient tombs meet jet-set mansions before crossing diagonally through rocky Gallura to the 12th century fort of Castelsardo on the northern coast. We ride on to the Catalan-flavored medieval port of Alghero on the eastern coast. Then we head back across the island, stopping at an authentic agriturismo to savor fresh, hand-made pasta and pecorino cheese before descending back to our starting point in the heart of the Costa Smeralda.
June 24 - Overnight flight to Sardegna. You might arrive early and recover from your jet lag exploring the beaches of the Costa Smeralda.
June 25 - Benebénniu to Sardegna! After a short transfer from Olbia's airport you'll arrive at our headquarters hotel in the rocky heart of Arzachena-Costa Smeralda. From this peaceful oasis, dispersed among ancient olive trees you can take a warm-up ride among the wind-sculpted rocks and turquoise coves of the world-famous Emerald Coast. After a refreshing dip in the pool, enjoy our chef's refined reinterpretation of traditional Sardinian cooking at our welcome dinner.
June 26 - Depart our hotel into the rocky hills of Gallura, where peaceful country roads wind among sheep flocks and shade trees. Pass among tombs and giant stone towers called nuraghe dating back to the 10th century BCE, then climb through the awesome Valle della Luna near Aggius - a valley dominated by huge granite boulders. Descend toward the northern coast and Castelsardo, a seaside hill topped by a medieval fort. Our hotel is on a hill with a breathtaking view of the town and northern coastline. You can walk to the beach or relax on the terrace with a drink before a lively group dinner featuring the regional specialties of northern Sardegna.
(more soon on the website, we promise!) |
New CYCLEITALIA helmet available
Lazer of Belgium seems to be the helmet of choice for many wearers of the Italian National Champion jersey. We scored some of the ones originally designed for Paolo Bettini a few years back and after "Pippo" Pozzato won the title he was sporting this version of their new HELIUM series helmet. As part of their "Road Warrior" collection they've made it available to non-champions as well and we've created a special CycleItalia version just for you with graphics similar to our original version. We'll even add your name if you like! Comes with deluxe box, racing cap and transparent aero shell to keep your head warm on cool days or help you cut through the wind. $250.00 includes shipping.
email larry@cycleitalia.com for more details. Limited availability,
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Self-Guided CycleItalia
There's still time to arrange your self-guided tour for fall of 2010. Choose the magic of Tuscany or the splendor of Piedmont or plan now to escape winter in Santa Barbara CA. Choose your own dates and travel companions, then let us do the rest!
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On-Demand CycleItalia
Don't see the tour your group wants to enjoy? We have some old favorites and other itineraries we've designed over the years that are not on our current schedule. We'll soon have them back on the website under a new "On-Demand" category. Depending on your group and the dates that work best for you we may be able to produce a private version of these (or our current offerings) just for you! Contact us for more details. |
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Recipe: Panzanella (Tuscan Bread Salad)  It's HOT in most places this summer, too hot to cook pasta. For a refreshing first plate to enjoy before that outdoor grilled steak or fish, try this.
6 Roma tomatoes, diced
3 garlic cloves, chopped
Old Bread (Italian is best)
1/3 C extra virgin olive oil 1 medium red onion, chopped 1 small pepper (red, yellow or green) chopped 1/2 small cucumber sliced or chopped 12 fresh basil leaves 12 black olives, sliced 3 T Italian red wine vinegar (don't use balsamic!)
Chop or tear bread into bite-size pieces. Spread pieces out onto a baking sheet, drizzle with oil, sprinkle with salt and toast until just golden brown, set aside. In a large bowl combine the other ingredients, mix well. Just before you're ready to serve the salad, add the bread and toss to coat everthing, then salt and pepper to taste. You may want to drizzle extra olive oil on the top to get the moistness you want but it should not be dripping in oil. You can prepare the bread and vegetable/sauce mixture ahead of time, then just pull the vegetable/sauce out of the fridge, combine with the bread and serve right away. |
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No connection to or endorsement by Italy's La Gazzetta dello Sport is expressed or implied. All rights reserved CycleItalia LLC
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