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Do you wonder, after seeing the photos on our website - like this one of Passo Mortirolo, from our Legendary Climbs EAST tour - if our routes are too difficult for the average cycling enthusiast? To enjoy our "pedala forte" (ride hard) routes, a fit, avid cyclist needs two things - proper gearing and proper attitude. You need proper gearing so you can pedal up a climb like this (average grade of over 10% ). You need proper attitude so even though it's tough, you understand your task is not to set a record for the ascent. You're there to enjoy yourself while getting a feel for what it must be like for the pros to duke it out up these legendary climbs. Here's an example -
The CycleItalia van dropped me at the base of the famous Mortirolo climb in Mazzo di Valtellina. I wanted to be as fresh as possible for this epic challenge. With low gearing (30 X 26) I didn't see much need for warmup, I figured I'd just start in the lowest gear and get a smooth spin going. I hoped that spin would carry me the 12.5 kilometers to the top. As I left, just before the first steep ramp, I passed two older ladies from the village. Heather told me later, they'd asked where I was headed, and when she told them, they said "he'll never make it!". Three or four switchbacks later a rider came past me as if I was planted in the asphalt. He was out of his saddle and cranking furiously up the climb. I recognized the bike; it was a super-light model I'd seen back at our hotel in Bormio. As he disappeared from view I noticed how thin and fit-looking the rider was and figured it would be the last time I'd see him. But just a few more switchbacks up the wicked climb, I caught him! He was stopped, hunched over his handlebars, gasping for breath.. He seemed to be OK otherwise so on I went. After another few switchbacks he steamed past again! And just like the first time, not much further on I passed him again, stopped and gasping for breath. I realized he simply could NOT pedal his super-light bike sitting down - the gears were just too tall for his strength and fitness. He'd grind away standing and come to a halt when he could keep it up no longer. This "tortoise and hare" scenario played over and over again until I finally thought he'd given up and turned back. But a few minutes after I arrived at the summit, I looked back and saw him making his last, desperate efforts, finally reaching the top where I sat. I have little doubt I enjoyed the climb more than he did, despite his superior physical condition and super-light machine, because I used proper gearing and maintained a proper attitude. You can do it too!
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CycleItalia Guided Tours 2011
Here's the lineup for our 13th season of "pedala forte, mangia bene!"
Guided tour dates include flight day and are limited to TEN guests. Reservations taken on a first come-first served basis. |
Recipe: Porchetta (pore-ket-ah)
Pasting the photo of the tasty roasted pork stand into the Umbria & Le Marche story below reminded us how long its been since we had a recipe for this wonderful roasted pig. Finding a whole one and roasting it at home's not too practical but Heather's version comes pretty darn close! If you're tired of the traditional turkey for the holidays this might be the hot ticket, even better if you've got a rotating spit in your oven to roast it more authentically! Ask the butcher for one with some skin still on it.
Per pound of pork you need:
1 large garlic clove
1 spear fresh rosemary (of 1 T dried)
1 sprig parsley
4 sage leaves (1/2 t dried)
1 T chopped fresh fennel fronds (1/4 t crushed dry seeds)
1/4 t kosher salt
1/8 t freshly ground pepper
1 t extra virgin olive oil
Combine garlic, seasonings and oil, chop with mezzaluna or knife to form thick paste. If you have a rolled pork roast you can unroll it, stuff it with this paste, then roll it back up. Otherwise, stab the roast with a large knife and stuff the cuts with the paste. Coast the outside with any left over paste, then roast at 350F degrees to desired doneness. We like ours cooked to 140F measured by a meat thermometer. Rest 15 minutes before serving. |
Featured Tour:
Umbria & Le Marche
Umbria and Marche are the best Italian cycling regions you never heard of. Our sea - to sea adventure begins in the ancient Etruscan kingdom near Tarquinia, just north of Rome and finishes atop Monteconero, highest point on Italy's eastern coast, near Ancona. In-between we'll encounter classic Italian countryside: vineyard-covered hills, medieval hilltop towns, imposing gothic cathedrals, and humble mom & pop groceries. Umbria and Marche are little-touristed by foreigners, but they contain some of Italy's greatest treasures, including roadside porchetta stands as shown in the photo! Join us May 26-June 5, 2011
May 26 - Departure for overnight flights to Rome.
May 27 - Welcome to Italy! A quick shuttle from Rome's Leonardo da Vinci airport lands you at our nearby hotel where you can prepare your bike and relax after your flight. Spend the afternoon downtown or visit with fellow guests before we toast the upcoming trip at our welcome dinner party.
May 28 - Follow Estruscan footsteps as we begin our journey with a short van transfer to their ancient kingdom. From here we pedal inland across rolling farmland then along the shores of Lago di Bolsena. Pause to enjoy a plate of strangozzi alla gorgonzola at a small trattoria overlooking the lake in Montefiascone. Then prepare for the final climb up tufa-rock cliffs to our charming hotel in Orvieto -- renowned for its magnificent duomo and classico wine. Tonight we'll visit an authentic Umbrian osteria for our group dinner.
View the entire itinerary by clicking here.
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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. They're back on the website in a new
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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Mechanic's Corner
Drivetrain Care - Part 2
In the last issue we promised to describe my (Lorenzo's) drivetrain cleaning method. I'm not a fan of removing the chain to clean it as the rest of the drivetrain should be cleaned at the same time. In the photos you see a can and brush used to apply solvent, along with my favorite "chain keeper" made by VAR of France. The nice folks at United Bike Supply told me the current model is plastic rather than aluminum like mine, but an outfit in Texas makes one almost exactly like this original. United has both the VAR and Texas type in stock and ready to ship to your local bike dealer. This cleaning method uses a tiny amount of diesel fuel as a solvent. A gallon-sized gasoline can will hold a lifetime supply for the average bike owner. I use less than a liter (quart) of diesel fuel to service (many times) our entire rental fleet and our own bikes after weekly washing during our season. A tablespoon (1 oz) is enough to clean your entire drivetrain. Brush it carefully onto the chain (top and bottom) as you rotate the cranks. Brush both sides of the chainrings and the front and rear derailleurs. Hold the brush against the derailleur pulleys as you rotate the cranks. Finally, brush the cogset. Now, soap up the rest of the bike. Then, using a very soapy sponge reserved strictly for this messy job, sponge off the dirt and solvent from the drivetrain. When that's done, wash the rest of your bike. Once you've washed everything with soap and rinsed everything well, wipe the entire drivetrain with a dry rag. Use the rag to clean between the rear cogs - like you were flossing your teeth - by working the edge of the rag between the cogs, moving back and forth. Now your drivetrain is clean, but retains a bit of oil on all its moving parts, including inside the chain rollers! With our rental fleet or our personal bicycles, no further lubing of the chain is needed for a few hundred kilometers - though as they say on TV, your mileage may vary. Here are links to help make your bikewashing easier and more efficient. |
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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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