Picture yourself here!
You could be in this photo in June, winding your way to yet another hilltop village surrounded by verdant vineyards on our Vineyards to the Sea tour. Or perhaps you'd like to join us in Sardegna for our first tour of this island paradise? You could also join us for Legendary Climbs of the Giro if you can act quickly. It's not too late, but you'll need to "put it in the big ring!" as they say, and reserve your place(s) right away. |
We apologize for the scarcity of news in this newsletter, but we're busy finalizing details and packing. We're off to Italy in barely a month. We've referenced blog posts you may not have seen. Our blog link is rather hidden in the upper right-hand corner of the website's homepage so perhaps you haven't noticed it...that's where we'll be posting photos and other details from the upcoming season. Check in now and then, you might see someone you know.
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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. |
We REALLY like Rouleur Magazine!
Larry constantly gripes about the poor-quality cycling journalism in the world, but here's a place to enjoy reading the work of some fine writers and fine photographers. We're especially pleased with their recent feature on Campagnolo. This mag might still be hard-to-find and it's far from cheap, but if you enjoy reading well-written features and admire quality photography, Rouleur is worth seeking out. Each issue is a treasure!
http://www.rouleur.cc/issue-23?gallery=9
ROAD BIKE ACTION
May 2011's "EURO ISSUE SUPER SPECIAL" features some great stories about cycling in Italy, factory tours and lists of great rides. We're proud to produce vacations featuring all of the great cycling regions their editors list in "Six Great Rides" as well as five of their "Six Great Climbs". To top it off, they listed us on their "European Cycling Tours" page! Grazie, RBA! |
Featured Tour:
Legendary Climbs of the Giro d'Italia
This itinerary was chosen by BICYCLING Magazine as one of "15 Trips We Love" in December of 2008. Read all the details here |
Space remaining on 2011 Guided Tours
As we type this there are two places remaining on Vineyards to the Sea, one (possibly two) on Taste of Piedmont, one (possibly two) on Sardegna Coast to Coast to Coast and one on Legendary Climbs. Contact us right away if you'd like to grab them before they're gone. In the next few weeks, many of our competitors cancel undersold itineraries. Their clients scramble to find a tour that matches the dates they've already set aside for their vacation -- so don't wait!
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Pro cycling humor
With all the doping and team management vs UCI infighting going on in the professional ranks of our sport, it's easy to become cynical but here's a way to laugh a bit at the goings-on. Check out Velocity's Toto comic strip. We don't know who creates this strip but it's quite often a funny and satirical take on the follies of pro cycling and its personalities.
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Recipe:
Biba Caggiano was (after Nonna Lea, her beloved grandmother) Heather's early inspiration as an Italian cook after Heather rescued a dog-eared copy of Biba's Northern Italian Cooking from her Mom's garage sale items. Here's a pasta recipe perfect for upcoming spring holiday dinners.
Pasta con Prosciutto e Asparagi
1.5 lb small fresh asparagus
.25 C butter
.5 lb prosciutto crudo (substitute cooked ham if you must)
2 medium onions, thinly sliced
1 C heavy cream
1 lb dry pasta (penne or ziti works well)
.75 C freshly grated Parmigiano-Reggiano cheese
salt and pepper to taste
While pasta water is heating, wash asparagus and remove tips. Save stalks for another dish. Boil water in medium saucepan, add asparagus tips, boil 1 minute or until tender but firm. Drain asparagus. Melt butter in large skillet. When butter foams, add onions, cook over medium heat until pale yellow, then add asparagus and prosciutto. Cook 1-2 minutes, then stir in cream. Simmer 2 minutes or until cream thickens, then season with salt and pepper. Cook pasta al dente, drain and add to sauce in large skillet along with cheese, toss over low heat until pasta is coated. Serves 4-6. |
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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