Join us for our 14th season of "pedala forte, mangia bene!"
Can it get any better than this? |
Special CycleItalia retro wool jerseys!
These 100% merino wool jerseys are just the thing for cool fall cycling or to sport on your next old bike rally. Made for us, not in Italy but in New Zealand. After all, that's where most of the sheep are! The CycleItalia logo is knit right into the fabric, not embroidered on afterwards. Best of all, you can have one too, as the maker creates these for us almost one-at-a-time. He'll send it directly to your home or office and accepts Paypal via this LINK.
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Featured Tour:
Campania's Cilento Coast
Every cyclist's dream is to pedal along a rocky coastline next to an azure sea. Think of Campania's famed Amalfi Coast. The reality is that these roads are generally clogged by the tourist hordes in their rental cars and tour buses. After much research however, we were delighted to discover a different corner of Campania with all the rugged beauty but none of the crowds and tourist traps found on the Sorrentine Peninsula. The Cilento is protected as a National Park with the lowest population density in Campania. Its traditional cuisine, hillcrest vistas, and quaint seaside villages are sure to make your dreams come true.
May 17 - Overnight flight to Rome's Da Vinci airport.
May 18 - A Benvenuto in Italia! After a short shuttle to our Rome HQ, assemble and fine tune your bike (or be fitted for one of ours) before our orientation meeting and welcome dinner featuring traditional Roman cuisine.
May 19 - Enjoy lunch in an olive grove after our van transfer, then pedal among the olive-lined hills on our way to Paestum, an ancient Greek colony boasting three of the world's best preserved temples. Descend towards the sea and check into our night's lodging in a restored flour mill just outside the ancient city walls. Enjoy a group dinner of regional specialties such as Paestum artichokes and fresh buffalo mozzarella after gazing at the temples in the twilight.
May 20 - After a buffet breakfast, wind up into the hills, rewarding your effort with expansive sea-views and charming hilltop villages. A twisting descent to the seashore leads to our first stretch of scenic coastline riding. A final inland climb followed by a quick descent through olive groves leads to an expertly restored farmhouse with a refreshing pool, calming sea views, and hearty country cooking featuring the farm's own olive oil. Click HERE for the rest of the itinerary.
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What's new?
Larry recently attended the annual Interbike Expo, visiting with our friends and official suppliers. Our BLOG has posts on who he met while there and will soon have posts about our move to Italy for the winter. Check it out!
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CycleItalia's philanthropy
We're extremely fortunate to be able to make a living doing what we love. Each year we distribute some of our profits to worthy organizations. You can find them all on our website links page under "CycleItalia Proudly Supports." In this issue we feature Bikes Belong. Not a charity but an advocacy group for cycling in the USA run by our friend Tim Blumenthal. These folks actually affect government policy regarding cycling, so pop over to their site and indicate your support for cycling. |
Recipe: Spaghetti con pomodori freschi
Fresh tomatoes are everywhere this time of year but who wants to slave over the stove? This dish requires no cooking other than boiling the pasta! Since this issue's
featured tour is Campania's Cilento Coast and we're moving to Sicily for the winter we wanted to share this southern Italian recipe again.
Buon appetito!
2 lbs fresh, ripe tomatoes, seeded and diced
4 garlic cloves, chopped 1/2 C extra virgin olive oil
12 fresh basil leaves
1 lb dried pasta
Salt and pepper to taste
Drain tomatoes well, add garlic and oil, set aside while pasta water heats up. This mixture should be the same as you'd use to top grilled slices of bread for bruschetta al pomodoro. Stack basil leaves, roll up tightly, then slice thinly, add to tomato mixture in bowl large enough to hold the cooked pasta. Cook pasta just to al dente, drain and while still hot, add to tomato mixture. Mix well and serve! A Sangiovese, Aglianico or Nero d'Avola red wine pairs well. |
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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