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Giro d'Italia to feature "Legendary Climbs"
Can it get any better than this?
La Corsa Rosa 2012 will feature Passo Giau (as shown above) along with other legendary climbs featured on our tour over the years including the Mortirolo and Stelvio. The Stelvio stage even features a summit finish though we doubt many of the racers will take part in the CycleItalia ritual enjoyment of the grilled sausage panino upon arrival!
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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:
More Monferrato
Our guests (not to mention us!) just can't seem to get enough of this hidden gem of a cycling area. Sure, our HQ hotel is located here but it's a lot more than convenience that keeps us riding here year after year and coming up with more opportunities to share it with you. More Monferrato features the same great rides and itinerary as our self-guided Taste of Piedmont tour. But with the "More" guided package you get total van support and either Larry or Heather on a bike with you every day, not to mention the special enjoyment of dining at some of the best local osterie at both lunch and dinner (lunch prices not included in tour price) during your five-night stay. If you'd rather do it yourself without van support, you can save money and choose your own dates and cycling companions by reserving a self-guided Taste of Piedmont package. Click on the highlighted links for more details.
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What's new?
Don't forget - reserve your place on a CycleItalia guided tour before the end of the year and receive TWO great books about Italian cycling! You'll get both Herbie Sykes' MAGLIA ROSA and Bill and Carol McGann's THE STORY OF THE GIRO D'ITALIA both signed by their authors. Make your reservations now so you don't miss 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 BikesNotBombs, which really needs no explanation.
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Recipe: Pepata di Cozze alla Siciliana (mussel soup)
The toughest part of this recipe is getting fresh, quality seafood. Easy for us in Sicily as we create this newsletter, but if you can find 'em, give this simple recipe a try. Make sure to have plenty of crusty bread to soak up the delicious broth!
1 lb mussels, scrubbed and debearded
1 clove garlic, thickly sliced
1 small ripe tomato, chopped (canned is OK, too)
I handful fresh Italian parsley, chopped
1 T Extra virgin olive oil
Small pinch red pepper flakes
Freshly ground black pepper to taste
In a large pan with a tight-fitting lid, heat the olive oil over a medium flame. Add the garlic and red pepper flakes and sauté briefly, then add the tomato, black pepper, and parsley, stir and heat to bubbling. Cook until the tomatoes start to fall apart, then add the mussels, cover, and raise the heat if necessary. After a minute or two, stir gently, then check and stir every couple of minutes until all (or nearly all) of the mussels are open and a nice broth has formed in the pan. Remove the mussels and pile them up in individual serving dishes or one large dish and set aside; then cook down the remaining broth for a couple of minutes to a desired thickness/flavor. The whole cooking process, from start to finish should take under 15 minutes. Spoon the broth over the mussels and serve with slices of toasted bread and crisp white (preferably Sicilian) wine.
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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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