News from CycleItalia

"Quality Guides

Smaller companies like CycleItalia have a limited number of guides, but those guides have decades of experience leading tours around Italy."

We couldn't agree more!

Featured Tour:

Sardegna Coast to Coast

This could be you, read more here

CycleItalia's Official Suppliers

We're often asked how we choose our official suppliers. It's far from a pure business transaction or simple collaboration and more like a true friendship. First, we must like the products, most of the time they're things we'd pay full-price for and in some cases we have paid full-price for them in the past. Next, we must like the people involved as we're not interested in promoting any product, no matter how great or how much we're paid, if we don't admire the folks involved with it. Made-in-Italy goes a long way too and Selle SMP fits all these qualifications and then some!

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 1 in 6 a charity offering education and help to victims of sexual abuse. We're happy to join Greg LeMond in supporting these folks.

Recipe:

Risotto Siracusano

As with most Italian recipes, the quality of the ingredients is more important than the skill of the cook. Larry leaves risotto to the expert, Heather. But you might want to give this a try anyway as even if you wreck it, none of the ingredients is costly.

2 cups chicken broth, simmering
2 T extra virgin olive oil
1/4 cup onion, chipped finely
2/3 cup carnaroli rice
1/3 cup dry white wine
1-2 T. grated orange zest
juice of one orange
1 T butter
1 T chopped basil
grated Parmigiano - Reggiano
salt and white pepper to taste

Heat the oil in a saucepan over medium heat and saute the onion and orange peel until soft and translucent but not brown.

Add the rice and stir for a minute or two until the edges of the rice are translucent.

Pour in the wine and stir until it is more or less evaporated.

Add a ladle full of broth, stir until mostly evaporated, add another ladle and continue until rice is almost cooked.

Add the orange juice as the last bit of liquid.

Add the salt and pepper to taste, then put in the butter and a small handful of parmesan, stir and let rest covered for 5 minutes.

Add the basil, stir again, taste and adjust seasonings, then serve with a bit more cheese as garnish.