La Gazzetta dello CycleItalia

News about "La Dolce Vita in Bicicletta" 

Volume 14                                                         www.cycleitalia.com                                                                     Numero 6  

Think Spring!
sunnydayheather
It's already sort of like spring in Sicily but it's not so far away for you too. Summer will be here before you know it so reserve your 2012 vacation space now.

 CycleItalia Guided Tours 2012

Taste of Tuscany     May 10-17

Campania's Cilento Coast     May 17-25

More Monferrato     May 27-June 2

Vineyards to the Sea     June 3-12

Best of Piedmont     June 11-19

Sardegna Coast to Coast to Coast     June 20-28

Legendary Climbs of the Giro EAST     July 1-12

CycleItalia Self-Guided Tours 2012

California Riviera    Winter

Taste of Tuscany    May-October

Taste of Piedmont    May-October 

 

Blog, blog, blog.

We're still living in Sicily and plan to stay until the cycling tours begin in May. Keep up on what we're doing here via this LINK.

 
Featured Tour:
LEGENDARY CLIMBS
Passo Gavia

We produced our first version of this tour back in 2000. Other than combining the Dolomites and Alto Adige/Valtellina portions to make one ten hotel-night celebration of climbing (and descending!) it's basically unchanged. The current version was  named one of "15 Trips We Love" in Bicycling Magazine's December 2008 issue. Each time we think about trying to add a Legendary Climb we forget about it because there are none we want to remove! We don't believe there's another itinerary out there that beats this one. Shown above is our friend Mike on Passo Gavia - this could be you, read more here

 
What's in your toolbox?
toolboxcase 
 
contents1
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A tech writer for a popular cycling website was recently asked this question. His response revealed his reluctance to let anyone know the exact contents of his box of "magic". There's NO magic! There IS a lot of BS with some mechanics trying to create a mythical aura about themselves, when in reality working on pro-quality bicycles is a skill - nothing more, nothing less. In many cases, including Larry's, the jobs requiring tool boxes like these go to reasonably skilled wrenches who are willing to travel and live out of a suitcase for weeks on end. 
 
Skills improve quickly under these conditions and guys like Ernesto Colnago, Faliero Masi and Antonio Mondonico all got their start this way. These three eventually moved on to frame-building once they tired of the constant travel. Here's a link  to a great story about another real pro mechanic, Pietro Piazzalunga.
 
Above are photos of the contents of Larry's toolbox in Italy. At the top you see the opened box with its fold-out wings. Here are tools used most often and needed quickly, screwdrivers, hex drivers, cable cutters, etc. The next photo shows the well-traveled box itself, the second one Larry's had in his career. As you can see, these are working tools, well-taken care of but not babied or fussed over. Though Larry's not keen on lending any of them, especially without permission, we do keep another bag of tools handy for anyone to use.
 
The next photo shows more frequently used tools, accessed as easily as the upper level, with T-handles, tire levers, cassette lockring tool, etc. There's also a pouch for small stuff. The contents below this level, things rarely needed quickly, are displayed in the next three photos - the first showing hammers, special tools for bottom brackets, tape measure, etc. 
 
Finally there are dropout and derailleur hanger tools and a pedal wrench, followed by various chain tools, wheel dishing tool, digital calipers and a tiny torque wrench set for working on carbon and titanium bits.
 
Since Larry needs to be able to work on bikes with all brands of components, his box is heavier and packed with many more tools than a "pro-tour"  team mechanic's box. With only one brand of components to work on, the pro team guys don't bother with anything not used on their  team's equipment. Larry not only needs tools for all brands but also tools for older components like square-taper BB spindles or chains with simple, push-out connecting pins.
As to brands of tools, he's partial to USAG, made in Italy, along with Craftsman. Specialty tools from Effetto Mariposa, Campagnolo, Mavic, Cobra and Park, including some no-longer-available classics fill out the selection.
 
We'll cover workstands in a future edition.

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 Peopleforbikes whom we support via BikesBelong,the industry group. We urge you to add your name to People for bikes!


Recipe:beangreensoup
Zuppa di Fagioli e Scarole

(White Bean and Escarole Soup)

2 T extra virgin olive oil

1 large clove garlic, finely chopped

pinch red pepper flakes

2-3 oz loose Italian sausage (optional)

1 head escarole, washed and chopped

1 cup cannellini or other white beans

salt and pepper to taste

 

Soak the beans overnight, rinse, then cook in water to cover by about an inch for about an hour until tender. You may add some onion or bay leaf to the pot for flavor. Once the beans are cooked, or if you are using canned beans, proceed to cook the rest of the soup.

In a large pot, heat oil over medium heat and add the optional sausage, breaking it up with a spoon.  Once the sausage turns pink or if you are not using sausage, add the garlic and red pepper flakes and cook for less than a minute, being careful not to brown the garlic. Add the chopped escarole with water still clinging to the leaves and a pinch of salt, stir, cover the pot and cook, stirring occasionally until the leaves are wilted.

Add the beans with their cooking liquid to the pot. If the soup needs a bit more liquid, simply add some water. Bring to a boil, then turn down to simmer for at least 15 minutes. Stir and add salt and pepper to taste. Serve hot, drizzled with olive oil and sprinkled with fresh ground black pepper.

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