Spring is coming!
 Toughing out a nasty winter? We're not, but you can read more about that HERE. Need some inspiration for those trainer sessions? Think spring, or even better, SUMMER with CycleItalia. Here's the latest: La Primavera didn't get enough interest to run in 2013 but if you're interested in that itinerary but just couldn't make it happen this year, don't fret - we'll try again in 2014 to retrace the storied route of La Classicissima. La Corsa Rosa has just three places remaining so don't wait another minute if you want to see what may be the best of the three grand tours in 2013. Wiggins vs Nibali with Contador rumored to take part as well. See the decisive Tre Cime stage live, in-person while enjoying three nights in Cortina d'Ampezzo, queen of the Dolomites. Legendary Climbs and Vineyards to the Sea are sold-out, while a few places remain on Best of Piedmont. We still have plenty of places available on More Monferrato and Grandi Alpi - but don't wait too long, 2013 is shaping up to be our best season in many years!
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CycleItalia Guided Tours 2013
Grande Ciclismo Series
May 14-21 La Primavera - trace the route and history of Milano-San Remo
May 20-27 La Corsa Rosa - see crucial stages of the Giro live
June 22-28 Grandi Alpi - Val d'Aosta, GS Bernardo, Cervinia and more
June 30-July 11 Salite Leggendarie - the Giro's legendary climbs SOLD-OUT
Classic Road Vacations
May 27-June 1 More Monferrato - Sublime fixed-base cycling in Piedmont
June 2-11 Vineyards to the Sea- Monferrato, Appennines, Cinque Terre
June 10-18 Best of Piedmont - Monferrato, Gavi, Langhe, Barolo
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CycleItalia Self-Guided Tours 2013
We've heard Delta Airlines will bring back their direct New York - Pisa flights soon.
Perfect for enjoying Taste of Tuscany!
Taste of Tuscany May-October
Taste of Piedmont May-October
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Tech Tip:
Wider is better when it comes to tires
We hesitate to declare any matter settled when it comes to cycling equipment, but it seems that finally, the" narrow is better" tire mythology has been put to rest. There's simply no good reason to put up with the harsh ride of 19 or 20 mm tires these days. Even the conservative pros, who used to turn up their noses at any tire (except for Paris-Roubaix specials) marked with a size larger than 22 mm are making the switch. Ironically, the quest for improved aerodynamics forced some of the pros to ride on wider tires, as their wheel suppliers discovered wider rims and the tires that fit them are superior aerodynamically. For most of us it doesn't matter, since we don't regularly ride at 30+ mph where the aero advantage begins to produce real benefits. While they liked the aero benefits, they were also thankful for the much smoother ride, especially important with modern, super-rigid bikes and wheels.
For the rest of us, a smoother ride, combined with less rolling resistance is the benefit. Check here for more proof but also keep in mind when you mount up those fatter tires you can also REDUCE your tire pressure. 100 psi is plenty in a 23 or 25 mm tire as long as you weigh less than say, 200 lbs. If you're a lightweight rider or running tires larger than these, try running 80 psi. Even fat guys like Larry can easily get away with 90 psi, enjoying a smooth ride, reduced rolling resistance AND great traction, especially in bumpy corners,

Now all we need to do is pester Todd at Torelli to import a full 25 or 26 mm version of their wonderful "Open Tubular" (preferably with a classic brown/tan sidewall) tire so Larry can give up his favorite Vittoria Corsa CX tires. They're marked only 23 but unlike the Torelli's they're a full 23 mm wide. Vittoria's Pave CG is a true 25 and Larry loves to ride on those in winter...a Torelli tire in this size would be a wonderful treat! Todd...are you getting the hint?
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Featured Tour:
More Monferrato
We've lost count of the times that guests, after sampling the cycling and gastronomic opportunities at this peaceful wine country hotel (and CycleItalia's HQ) have asked, "Why can't we just stay HERE for the entire time?" Now you can. Spend five wonderful nights at Hotel Ariotto in the Monferrato hills. Relax by the panoramic pool, ride a variety of scenic loops with CycleItalia's unsurpassed support or combine both for a truly relaxing and enchanting sample of the Piemontese lifestyle. All dinners (including local wines) are included in this vacation package, some at the hotel with others at nearby eateries.
May 27 - Overnight flight to Milan.
May 28 - Benvenuto! We'll meet you at the Malpensa airport. After a short transfer, arrive at Ariotto, assemble and fine-tune your bike (or be fitted with one of ours) and take a test ride through rolling countryside. Enjoy piemontese specialties tonight at our festive welcome dinner.
May 29 - Castello San Giorgio gazes down from its perch as you tackle the short but steep climb to a ridge above the Po river. Choose from 35, 60 or 75 mile loops on quiet country roads linking historic villages. Stop for pranzo in Cocconato, the home of Bava wines, then relax at Ariotto's pool debating where to go for dinner. Perhaps an authentic osteria in the tiny town of Terruggia?
Read the rest HERE
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CycleItalia Blog
We replaced the "What's New?" feature on the website with a link to our BLOG. Check here to see what's new, the status of sold-out tours and what we're up to in Sicily during the winter. As always, we post stories and photos from the tours during the summer so make sure your friends and family know about this so they can keep up with you while you're in Italy with us enjoying la dolce vita in bicicletta.
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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 donate some of our profits to worthy charities like Oxfam America. We urge you to join us.
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Recipe:
Scaloppine alla Marsala
We're in Sicily where Marsala is made, so try this recipe using chicken or veal. We like to enjoy this with Nero d'Avola or an Etna Rosso.
1 T extra virgin olive oil
1 medium onion, cut into wedges or 1 C sliced mushrooms (optional)
2 T butter
2 chicken breasts or veal slices (ie scaloppini)
1/4 C flour
3/4 C Marsala wine
Salt and pepper to taste
1 T chopped fresh parsley
If using chicken breasts, place them between two sheets of plastic wrap and pound them until 1/4 inch thick. Otherwise, dust scaloppine with flour and set aside. Heat oil in a frying pan, add onions, mushrooms and saute for 5 minutes until just starting to brown. Remove from pan to plate. Return pan to heat, melting butter. When it foams add the scaloppini and cook 3-4 minutes on each side until golden brown. Salt and pepper each side to taste as they cook. Return onions/mushrooms to pan, then add wine. Stir to coat well, cook over medium heat 5-10 minutes until sauce thickens. If dry Marsala is used, you might want to add a pinch of sugar. Serve topped with parsley.
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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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