Cycling holidays in Piedmont

From trails that move through low-lying valleys to towering alpine hills that serve as tracks for the Giro d’Italia and the Tour de France, like Moncenisio or Finestre, Piedmont is a testing ground for those who love long climbs, which can easily rival the more famous…

From trails that move through low-lying valleys to towering alpine hills that serve as tracks for the Giro d’Italia and the Tour de France, like Moncenisio or Finestre, Piedmont is a testing ground for those who love long climbs, which can easily rival the more famous counterparts of Stelvio, Mortirolo or Gavia.

A comprehensive exploration of this region on a road or mtb holiday allows you to nourish both sides of your soul – dividing your time between the mountainous military routes, complete with challenging and technical single tracks, and trails which wind through the hills of Montferrat and inside the alpine parks, surrounded by unspoilt nature. In fact, when you’ve finished with the mountains, this region gradually gives way to flat plains, though not immediately.

Piedmont offers more than that, though; it’s also known and appreciated around the world for its wine, forming part of the Langhe-Roero and Montferrat viticultural areas. These have received worldwide designation from UNESCO, along with the Sacri Monti of Piedmont and Lombardy and the Residenze Reali of Turin and Piedmont.

Food

Bagna cauda

A warm container is placed in the centre of the table, and the dish is eaten by dipping raw vegetables into it. A rustic dish, typically enjoyed in autumn.

Brasato al barolo

Brasato al barolo is a typical recipe in Piedmontese cuisine, consisting of meat cooked in barolo wine for many hours. This softens the meat; in the process, it also absorbs the flavours contained in the pan, including herbs, vegetables and, of course, the wine itself.

Vitello tonnato

This traditional recipe calls for thighs or round steaks, which are covered in vinegar and water, as well as onions, cloves and herbs, and left to marinate for at least 12 hours. Vitello tonnato is served cold, after the meat is sliced and sprinkled with the cooking liquid and capers.

Gianduiotti

Small chocolates shaped like capsized ships and made from gianduia. Recognisable by the gold or silver wrapping in which they are usually found.