Tuscany Highlights

01.

Tuscany is famous for its hill ranges that traverse cultivated fields and vineyards, and which are bordered by rows of cypress trees;

02.

The climbs that can be tackled in Tuscany are on average about 10 kilometres long and of medium difficulty, especially in the hinterland, that is, in Mugello or in the Apuan Alps;

03.

Several champions were born, in a cycling sense, in Tuscany, such as Vincenzo Nibali and Giovanni Visconti. There are also numerous foreign cyclists who choose Montecatini Terme and the Lucca area as their training ground (such as Mark Cavendish);

04.

The typical dirt roads of Siena province and the hill ranges that extend as far as the eye can see, have been transformed from a simple bike ride with friends into a viral phenomenon, thanks to L'Eroica, the Woodstock of cycling. In the beginning, during the first edition in 1997, there were 92 "thrill seekers";

Tuscany

Tuscany. There’s something magical about this name, something that harks back to the history of the country itself, its language and cultural heritage. Here in Tuscany the landscape constantly varies in all directions: from the white marble of the Apuan Alps in the north, to the Maremma marshes in the south, from the beaches and cliffs of the Tyrrhenian Sea, to the crest of the Apennines in the east, traversing the hill ranges that have made Tuscany renowned for its unique landscape. And everything is immersed in a millenary culture of grapevine cultivation and olive oil production, which are its mainstay.

Its asphalt, dirt or cobblestone roads have always been the cradle of great champions who have striven and lived here.

Interested in this cycling holiday? Share it with your bike friends!

Bike season

JanuaryFebruaryMarchAprilMayJuneJulyAugustSeptemberOctoberNovemberDecember

Bike events

07.10.2018
L’Eroica

It’s an event that evokes cycling in times gone by, which largely takes place along dirt roads in the Sienese Chianti area. You can only take part if riding a vintage bike.
Since the first edition 21 years ago, L’Eroica has transformed a simple bike ride with friends into a viral phenomenon, so much so that today it’s an international brand in a format that’s exported all over the world: England, Spain, California, South Africa, Japan, Limburg, Punta del Este and Italy, with the Nova Eroica and Eroica Montalcino. The feather in its cap, however, is always the same: the beauty of exertion and the sense of achievement.

15.04.2018
GranFondo Firenze De Rosa

From the heart of Florence – Piazza della Signoria – to the Mugello area. Over 3,000 cyclists participate in the GranFondo Firenze De Rosa annually, not only from all over Italy, but from all over Europe.

Ribollita

Ribollita is one of the most popular Florentine soups, which has stale bread as the common denominator with other characteristic local dishes. A particularly tasty winter dish, the soup is prepared by boiling a number of vegetables: potatoes, tomatoes, beans, celery, carrots, onions and black cabbage. It is then served with croutons and a drizzle of extra virgin olive oil; some people also add raw diced onion.

Ciaffagnone

Characteristic Maremma dish, the ciaffagnone is nothing more than a thin and light crepe, made with water rather than milk. It’s truly tasty, but not very easy to find in restaurants. The most characteristic of all is pecorino-based, but there are also sweet versions, made with sugar.

Panforte

An old Sienese Christmas dessert (which you can find all year round). Particularly nutritious, panforte is made with boiled honey, to which candied fruit, flour, spices, whole almonds and hazelnuts are added. It seems there are two versions of this spiced bread, the margherita panforte, in honour of Queen Margherita di Savoia who visited Siena in 1879, and a type of gingerbread panforte, which adds cocoa powder, candied melon and pepper to the classic recipe.

Cecina

Those who have travelled along the Tuscan coast will surely have heard of this characteristic chickpea cake from Versilia, also known as farinata di ceci, made with cold water and chickpea flour. The traditional method of cooking is in a baking pan in a wood oven, which gives it a beautiful golden colour.

Tuscany has, without a doubt, always been one of the most visited Italian regions. Its irresistible charm, which attracts millions of tourists every year from all over the world and from other Italian regions, is also reflected in the long list of places that are protected as UNESCO World Heritage Sites. Florence, Pisa, Siena, Lucca, but also small villages such as Massa Marittima or San Gimignano, are alone worth a trip.

It is a concentration of beauty and unique works of art, evidence of the Etruscan civilization scattered throughout the region.