Why is accommodation not specified?

Our priority is to find the ideal accommodation that suits your needs. We collaborate with several lodging providers that meet our criteria, but please note that availability can be limited, particularly during peak seasons. Furthermore, we can tailor your holiday to align with your preferences and budget , and are committed to finding a more suitable alternative that matches your taste.

How challenging are your tours?

Our tours are categorized into three difficulty levels: leisurely, moderate, and challenging. Although each may include both easier and more demanding days, our rating system reflects the average difficulty level for a typical day. Leisurely tours take place primarily on flat, paved cycling paths, asphalt roads, or easy gravel tracks, and they are suitable for all fitness levels. Moderate tours may include some uphill climbs or technically more demanding terrain, but they are manageable for individuals of average fitness. Challenging tours entail either long distances and numerous climbs or technical terrain, possibly featuring downhill sections requiring proficiency with a mountain bike.

What kind of a bicycle is the best for your tours?

Our tours can be adapted to any bike type, whether road, gravel, or mountain bike . We are in constant communication with you to find the optimal conditions for your cycling holidays in Italy. The most versatile option is a gravel bike , even if you are coming on a road cycling holiday. It does not really affect your road performance while allowing you to take some scenic backroads that can be in a slightly worse state than the main ones. A gravel bike is usually more comfortable as well.

Do you offer bike rentals?

If you are not bringing your own bike and equipment, we can certainly arrange that for you. We have a wide selection of bikes at our disposal and we will choose the ones that best fit your tour. All we need from you is your usual bike size and any other relevant information or preferences so we can make sure you will be comfortable throughout your trip.

I have food restrictions

The availability of food options in Italy depends on the extent of your dietary restrictions . While it is relatively easy to find vegetarian dishes, locating vegan meals can be challenging, particularly in smaller towns and rural areas. Additionally, the traditional lunch stops we make may have limited ability to accommodate special requests beyond their standard menu. We recommend considering this when planning your meals.

Will I have some time to myself?

Absolutely, the choice is yours! We understand that some travelers enjoy group activities while others prefer a more solitary experience. Therefore, we want to offer you the flexibility to personalize your trip to suit your preferences. After all, it is your holiday! As long as you adhere to the designated group timings and locations outlined by your guide, please feel free to customize your itinerary and embark on your own adventure. If you want to have a completely independent holiday , you can always opt for a self-guided tour , which is possible on most of our tours!

What is the best season for cycling in Italy?

The optimal time for our tours varies depending on the specific trip. However, typically late spring (May) and early autumn (September) are ideal. Of course, summer is also an excellent time to travel. Additionally, some of our holidays can be enjoyed in winter too!

What if the weather forecast is bad?

With proper attire, most of our tours can still be enjoyed even in light rain. During the summer months, afternoon thunderstorms are not uncommon, so it’s recommended to start your day early. If inclement weather is forecasted, we will do our best to modify the tour or arrange for shuttle transportation to skip a particular stage.

How much in advance should I book?

To ensure availability, we advise booking your tour as early as possible. Our tours typically pass through highly popular tourist destinations where lodging options are restricted. Many of these desirable locations become fully booked for the summer season well in advance, often filling up by spring.

How does luggage transfer work?

On cycling trips, luggage transfer allows you to ride without carrying heavy bags. Each morning, you leave your luggage at the designated spot—often the hotel reception—and it’s transported to your next overnight stop. Your bags are usually waiting for you when you arrive. Weight limits and pickup times can vary slightly depending on the service provider.

Do you transfer bikes too? How does it work?

Yes, bike transfers are often available when needed—such as before, after, or during your trip. Bikes are typically transported in secure vehicles or trailers designed for bicycles. You may need to notify the provider in advance, and some services require the bike to be clean or partially disassembled. Exact procedures vary depending on location and logistics.

Must-Try Italian Cuisine - Cycling Holidays Italy

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Must-Try Italian Cuisine

Italy is built on recipes, not rules. From risotto to ragù, pizza to pesto — these are the dishes every Italian swears by, and every traveler should try.

Few places in the world take food as seriously — or as joyfully — as Italy.

Here, cuisine isn’t just nourishment. It’s history, geography, identity, and art served on a plate — and if you’re cycling through Italy, it’s the most rewarding way to refuel.

More than just a Pizza and Pasta Place

Italy is often called “la terra del buon cibo” — the land of good food — and for good reason:

Italians spend more than 2 hours a day eating (one of the highest rates in Europe)
Over 5,000 traditional regional products
24 UNESCO-recognized food traditions
400+ known pasta shapes
1,000+ varieties of cheese

Italy boasts with 24 UNESCO-recognized food traditions

Meals are a ritual — eaten slowly, with conversation, wine, and laughter.

Breakfast (colazione) is simple — usually just coffee and a pastry. Lunch (pranzo) and dinner (cena) are the social centerpieces of the day.

There isn’t one “Italian cuisine.”

There are 20 regional cuisines, each shaped by climate, history, and local ingredients. Below you’ll find the list of our absolute favorite ones. Buon appetito!

Must-try Dishes by region:

Dolomites and the Mountains

(Trentino–Alto Adige, Valle d’Aosta, Abruzzo, Molise)

Canederli

In the high valleys of the Dolomites, bread never goes to waste. Canederli are hearty dumplings made from stale bread, milk, eggs, and speck, simmered in broth or butter. This humble Alpine dish dates back to the Middle Ages, when mountain shepherds cooked with whatever they had on hand. Today, it’s comfort food after a long day of hiking or cycling among the peaks.

Arrosticini

Further south in Abruzzo’s Apennines, shepherds created these charcoal-grilled mutton skewers. Eaten hot off the grill and often in dozens, they’re now a symbol of Abruzzo’s rustic cuisine. The best are cooked on long, narrow grills called furnacelle — a design unchanged for generations.

Fonduta Valdostana

In the far north, Valle d’Aosta warms winter nights with this creamy fondue made from Fontina cheese, milk, and egg yolks. Fontina is one of Italy’s oldest cheeses — produced since the 12th century and aged in mountain caves for its nutty sweetness. Served with bread cubes or potatoes, it’s the flavor of Alpine hospitality.

Cavatelli con Sugo di Maiale

A mountain staple from Molise, these small hand-shaped pasta shells are served with a slow-cooked pork ragù that can simmer up to six hours. Once reserved for festivals, it remains a cherished Sunday dish. Molise locals still roll the pasta by pressing their thumbs into each piece of dough — a gesture passed down from grandmother to granddaughter.

Cyclist ascending steep alpine switchback road with stone retaining walls and dry grass.

4 days

Alpine Pass Challenge

4/5 Fitness

from 789 €/person

Lake Garda and Lake Como

(Lombardy, Trentino, Veneto)

Risotto alla Milanese

In the refined cities around the lakes, you’ll find this golden-hued risotto flavored with saffron and butter. According to legend, it was invented by a Milanese glassmaker in 1574 who accidentally dropped saffron into rice during a wedding feast. Its brilliant color and delicate aroma make it one of Italy’s most elegant comfort dishes.

Missoltini grigliati - Secondi di pesce della lombardia

Missoltini del Lago di Como

A true local specialty, these are lake shad fish dried and pressed with salt, then grilled and served with polenta. The method dates back centuries to preserve the catch before refrigeration. Though less famous than pizza or pasta, missoltini embody the resourcefulness and tradition of Northern Italy’s lake communities.

Polenta Taragna

A rustic dish from the mountains around Bergamo and Lake Iseo, this polenta combines cornmeal and buckwheat flour, enriched with butter and melted cheese. Once a staple of peasant life, it’s now a beloved winter comfort food found in mountain lodges and lakeside trattorias.

Mountain biker on dirt path overlooking large blue lake and distant mountains

14 days

Lake Garda to Piran Cycling Tour

2/5 Fitness

from 2.759 €/person

Veneto

(Venice, Verona, Padua)

Sarde in Saor

A classic Venetian antipasto of fried sardines marinated with onions, vinegar, raisins, and pine nuts. It originated in the 14th century when sailors used the sweet-and-sour mixture to preserve fish during long sea voyages. The flavors — tangy, sweet, and savory — reflect Venice’s history as a crossroads between East and West.

Risotto al Nero di Seppia

Venice’s iconic black risotto owes its color to cuttlefish ink, once used by fishermen to avoid wasting any part of the catch. The ink adds a rich umami flavor and dramatic appearance. Locals pair it with a glass of crisp Soave wine and claim it tastes even better on foggy days by the lagoon.

Baccalà Mantecato

Venetians have turned preserved cod into an art form. This whipped cod spread — creamy yet light — is served on polenta or crostini. The fish itself comes from Norway, imported by Venetian traders since the 15th century, a reminder of the Republic’s vast maritime network.

Mountain biker cycling on gravel road through lush green vineyards near Garda/Venice region.

8 days

Lake Garda to Venice Cycling Tour

2/5 Fitness

from 1.599 €/person

Tuscany

(Florence, Siena, Chianti, and the countryside)

Beef steak served with red wine for dinner at a restaurant.

Bistecca alla Fiorentina

Tuscany’s king of meats: a thick-cut T-bone steak from Chianina cattle, grilled over olive wood coals and seasoned only with salt and oil. It must be served rare — anything else is heresy. The dish dates back to Renaissance Florence, where English merchants inspired the name “beef steak.”

Ribollita

The ultimate expression of cucina povera (poor cooking). Made from beans, kale, and stale bread, this thick soup was originally reheated each day — hence “reboiled.” Modern chefs now treat Ribollita as a symbol of Tuscan simplicity and sustainability.

Pici all’Aglione

A lesser-known but beloved pasta from the Val d’Orcia. The thick hand-rolled noodles are tossed with tomato and Aglione — a large, mild garlic grown only in Tuscany. Farmers have cultivated it since Etruscan times, and it’s now a protected local ingredient.

Gravel road through rolling hills with cypress trees, farm buildings, and hazy mountains in Tuscany.

6 days

Tuscany Gravel Cycling Tour

3/5 Fitness

from 995 €/person

Piedmont

(Turin, Alba, Langhe Hills)

Vitello Tonnato

Delicate veal slices draped in a creamy sauce of tuna, anchovies, and capers. Invented in the 18th century, it unites land and sea — a signature of Piedmont’s aristocratic cuisine. It’s still served chilled at summer feasts and wine tastings across the Langhe.

Tajarin al Tartufo

Golden pasta made with dozens of egg yolks and topped with shavings of Alba’s white truffle. Piedmont is the truffle capital of Italy, and during autumn, its markets fill with hunters carrying their prized finds in baskets. The annual Alba Truffle Fair attracts visitors from around the world.

Bagna Cauda

A warm dip of anchovies, garlic, and olive oil, eaten with raw or cooked vegetables. It dates back to the 16th century as a harvest meal for vineyard workers. Today it’s a social ritual — friends gather around the pot, dipping and sipping Barbera wine deep into the night.

White truffles, red wine, and a truffle slicer with a castle in Piedmont, Italy background.

8 days

Gourmet Tour of Piedmont

2/5 Fitness

from 1.275 €/person

Puglia

(Apulia – Bari, Lecce, Alberobello)

Orecchiette con Cime di Rapa

The most iconic Puglian dish — “little ear” pasta tossed with turnip greens, anchovies, and chili flakes. The shape is hand-pressed by local women in Bari’s old town, who make and sell it from their doorsteps. Puglia grows more durum wheat than any other Italian region, giving its pasta its firm, golden texture.

Focaccia Barese

A round, thick focaccia topped with cherry tomatoes, olives, and oregano. Bakers add mashed potatoes to the dough for extra softness — a secret discovered generations ago. It’s eaten any time of day, often with cold beer at sunset by the Adriatic coast.

Burrata

Born in the town of Andria in the 1920s, Burrata was originally made to use leftover mozzarella scraps mixed with cream. The result: Italy’s creamiest cheese, now exported worldwide. When cut open, it spills its rich, buttery center — best enjoyed within 24 hours of being made.

Cyclist riding past trulli stone huts on a sunny road in Puglia, Italy

13 days

Puglia Road Bike Tour

2/5 Fitness

from 2.145 €/person

Sicily and Sardinia

(The Islands of the South)

Arancini

Sicily’s most famous street food — golden, fried rice balls stuffed with ragù, cheese, or peas. Their origin dates to Arab rule in the 10th century, when rice was first cultivated on the island. Palermo and Catania still argue whether the plural is arancine or arancini, but both agree they’re irresistible.

Cannoli

Crispy pastry tubes filled with sweet ricotta cream and candied fruit. Once made by nuns during Carnival, they now represent Sicilian joy and hospitality. Authentic cannoli use sheep ’s-milk ricotta and dough flavored with Marsala wine.

Culurgiones

Artful ravioli stuffed with potato, pecorino, and mint, sealed with a decorative wheat-ear braid called spighitta. Each village has its own pattern. In 2015, Culurgiones d’Ogliastra gained IGP status for preserving this intricate Sardinian craft.

13 days

Puglia Road Bike Tour

2/5 Fitness

from 2.145 €/person

Italian Drinks & Rituals

And where there’s food, there’s always something to drink. Italy’s beverages are as regional and distinctive as its dishes:

Coffee: a morning espresso or afternoon macchiato — short, strong, and best enjoyed standing at the bar.
Aperitivo: the ritual pre-dinner drink — a Spritz in Veneto, a Negroni in Florence, or a glass of Prosecco overlooking the piazza.
Wine:
- Tuscany – bold Chianti and Brunello di Montalcino from the sun-kissed hills.
- Piedmont – elegant Barolo and Barbaresco from the Langhe vineyards.
- Puglia – rich, fruity Primitivo from the heel of Italy’s boot.
- Sicily – vibrant Nero d’Avola from volcanic soils.
Digestivi: to end the meal, a shot of grappa in the north, amaro in the heartland, or limoncello along the Amalfi Coast.

When the sun sets, Italy slows down — it’s Aperitivo time

Food is Italy’s True Language

Cycling in Italy isn’t just about landscapes — it’s about what you taste along the way. Every stop at a market, winery, or trattoria opens a window into local life.

Ride through Italy’s flavors with our epic self-guided cycling tours.

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Must-Try Italian Cuisine

Italy is built on recipes, not rules. From risotto to ragù, pizza to pesto — these are the dishes every Italian swears by, and every traveler should try.

Quick links

More than just a Pizza and Pasta Place

Must-try Dishes by region: