Planning a bike tour in Italy, but you’re not quite sure how to get around? On Cyclando you will find a selection of exciting Italian cycling tours from the best tour operators in the sector. To book one all you have to do is click, and you will be ready to leave immediately for your next adventure!

A cycling tour is a slow travel experience

There are many bicycle trails and paths in Italy and it can often be difficult to decide which type of trip you really want. The mountains or the sea? Cities or small towns? Exploring Italy by bike is a unique travel experience that allows you to discover the country’s incredible variety of landscapes and its vast cultural heritage. And it is the perfect way to experience green and slow travel. 

The best way to explore Italy is by bike

The many existing Italian cycle paths and trails have increased in recent years, and they connect different geographical areas and regions, ensuring that cyclists get to see every corner of the country. From north to south you will find that Italy has not only splendid art cities but also ancient villages and unspoiled landscapes, and the best and easiest way to see them is, of course, on a bicycle. 

Many cycle paths start from Milan

So if you are planning a bicycle tour of Italy these are some of the itineraries you must not miss: the St. Moritz – Milan cycle path, tours of Sicily, the Eroica route, the scenic Drava cycle path, the Po Delta and Ferrara, the Via Francigena and Umbria, which is the green heart of Italy. Milan, which is usually regarded a business city, is actually a focal point for cycle paths in the north, and it is in this city that some of the most beautiful itineraries start, connecting it with the Valtellina region, with Lake Como and with the Swiss Alps. A cycling trip in Italy is an experience you will never forget!

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The Chianti Ultra Trail, which runs from 25 to 27 March, is a Chianti Classico endurance test through the vineyards and cellars of one of the world's most famous wines. Many itineraries and events are planned to learn about the colour, taste, and secrets of Chianti Classico, including the first edition of the Chianti Walk Taste, a food and wine walk to get lost in the region's flavours and colours.

The Chianti Ultra Trail is a fascinating endurance race

The fourth edition of the Chianti Ultra Trail, one of Italy's most fascinating endurance races, winds through vineyards and along dirt roads. Ultra Wine also returns with the trail, with a calendar of events in collaboration with Casa Chianti Classico: a programme of visits with tastings in historic cellars, sensorial and museum itineraries, introductions to the art of the sommelier and outdoor buffet dinners - all by reservation to ensure maximum safety.

A variety of Chianti Classico routes to choose from

In collaboration with Casa Chianti Classico, a series of events will accompany the racing weekend, including a stroll through the cellars that make this wine one of the most famous and best loved around the world. From Friday 25 March there will be a variety of routes to choose from, including wineries, castles, and museums; each one the perfect way to immerse yourself in this delightful region.

The first food and wine walk is a highlight

The Chianti Walk Taste, the first food and wine walk between Pievi and Castelli, organised by the Pro loco of Gaiole in Chianti and Chianti Live Sports, is one of the edition's highlights. Scheduled at 11 a.m. on Sunday 27 March, three tasting stops are included along the 8-kilometre route The first stop is at Meleto Castle, the second at the Verdimonti farm, and the third when you arrive in Gaiole in Chianti.

A blindfolded wine tasting and a sommelier course

Participants will walk through the interactive rooms at the Casa Chianti Classico with a "blindfolded" glass of wine in hand, intent on recognising its main characteristics and appreciating its colours, aromas, and taste. In addition to the tour, you can attend the Become a Sommelier in 30 Minutes seminar in the Friars' former refectory, led by an expert sommelier.

A tasting path and a guided cellar tour

The historic Dievole company has two proposals for the Chianti Ultra Trail. The first is a technical tasting path, an intense sensory experience of discovering four E.V.Os and DOP wines. The second is a guided tour of the wine cellar, the barrel cellar, and the ancient cellar, concluding in the elegant Wine Club with a tasting of the best Tuscan wines.

An elegant buffet dinner

The buffet dinner will be in the cloister of the historic building, accompanied by the greatest Chianti Classico wines. This is a unique opportunity to relax in the evocative atmosphere of an ancient Franciscan monastery, now the seat of the Consorzio Casa Chianti Classico and home to the sensory museum.

The Langhe and Roero Road is a romantic mosaic of infinite landscapes, vineyards and charming small towns.  Impossible to embrace them in a single glance: it is better to discover them one at a time, following roads and paths that allow you, little by little, to reconstruct an entire universe.

A true journey of discovery 

This romantic trail introduces visitors to a landscape that is both unique and multifaceted through aspects that, by tradition or suggestion, are able to evoke its overall spirit. From hilltops or in the shade of ancient towers, visitors will find ideas and suggestions that beckon them to continue on their journey of discovery.

Eleven observation points

Along the trail there are eleven places of rest and observation: panoramic points that invite visitors to take time for themselves, to sit down and read a book or to relax and chat with friends. 

A land of wines, truffles and hazelnuts 

From stage to stage, as you discover some of the most fascinating panoramas in the world, coming into contact with the jewels of this land: its luxuriant wine production, its truffles and its hazelnuts. You will also discover its centuries-old traditions, the little gems of rural architecture to be found in its villages and on its hillsides, the castles and towers from the feudal era and the sumptuous residences that peek out from parks and woodlands.

Over one hundred kilometres of roads and paths

The Romantic Road of Langhe and Roero is a physical and emotional journey. Over one hundred kilometres of roads and paths set in a landscape of irresistible charm, and through places packed with infinite emotions as you explore this welcoming region and delight in its beauty.

The traditional foods and wines of the Abruzzo personify the grandeur of this region’s medieval and courtly cuisine.  One example is the Panarda of L'Aquila, a sumptuous banquet with more than twenty courses and lasting several hours. And the diners are not allowed to refuse one single course, making this a true endurance test!

Pasta cut on taut strings 

Among the first courses of Abruzzi tradition the Maccheroni alla Chitarra hold the place of honour. This pasta owes its name to the loom used to spin, and the dough is cut on a form which has taut strings like those of a musical instrument. The sauce is usually a ragout of lamb and pork. Slightly different is the preparation of the Maccaruni alla Mulinara for which the sauce contains wine and is made of pork, beef and lamb.

The Abruzzo is famous for its saffron

Then there is the Pecurara which has a rich condiment made of ricotta cheese, mushrooms, zucchini, eggplants and tomatoes. Fregnacce are giant ravioli stuffed with minced meat and sausages, then smothered in sauce and baked. Another typical type of pasta are the Cannarozzetti, often served with ricotta cheese and saffron. And talking of saffron, it is worth remembering that the Abruzzo is renowned for its production of this precious spice which is is used in every kind of recipe. 

Sulmona produces red garlic  

Other traditional sauces come with bacon, sautéed meat and pecorino cheese, with cream and peppers, with peeled tomatoes and snails, the Cacio e uova (cheese and eggs) sauce and the Diavola Abruzzese which is used not only for pasta but also for entrées and is made of red Sulmona garlic, hot peppers and sweet yellow and red bell peppers. Other very tasty and typical pastas, which come in large shapes and are highly recommended, are Papicci, Piringhilli, and Tacconelli.

A wide variety of soups

The variety of soups is amazing. The ingredients of the Virtù are a multiple of seven - the sum of the cardinal and theological virtues: seven types of pulses, pasta and meat! The beloved lentil soups are also excellent, from the Cicerchiata to the Sfarrata, a soup of thistles in broth and the Fracchiata, a sort of polenta seasoned with chilli and sardines. White meat broths are an offspring of peasant traditions and are served with Cordone, an original preparation made from artichoke leaves.

Rabbit is a specialty of Chieti 

White meat is used a lot in the hinterland: turkey is prepared with chestnuts or in gelatine Alla Canzanese; chicken is often served with a sauce, cooked all'Abruzzese with peppers or olives, and also with saffron, white wine and cream. Rabbit is cooked Chieti style baked with ham and butter, or filleted in a crust, with veal and pork meat, peppers and potatoes.

Fish fresh from the Adriatic Sea

There is a remarkable choice of fish, with the Adriatic Sea providing a bountiful selection. We can recommend monkfish Alla Cacciatora, mussels with saffron, and cuttlefish Alla Giuliese. Scapece Chietina is mixed fish fried, dressed with vinegar and sprinkled with saffron. Baccalà all'Aquilana is prepared with breadcrumbs, vinegar and Sulmona’s famous garlic.

Black and white truffles 

The region has wonderful raw materials and typical products of great culinary interest like the white thistle, the Fucino carrot, the black lentil and the red garlic of Sulmona. It also produces saffron and truffles, especially the black truffles from L'Aquila and Teramo and the white truffle of Vasto. Among the cured meats we find Ventricina which is a spicy cream spread made from pork cheek and shoulder, Aquila’s salami which is stuffed with lemon and orange peel, and Torano sausage which is intense and seasoned.

Sulmona’s famous sugared almonds 

Among the desserts, don’t miss the Parrozzo di Pescara, another name invented by D'Annunzio, the Cicerchiata, fried dough pearls with candied fruit and honey,  Calgiunitti filled with chickpeas, jam and pine nuts and Sulmona’s delicious sugared almonds. 

Centerbe is a bitter with medieval origins 

To wash all this down there is the famous Montepulciano d'Abruzzo (look out for the recent DOCG Colline Teramane) or the Trebbiano d'Abruzzo if you are eating fish. Centerbe is a bitter of medieval origin distilled by the monks of the Abbey of San Clemente in Casauria and is famous all over Italy.

Two old rural stazzo homesteads have been renovated for the Gallicantu Retreat in the Gallura region of Sardinia.

Standing on more than three hectares of Mediterranean scrub, the five rooms and two suites in the old buildings are a short walk from the village of Luogosanto, in the heart of the Gallura. Abandoned for almost half a century, the old 1930s properties belong to Marco Maria Berio and Raffaella Manca who followed every step of the renovations, selecting the materials and designing the furnishings.

Two suites overlooking the almond grove

The term stazzo derives from the Latin statio (station, resting place) and indicates both the farm and the buildings inhabited by the owners or sharecroppers. These two old stazzi have been restored with traditional materials and the main house has five bedrooms, each one different from the next, a living room with a fireplace for cooler evenings, a wellness area with a sauna, a Turkish bath and a small relaxation area. A little further on the Igna and Mendula Suites overlook the almond grove, and each area is designed using natural elements such as iron, stone and ceramics of modern Sardinian craftsmanship.

A swimming pool caved out of rock

The old stable now houses the Gallicantu's kitchen. Breakfast and dinner, only for the Retreat’s guests, are served on a terrace from which you can see the villages of Alta Gallura and Corsica. At the center of the estate is the swimming pool carved out of rock, a relaxing corner where you can forget the pace of the city and relax in the shade cast by ancient trees. Not to be missed is the Grotta, a spectacular wine cellar in which to enjoy cold cuts, hams and cheeses from the nearby stazzi and small local producers.

Olive oil and honey from the estate

The estate is surrounded by hundreds of olive trees, which produce the oil used in the kitchen, as well as almond trees, citrus and cherry trees. More than two hundred myrtle plants produce a delicious liqueur while ten families of bees produce honey for guests to enjoy. 

The massive ancient Fort Bard fortress in the Vale d’Aosta has remained almost entirely intact since its construction, and is one of the best examples of an early 19th-century blockading fortress. The stronghold consists of three main buildings, across three different levels: from the lowest, the Opera Ferdinando, to the mid-tier, the Opera Vittorio, and finally to the highest, the Opera Carlo Alberto for a total of 283 rooms.

Rooms for workshops and temporary exhibitions

The Opera Ferdinando is in the shape of a pincer and consists of two buildings, the Opera Ferdinando Inferiore and the Opera Ferdinando Superiore within which the Museum of Fortifications and Borders is to be found. The Opera Mortai, located behind it, and the adjoining Polveriera host rooms intended for educational workshops that are also used for temporary exhibitions. About halfway up the fortress stands the Opera Vittorio, which hosts the Alpi dei Ragazzi, a walking route entirely dedicated to the youngest mountaineers.

The Museum of the Alps and the Vallée Culture facility

At the height of the cliff, the most imposing of the three defensive works is a massive wall on which all the buildings rest and which encloses the Opera di Gola, with its courtyard, located to defend the south side, and the Opera Carlo Alberto with the large Piazza d'Armi quadrangular courtyard surrounded by a large portico. The first floor houses the Museum of the Alps. On the ground floor, along the walkway overlooking the large Piazza d'Armi, there are spaces to accommodate more temporary exhibitions and the Vallée Culture facility

Marvel shot some scenes of The Avengers: 

in the fortress

Inside the Carlo Alberto Opera there is also the prison with 24 detention cells across four sections. The narrow cells where the prisoners were held are very small, no more than1.3x2 metres, and in the 19th century they held dozens of prisoners. Later they were transformed into food stores for the fortress and now they are part of a multimedia path dedicated to the history of the fortress. In 2014 the fortress was chosen by Marvel to shoot some scenes for The Avengers: Age of Ultron movie.

The debris of an ancient glacier

There is also an open-air walking route, accessible for free to the public. The landscaped path illustrates the context and the characteristics of the site and its immediate surroundings. Through a series of viewfinders visitors can focus on the surrounding environment: the main valley shaped by the Balteo glacier, the Champorcher Valley, the Corma di Machaby with its smooth wall, the path of the Dora Baltea, the waterfalls and side tributaries, and on the huge stone debris which was once a glacier.  

A nature trail illustrating the area’s flora and fauna

The nature trail is centred on the area’s geological peculiarities as well as on its flora and fauna, with particular attention given to the many botanical species (oaks, mixed broad-leaved woods, minor species such as ferns, ivy and rock plants) and

Let Wild Run Free, the solo exhibit by Swiss-Californian artist Allison Zurfluh, opening on Mazzorbo island on 19 March 2022, interprets the environment, inhabitants and local life of the Northern Venice Lagoon.

The works on display relate to the conservation and sustainability of the Lagoon, and to the artist’s relationship with this vast marshland, a fascinating ecosystem all to often overlooked by visitors who come to explore Venice and its outlying islands. 

Allison Zurfluh 

Conserving the local culture 

Through her work –the exhibit includes oil paintings and watercolours as well as works with salt and natural fibre paper - Allison champions the protection of one of the world’s most beguiling wetlands, encouraging appreciation for ancestral fishing methods, local culture, and a sustainable lifestyle. 

"We have forgotten the quiet freedom of untamed space. Every land has its pockets of wild, let us leave them there for the birds and for the person who wants to nurture a deep need for connection to the earth,” she says. “I am honoured to present this exhibit at Venissa, whose commitment to both cultural and ecological sustainability continues to inspire.”

Still time by Allison Zurfluh

The exhibit is on the Venissa wine estate 

Let Wild Run Free will run through the summer in the striking spaces of the Osteria Contemporanea of Venissa, on Mazzorbo Island.

“We are bound with Allison by friendship and our shared love of the lagoon which is a unique ecosystem. Her work shines with passion for this territory, a passion that always united us and that makes us happy to host her at Venissa,” says Matteo Bisol, owner of Venissa.

Mazzorbo is Burano’s neighbouring island

The peaceful little island of Mazzorbo, in one of the most untouched parts of the Venetian lagoon, is a short walk across a wooden bridge from Burano, which is famous for its brightly-coloured fishermen’s houses. Burano is one of the most popular daytrips from Venice and is linked to the city with regular vaporetto waterbus services. 

A resort with a Michelin restaurant

The Venissa estate is a project of agricultural rejuvenation and sustainable hospitality in a walled vineyard which is the backdrop for the five rooms of the Wine Resort, the Osteria Contemporanea and the Michelin-Starred Restaurant Venissa. Here the ingredients of native Venice – seafood, herbs, and vegetables – become gastronomic experiences of cucina ambientale combining taste of place and environmental practices.