9-daagse internationale groepsreis Italië - Sawadee
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Internationale groepsreis Cycling the Wine Trails of Umbria

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Internationale groepsreis Cycling the Wine Trails of Umbria

Enjoy totally unspoilt cycling through Italian countryside

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Internationale groepsreis Cycling the Wine Trails of Umbria

Enjoy totally unspoilt cycling through Italian countryside

Highlight

  • All breakfasts and 6 dinners included. Umbria represents Italian home cooking at its best and the region's cuisine reflects its landlocked location. The distinctive taste of the region's olive oil and black and white truffles flavour many of the dishes. The origins of many of the dishes derive from thrift, for example, bruschetta comes from toasting stale bread, covering it with olive oil and rubbing it with garlic. Similarly, crostini are thin slices of toast with a smear of pate, usually made from chicken liver, anchovies and capers. Cooked and cured meats also have a fantastic reputation in the region. You will get to try many of these famous and delicious antipasti, which will then be followed by a 'primo' (a first course). In Umbria this is usually a pasta dish oozing with flavour. Wild asaparagus is popular in the spring and truffles feature more strongly in autumn. Secondi (second course) will then follow, the Umbrian preference is for grilled meats. Rapidly grilled spatchcocked rabbit and guinea fowl remain favourites. Desserts do not feature strongly on the Umbrian menu, cheese is often the post dinner preference and you will find the option to dip them in oil or honey. Meal times are usually later throughout the day (08:00-10:00 for breakfast; 13:30-15:30 for lunch; 20:00-22:00 for dinner). Wine also has a strong history in this region. It has been produced in Umbria since Etruscan times, when vines were first planted. Possibly the most unusual wine of the region is the Vernaccia di Cannara, a desert wine which is unlike any other as it is red.

Activities

  • Self-Guided Cycling
  • Cycling
  • Ride Plus

    • Highlight

    • All breakfasts and 6 dinners included.Umbria represents Italian home cooking at its best and the region's cuisine reflects its landlocked location. The distinctive taste of the region's olive oil and black and white truffles flavour many of the dishes. The origins of many of the dishes derive from thrift, for example, bruschetta comes from toasting stale bread, covering it with olive oil and rubbing it with garlic. Similarly, crostini are thin slices of toast with a smear of pate, usually made from chicken liver, anchovies and capers. Cooked and cured meats also have a fantastic reputation in the region. You will get to try many of these famous and delicious antipasti, which will then be followed by a 'primo' (a first course). In Umbria this is usually a pasta dish oozing with flavour. Wild asaparagus is popular in the spring and truffles feature more strongly in autumn. Secondi (second course) will then follow, the Umbrian preference is for grilled meats. Rapidly grilled spatchcocked rabbit and guinea fowl remain favourites. Desserts do not feature strongly on the Umbrian menu, cheese is often the post dinner preference and you will find the option to dip them in oil or honey.Meal times are usually later throughout the day (08:00-10:00 for breakfast; 13:30-15:30 for lunch; 20:00-22:00 for dinner).Wine also has a strong history in this region. It has been produced in Umbria since Etruscan times, when vines were first planted. Possibly the most unusual wine of the region is the Vernaccia di Cannara, a desert wine which is unlike any other as it is red.
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Route 9 daagse Groepsrondreis Cycling the Wine Trails of Umbria

The sun-drenched Umbrian countryside is an enchanting place to blend cycling with food, wine and cultural highlights. The riding is idyllic through olive groves, sunflower fields, vineyards and apricot orchards. There is plenty of time to absorb the timeless atmosphere of the hilltop villages and hamlets and uncover the cultural highlights of Spello, Montefalco and Assisi. Each evening you can unwind in our specially selected hotels and enjoy the wonderful food and wine of the region.

  1. Dag 1 - Arrive at Spello
  2. Dag 2 - Spello to Spoleto
  3. Dag 3 - At Spoleto
  4. Dag 4 - Spoleto to Marcellano
  5. Dag 5 - At Marcellano
  6. Dag 6 - Marcellano to Torgiano
  7. Dag 7 - At Torgiano
  8. Dag 8 - Torgiano to Spello
  9. Dag 9 - Leave Spello
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Waarom deze reis?

  • All breakfasts and 6 dinners included. Umbria represents Italian home cooking at its best and the region's cuisine reflects its landlocked location. The distinctive taste of the region's olive oil and black and white truffles flavour many of the dishes. The origins of many of the dishes derive from thrift, for example, bruschetta comes from toasting stale bread, covering it with olive oil and rubbing it with garlic. Similarly, crostini are thin slices of toast with a smear of pate, usually made from chicken liver, anchovies and capers. Cooked and cured meats also have a fantastic reputation in the region. You will get to try many of these famous and delicious antipasti, which will then be followed by a 'primo' (a first course). In Umbria this is usually a pasta dish oozing with flavour. Wild asaparagus is popular in the spring and truffles feature more strongly in autumn. Secondi (second course) will then follow, the Umbrian preference is for grilled meats. Rapidly grilled spatchcocked rabbit and guinea fowl remain favourites. Desserts do not feature strongly on the Umbrian menu, cheese is often the post dinner preference and you will find the option to dip them in oil or honey. Meal times are usually later throughout the day (08:00-10:00 for breakfast; 13:30-15:30 for lunch; 20:00-22:00 for dinner). Wine also has a strong history in this region. It has been produced in Umbria since Etruscan times, when vines were first planted. Possibly the most unusual wine of the region is the Vernaccia di Cannara, a desert wine which is unlike any other as it is red.
  • Self-Guided Cycling
  • Cycling
  • Ride Plus
  • All breakfasts and 6 dinners included.Umbria represents Italian home cooking at its best and the region's cuisine reflects its landlocked location. The distinctive taste of the region's olive oil and black and white truffles flavour many of the dishes. The origins of many of the dishes derive from thrift, for example, bruschetta comes from toasting stale bread, covering it with olive oil and rubbing it with garlic. Similarly, crostini are thin slices of toast with a smear of pate, usually made from chicken liver, anchovies and capers. Cooked and cured meats also have a fantastic reputation in the region. You will get to try many of these famous and delicious antipasti, which will then be followed by a 'primo' (a first course). In Umbria this is usually a pasta dish oozing with flavour. Wild asaparagus is popular in the spring and truffles feature more strongly in autumn. Secondi (second course) will then follow, the Umbrian preference is for grilled meats. Rapidly grilled spatchcocked rabbit and guinea fowl remain favourites. Desserts do not feature strongly on the Umbrian menu, cheese is often the post dinner preference and you will find the option to dip them in oil or honey.Meal times are usually later throughout the day (08:00-10:00 for breakfast; 13:30-15:30 for lunch; 20:00-22:00 for dinner).Wine also has a strong history in this region. It has been produced in Umbria since Etruscan times, when vines were first planted. Possibly the most unusual wine of the region is the Vernaccia di Cannara, a desert wine which is unlike any other as it is red.

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Alle Rondreizen Italië
Alle Groepsrondreizen Italië
Alle Wandelvakanties Italië
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