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Bike tours for foodies + secret local recipes (shared!)


Let’s be honest. Some of us cycle so we can eat. And eat well.

If you’re anything like the BikeTours.com staff, then you probably plan most of your vacations (oh, ok, even your normal days) around meals.

We love to eat. And we love to bike. And, therefore, we know how important it is to find the perfect mix of cycling and cuisine.

Check out some of our favorite tours for foodies, along with some of our local operator’s treasured recipes!

1. Cycling and Cooking in Tuscany


This 6-night guided tour includes leisurely cycling and a luxurious stay at a large family estate with a warm Tuscan atmosphere. Can it get any better? Actually, yes. Most days include a hands-on cooking class or a tasting with a local food artisan.

“Cuisine pairs well with cycling because our cyclists ride hard and want to eat hard, very much enjoying the local food,” said Giuliana Mulas, from local operator Cicloposse.

“We introduce our food culture where simple and fresh ingredients are very important,” she said. “There’s a focus on healthy food, good energy, and proper nutrition for sporty people.”

Foodie features:
    • Three included cooking classes
    • Lunch and wine tasting at Montalcino Winery
    • Dinner and cooking lesson about pici – the hand-rolled pasta of this region
    • Famous white truffles in San Giovanni d’Asso
    • In Pienza, try pecorino, a delicious pungent cheese made using only sheep milk
Can’t-miss food + recipe from the region

Malfatti alla Toscana – “Gnudi” comes from the Italian nudo (naked) and the Tuscan ialect Malfatti. These naked green spheres might not look very inviting – they are in fact missing their exterior pasta covering. The famous ricotta and spinach ravioli served throughout the country are in this recipe left alone without their dress. The effect is amazing – soft, creamy, and tasty. The best part, the filling, is all you’ll get in this famous Tuscan specialty.

2. A Taste of Italy: Emilia Romagna


This 6-night self-guided tour features what this region does best: pasta! You’ll pedal through Italy’s premier pasta region, with every meal featuring extraordinary local dishes made according to tradition.

Food in Emilia-Romagna is a religion,” said Stefania Casadei, a local tour operator and BikeTours.com partner CycleEurope. “Extraordinary local dishes made according to tradition, behind-the-scenes visits, and easy cycling will make your day rides memorable.”

Foodie features:
  • Balsamic vinegar factory
  • Parma famous cured ham
  • Parmesan cheese
  • Bologna and mortadella
  • Gelato museum and tasting
Can’t-miss food + recipe

Ragú Pasta Sauce – “Here in Italy, Ragú is what we call “bolognese” – obviously from Bologna,” Stefania explains. “Ragú is comfort food, Italian style, for the Malpezzi Price family. Simple ingredients combine to form a delicious sauce for your favorite pasta. The meat sauce is a Bolognese style meat sauce, preferably made with ground beef or a mixture of ground beef and pork, tomato sauce or paste and an initial base of finely chopped onion, carrots, and celery. The only spices that my family ever used for this sauce were salt, pepper, and at times basil.”

3. Wine and Bike in Hungary’s Balaton Uplands


Besides its beautiful and scenic cycling routes, this tour also features traditional Hungarian meals like goulash and homemade strudel. And don’t forget one of the highlights of this tour: the local wines!

Foodie features:
  • Traditional Hungarian meals
  • Lunch and wine tasting at family wine cellars
  • Homemade picnics in the natural scenery of the Balaton Uplands
Favorite food + recipe

Hungarian Goulash is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Scandinavia, Southern Europe. This version was shared by our local Hungarian tour operator co-owner, Sophie!

See more foodie tours here >

Tags from the story:

Food and wine, Hungary, Italy

BikeTours.com Staff
8 years ago

Thanks for keeping us on our toes, Robert. It just looked so good with that cheese that we couldn't help ourselves. :)

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