A mixed-terrain stage, undulating particularly in its second part. A departure from Camaiore leads the riders across the Pisan plain to Volterra, touching on Pisa, Ponsacco and Lajatico. The group will then enter the surroundings of Siena, with a series of ups and downs of varying degrees of difficulty until the riders reach Colonna di Montarrenti where a circuit of sorts begins. The race will pass through Rosia and, after a short stretch on the ss.223, will climb the hill of La Pineta before passing through Monticiano and reaching the San Galgano plain. Another climb to Chiusdino follows and then a short climb (Frosini) back to Colonna di Montarrenti. The riders pass through Rosia once more to reach a flat finish.
The last few kilometres are virtually flat. There is a slight descent initially, followed by a slight ascent up to the finish. The last bend is situated about 3km from the finish. Arrival on asphalt, 7m wide roadway.
start / finish
Camaiore lies at the heart of Versilia, a charming region with long-established traditions, and has a varied landscape. Only a few other places on earth can boast such a combination of contrasting yet harmonising sceneries: from the heights of the Apuan Alps to the gentle rolling hills, dotted with lovely villages, to the beaches in Lido di Camaiore.
The customs and traditions of the city, such as the sawdust carpets and the oil-lamp procession commemorating the death of Jesus, made it a major tourist destination. Camaiore has a typical chessboard layout, and is surrounded by defensive walls. Major landmarks include the famous Collegiate church and the Benedictine Abbey. The town bursts into life especially in the summertime, offering a wealth of tourist attractions. The Palio takes place in June and in July, with the six town’s districts challenging each other in a set of athletic and entertaining competitions. The town of Camaiore is also known to sports and cycling enthusiasts for the historical “Gran Premio Città di Camaiore”, which was raced from 1949 to 2014, while in recent years it has become a permanent feature of the Tirreno-Adriatico route.
Scarpaccia: A savory pie, traditionally prepared with zucchini, flour, salt, pepper and onion.
Torta di pepe or “co’ pizzi”: A savory rice pie, with the alternative name referring to the lace-like design of the puff-pastry crust. The filling is made with rice, chard, bread, eggs, pepper, parsley and pecorino cheese.
Tordelli: A pasta dish, similar to ravioli, stuffed with ground beef and pork, chard, parmesan, eggs and breadcrumbs. It is served in a rich meat sauce.
Norcineria camaiorese: “Norcineria” refers to artiginal pork products, and in the Camaiore area this food originates from the butchers of the village of Gombitelli. This is a linguistic island that has hosted a Longobard population since the Middle Ages. Typical products are lard, pork mortadella, or “sbriciolona”, and biroldo. The sbriciolona is sweet and delicate tasting, made with shoulder loin, neck and pork belly, to which are added aromas and spices – salt, pepper, fennel seeds, cinnamon and cloves. Biroldo is a blood-based pork sausage, made with parts considered less noble, such as head, lungs, heart, tongue and sometimes intestines.
Originally called Sufficillum, Sovicille is a fortified village located at the foot of the south-eastern part of the Montagnola, about 10 km west of Siena, along the route of the ancient Maremma road which connects the Via Francigena and the Maremma coast.
A castle was the centre point of the historical village of Sovicille. It was later transformed into a stately villa by Baldassarre Peruzzi, a great Renaissance architect in the 16th century. The main square is overlooked by the castle, the fourteenth-century church of San Lorenzo, the town hall and several other stone buildings. The original, ancient wall surrounding the center is still partly visible. The area around the town is rich in small fortified villages, austere Romanesque churches and elegant castles.
Historical findings in the area date back to the Etruscans and Romans, however, it was in the Middle Ages that this land experienced its golden age, as indicated by the richness of Romanesque churches and castles located throughout the territory: and authentic pearls of art such as the abbey of Torri, with its cloister, Ponte della Pia, the churches of Ponte allo Spino, San Giusto a Balli, Pernina, Molli, Rosia and Sovicille. The fortified castles, some of which date back to the Middle Ages, built to defend this strategically decisive territory for Siena, include Radi, Celsa, Palazzo al Piano, Montarrenti, Castiglion che Dio sol Sa, Rosia, Orgia, Capraia and Siena Vecchia. Renaissance villas of note in the region are the seventeenth-century Cetinale, and Celsa, with its beautiful Italian garden, and finally the eighteenth-century villa of Linari.
Geografically Sovicille is blessed with a flourishing alluvial plain, wooded hills populated by a rich Mediterranean fauna and numerous waterways. It also boasts a wealth of commercial activities from artisans to international pharmacological laboratories.
- Crostini con fegatini e acciughe
- Crostini al dragoncello
- Cecina (farinata di ceci)
- Pappardelle al cinghiale o alla lepre
- Pasta e ceci
- La panzanella
- La ribollita
- Bistecca alla griglia con rucola (or with mushrooms)
- Fagiano alle olive nere
- Arista di Cinta Senese al forno
- Fiori di zucca fritti, o farciti con acciughe e mozzarella
- Zucchine ripiene
- Panforte, panpepato, ricciarelli, cavallucci e copate (or torrone senese)