A stage divided into two parts. The first undulates almost all the way down to the coast with a slight ascent to the first passage to the finish line. The second consists of a challenging final circuit of Cippo di Carpegna, to be repeated twice. The circuit features a climb of 6km with gradients of up to 14% and a subsequent technical descent to the finish line for a second lap.
The last 3 kilometers are half downhill at speed and half uphill. The final kilometer follows a gradient of about 3% with a short flat section in the last 400m. Arrival on asphalt, 7m wide.
start / finish
The High Marche are a treasure trove of magical places. A land crowned by the Apennines where to discover poetic mountains, enchanted woods, waterfalls and streams with crystal clear waters, breathtaking views. The High Marche offer the most authentic nature experience. Walking along the paths or cycling along the High Marche Apennine Cycle (CAAM), you’ll cross ancient villages where you can taste local delicacies while enjoying magnificent views. Apecchio and its splendid hamlet Serravalle di Carda, gateway between Le Marche and Umbria, lies on the Mount Nerone in an area of incredible beauty, surrounded by woods, meadows and water. Walking the many paths crossing the area, offers to those who love nature and outdoor sports unique landscape views. Meeting point for many civilizations, the Umbrian, Etruscan, Roman and Celtic have left their mark on the area, as well as the Ubaldini family who ruled this land from the XVth century up to the year 1752, leaving to us one of the art landmarks of the High Marche, the majestic Palazzo Ubaldini.
Apecchio, a generous land which offers excellent raw ingredients and through tradition and experimentation turnes them into a truly unique range of specialties. The food and wine of the High Marche is the result of ancient traditions. Equally important is now the so called Halogastronomy that has developed in more recent times thanks to the passion and professionalism of local breweries and chefs.
Apecchio boasts three De.C.O. specialties: Salmì del Prete, Bostrengo and Coratella d’Agnello, which originated in Serravalle di Carda a pictoresque hamlet perched on the Mount Nerone.
Salmì del Prete is a traditional Apecchiese dish based on game, which was brought back into fashion forty years ago by skilled local cooks, and, since then, has been in the menu of homes and restaurants.
Bostrengo is a traditional cake from Le Marche, but the Apecchiese version of it is one of the best. Originally a “poor” cake, also called “cupboard” because every long lasting left over ingredient was added in to make it. The recipe of the Bostrengo of Apecchio remains to these days unchanged, as it has been handed down over for centuries. Housewives used the Bostrengo cake to supplement the poor family diet and also prepared it on special occasions, using whatever they had at home. Today Bostrengo is a delicious cake also popular among sportsmen and as a cyclist’s snack.
Coratella di Agnello is now as famous as the small hamlet of Serravalle di Carda, pearched on the Nerone mount, where it was born. Serravalle di Carda attracts many lovers of good food and unspoiled nature and, particularly in summer, is the ideal starting point for trekking, horseback riding and mountain biking thanks to its important path-network. In winter, in addition to skiing, Serravalle is a starting point for exciting walks with snowshoes.
The High Marche are a true gastronomic excellence, thanks to the popular dishes made with truffles or mushrooms, the crescia cooked on the grill, penciarelle, ottofile corn polenta, the typical bread, the sour cherries, the traditional meats and the traditional desserts.
Wines and beverage
The High Marche are traditionally a land of food and wine excellence. Craft beers along with high quality wines have now become one of the main attractions of the area for tourists searching for locally produced delicacies.
Apecchio is synonymous with craft beers and home to the National Association of Beer Cities. It is also the capital of halogastronomy which combines traditional cuisine, the intense flavor of locally sourced truffles and excellent beers. The hidden and main ingredient of the high quality beers produced in Apecchio is the pure water that flows directly from the neaby Nerone Mount pared with the climate of the valley, ideal for the production of quality barley. These characteristics have given impulse to the estabilishment of several high-quality craft breweries, combining these elements into their production to achieve excellence. And this is how the Apecchio Città della Birra project was born, a project that consecrated the small town located in the northen part of Le Marche region as the National Capital of Craft Beers and is ow reflected in the vibrant athmosphere of the town. A real beer culture has developed that welcomes with passion and competence the many beer-tourists as well as the visitors looking for an authentic local delicacies.
The Apecchies have invented the new word, halogastronomy to define the widening of the boundaries of the “beer-universe”. For some years now local restaurants have embarked on the special mission of combining their craft beers with locally sourced ingredients such as truffles, game, mushrooms or even desserts, first of all the traditional Bostrengo, contributing to the local and international evolution of taste.
Carpegna is located at the foot of the homonymous mountain mass that represents the watershed between the valleys of Conca, Foglia and Marecchia, in the heart of the historic region of Montefeltro.
Immersed in the beautiful natural scenery of the Sasso Simone and Simoncello Interregional Park, which takes its name from the two characteristic rock masses that stand out to the west of the town, the town of Carpegna, thanks to its microclimate and historical and natural beauties, since the first post-war period has distinguished itself as one of the main tourist destinations of the Province of Pesaro-Urbino and in recent years has been is reaffirming with sports and environmental tourism, thanks also to the purity and healthiness of the air certified with the assignment of the first Transparent Flag of Italy.
The history of Carpegna is linked to that of the noble family that bears its name and of which stands in the center of the country the sumptuous Palazzo dei Principi, built at the end of the seventeenth century at the behest of Cardinal Gaspare and designed by the Roman architect Giovanni Antonio De Rossi.
The County of Carpegna remained independent until 1819, when Pope Pius VII forced Count Gaspare to sign the act of submission to the Papal States.
Carpegna is also known as the country of the fifteen villages, there are many villages around the main town, each almost independent of the other with all the services and facilities for common life such as an oven, a fountain and a church or a cell for religious functions.
At the table the name of Carpegna is undoubtedly linked to the Prosciutto that takes its name.
Prosciutto di Carpegna is one of the seven PDO hams in Italy and one of the most delicious in the world. The thighs, coming exclusively from Emilia-Romagna, Marche and Lombardy, are aged with Cervia salt in the Carpegna plant, where the brackish air of the nearby Adriatic Sea joins the resinous currents of the Montefeltro hills making the microclimate and flavor of the Ham unique.
The processing takes place according to the ancient peasant tradition, retracing the alternation of the seasons: from the first cold drying follow successive phases of seasoning at warmer temperatures.
To this is added a grouting with a secret mix of spices, fat and salt that, after 14 months of aging, will give the Prosciutto di Carpegna DOP its unmistakable flavor.
In addition to ham, the local gastronomy is influenced by the nearby Romagna and Tuscany, offering food and wine tours that combine the different culinary traditions.
In Carpegna you can also find meat producers, with animals raised in nature in the wide pastures of Mount Carpegna, or taste the Carpegna Honey. Characteristic is also the presence, in spring, of blackthorn or blackfin, a variety of very delicious mushroom that can accompany first courses, omelettes or meats.