Wavy at first, the route then levels out and eventually takes an uncomplicated closing circuit (one large lap and 4 small laps). Upon reaching the Fermo area, the stage passes over the finish and takes the long lap, climbing all the way to Fermo, dropping towards Tre Archi and passing over the finish again.
Four short laps follow, featuring a brief ascent up the first kilometre of the Capodarco climb. The route then heads towards San Marco, eventually reaching the finish. The home straight is on flat tarmac (8.5 m wide).
start / finish
A village of about 5,000 inhabitants with an agricultural and industrial vocation, Castelraimondo is a hilly center of medieval origin and a perfect example of combination of old and new architectures. In the past it was also known as Lu Cassero. The latter denomination is due to the distinctive monument of the town, dominated by an imposing fourteenth-century tower of 37 meters in height, surrounded by an integre double moat, which was part of the Raimondo Castle, a military fortress once equipped with mighty bastions built by the Da Varano of Camerino dinasty. Later, other portions of the ancient building were incorporated into the parish house.
The “Infiorata” festival is very famous: it is held on the occasion of the Corpus Domini feast, with many flowery and colorful paintings that decorate the streets of the town.
The Vincisgrassi is the specialty of the Marche cuisine, in particular of the Macerata area; it is a baked pasta similar to lasagna, from which it differs in the type of meat sauce, prepared with coarsely cut and not minced meat, and in the bechamel, which is more compact. Furthermore, the addition of spices such as cloves and nutmeg is made more perceptible, giving the dish aromatic notes. It was said that it had been prepared for the first time in honor of the Austrian general Windisch Graetz, who standed out himself in the defense against the Napoleonic troops in 1799. It is considered the bank holyday dish, which is prepared on the most important occasions of the year.
Typical of this area is also the Crescia Fogliata, a golden color and rolled shape dessert, with a filling based on seasonal fruit and dried fruit, mainly apples and raisins, which is found throughout the area of Macerata with variations and adaptations based on local traditions.
Verdicchio di Matelica is a truly delicious wine, which recalls chamomile in colors and tones. It can be tasted as an aperitif and goes very well with fish-based dishes, appetizers, delicate white meats and main courses. It is a wine rich in aromas of acacia and broom, composed only with Verdicchio grapes; it is a basic wine, but also appreciated by the most demanding taster, as it is dry, savory and fresh in acidity. The numerous and welcoming wineries in the area still maintain the centuries-old tradition of making wine and also introduce innovation. The careful production and care of the raw material completely enhance the flavors that expert tasters always want to find in this precious nectar.
Lido di Fermo
Fermo is one of the most alluring of the hilltowns of the southern Marche; it was so called by the ancient Romans probably because of its tufaceous soil.
The city is now divided into two parts: the historical one, that developed around around the top of a hill, which has remained almost intact over the centuries, with the splendid medieval center rich of Renaissance masterpieces, and a more recent part.
The Municipality of Fermo includes also 3 km of coastline south of Porto San Giorgio, called Marina Palmense, and 4 km of coastline to the north, including Lido of Fermo, Casabianca and Lido San Tommaso, many of which have been awarded with the Blue Flag label, thanks to clean water and a wide range of accommodation facilities. The area is quiet and full of leisure and sport facilities, bars, restaurants and discos. The two resorts are surrounded by verdant and luxuriant hills that protect them from the winds. For this reason, the climate is mild throughout the whole year.
The most famous specialty of Fermo is the so called Maccheroncini of Campofilone I.G.P., Italy’s finest egg pasta, made in Campofilone. They are famous worldwide for their subtle texture and flavour. The delicate strands of maccheroncini di Campofilone are made entirely from eggs and durum wheat flour without any added water, and ten eggs are used for every kilogram of flour. In 2013 the Maccheroncini of Campofilone gained an I.G.P. (protected geographical indication). They are perfect both with gravy and fish sauce.
Thanks to the high protein value and organoleptic characteristics, this semolina pasta is particularly appreciated and commercialized around the world.
Among the best-known products, we must also mention the Caciotta Fermana, produced with cow’s milk or with the addition, in variable proportions, of local sheep or goat’s milk. The rind is usually dark ivory in color, spotted with brown in case of using walnut leaves. Compared to the Casciotta of Montefeltro, the one from Fermo is normally eaten fresh. The flavor varies according to the seasoning, from sweet sour to pasty.
Frustingo is the typical local dessert: the dough is made of dried figs, raisins, almonds, walnuts, cooked wine, flavored with the addition of cocoa, coffee, rum, grated orange and lemon peel, candied fruit and spices such as cinnamon and nutmeg.
The cooked wine, well known as ‘vino cotto’, is a sublime dessert wine from the south of the region; it is made by boiling down fresh grape must in copper cauldrons – hence cotto or “cooked”. The production area of this traditional wine is very extensive, including most of the provinces of Macerata, Fermo and Ascoli Piceno. To obtain the classic sweet cooked wine, the initial quantity of must is reduced by a variable percentage between 30 and 50%. For a drier result, however, the duration of boiling is shortened. The dry version is generally used as a table wine, with combinations that vary according to the alcohol concentration degree. The sweet version, on the other hand, can be considered a dessert wine, perfect with pies, donuts and rustic biscuits.