The event opens tomorrow in Aprica with Expo Village of Gran Fondo Giro d’Italia. Riders depart on Sunday from Pinzolo, following a route that awaits the professionals just 10 days later
Pinzolo, 14 May 2015 – The countdown has begun to the GRAN FONDO GIRO D’ITALIA. Sunday, May 17 sees amateurs take on the Queen stage of the Giro d’Italia 2015: from Pinzolo to Aprica. There are two options available to them: the long route of 174km with the legendary climb to Passo del Mortirolo; and an easier, medium route of 102km, which will end on the first pass of Aprica.
People will travel from 18 COUNTRIES around the world to compete, including the United States, Canada, Brazil, New Zealand, Britain, France, Germany, Hungary, Sweden and Denmark.
Proving this is not a men-only marathon, female riders will make up 5% of the riders taking on the long route and its mighty Mortirolo.
Aprica Via Roma will host an authentic EXPO VILLAGE, with stands dedicated predominantly, but not exclusively, to the bicycle industry. The operational offices, with press room, will be inside the headquarters of the Tourist Association of Via Roma: open Friday 12:00-19:00 and Saturday 09:00-19:00.
The departure from PINZOLO will take place on Sunday morning at 8 Via Bolognini (the operational headquarters will be the PalaDolomiti), started by Paolo Bellino, Director General RCS Sport.
Those competing on Sunday’s Gran Fondo Giro d’Italia will also be able to see a close up of the Giro d’Italia’s legendary TROFEO SENZA FINE, showing the names of all the winners of the Giro in an endless spiral. In addition there will be the Santini designedMAGLIA ROSA, which will be worn by the winner of the Giro. WOLFIE, the mascot of the 2015 Giro d’Italia, will also be there.
Upon completion, the amateur riders of the Gran Fondo Giro d’Italia will be rewarded for their efforts with a surprise addition to the Pasta Party: next to the “usual” pasta, the organisers will also offer cyclists delicious ‘pizzoccheri della Valtellina’, prepared by the skilled hands of the ACADEMY OF PIZZOCCHERI.