Sunday 01
June 2025
141 km
Altitude Gain 600 m
Starting in
A ceremonial final stage similar to those in past years, featuring an initial back-and-forth to the coastline followed by several laps of the city circuit.
Host city:
Rome, the Eternal City, Italy’s capital, is one of the most important and fascinating cities in the world, rich in history, art, and culture. Its iconic landmarks, such as the Colosseum, the Roman Forum, St. Peter’s Basilica, and the Pantheon, stand as witnesses to centuries of history. Rome is famous for its museums, art galleries, and lively squares like Piazza Navona and Piazza di Spagna. The city exudes millennia of history while also thriving as a cosmopolitan center where tradition and modernity blend seamlessly.
Roman cuisine is an explosion of authentic flavors, characterized by simple yet masterfully crafted ingredients that honor a tradition deeply rooted in the city’s history. Every dish tells a story of popular culture, a strong connection to the land, and the ingenuity that turned humble ingredients into a world-renowned culinary heritage.
The city’s most iconic dishes are its first courses. Carbonara, with its irresistible creaminess, is the perfect combination of eggs, crispy guanciale, pecorino cheese, and black pepper, strictly without cream, creating an intense and enveloping flavor. Amatriciana, originally from Amatrice but now a staple of Roman cuisine, blends guanciale, tomato, and pecorino to achieve a perfect balance of savoriness and sweetness.
Another fundamental dish is Cacio e Pepe, the ultimate example of Roman simplicity: pasta, pecorino romano, and black pepper combined to form a thick, flavorful sauce. Lastly, Gricia, often referred to as the “mother” of Carbonara and Amatriciana, forgoes egg and tomato to fully highlight the rich taste of crispy guanciale and pecorino romano.
Roman cuisine also excels in meat dishes, where bold flavors dominate. Saltimbocca alla Romana, thin slices of veal enriched with prosciutto and sage, sautéed in white wine, offer a delicate yet rich taste. For those who love rustic flavors, Abbacchio allo Scottadito, grilled lamb chops marinated in herbs, is a must-try, as is Pollo alla Romana, cooked with peppers, tomatoes, and Mediterranean spices.
Traditional Roman cuisine finds its purest expression in the so-called “Quinto Quarto” (fifth quarter), born from the butcher shops of Testaccio, the neighborhood most associated with this culinary heritage. Among its most famous dishes are Trippa alla Romana, tripe stewed with tomatoes, mint, and pecorino; Coda alla Vaccinara, slow-cooked oxtail with celery and spices; and Pajata, veal intestines cooked with tomato sauce and often served with rigatoni for a dish with a unique, strong flavor.
Roman side dishes showcase the art of expertly prepared vegetables. Carciofi alla Giudia, whole deep-fried artichokes, are an iconic dish of the Jewish-Roman tradition. Carciofi alla Romana, simmered with parsley, mint, and garlic, offer a milder but equally delicious alternative. Other must-tries include Puntarelle, a crunchy salad dressed with anchovies, garlic, and olive oil, and Zucchine alla Scapece, marinated with vinegar and mint for a fresh, aromatic flavor.
Rome is also the home of street food and irresistible fried delicacies. The most iconic is the Supplì al Telefono, a crispy, deep-fried rice ball filled with meat sauce and melted mozzarella, creating a stringy, “telephone wire” effect when bitten into. Equally famous are Filetti di Baccalà, battered and fried salt cod fillets with a perfectly crispy exterior, and Fiori di Zucca, zucchini flowers stuffed with mozzarella and anchovies, fried to golden perfection.
When it comes to desserts, Rome boasts unique specialties. The Maritozzo con la Panna, a soft sweet bun filled with whipped cream, is the ultimate indulgent breakfast. During Carnival, Frappe and Castagnole, deep-fried and sugar-dusted pastries, are a must. At Easter, Pizza di Pasqua, a fragrant, vanilla- and citrus-infused sweet bread, is a staple. Another classic is Crostata di Visciole, a tart filled with sour cherries and ricotta, a signature treat of Rome’s Jewish culinary heritage.
Roman cuisine, with its bold and intense flavors, pairs perfectly with Lazio’s wines, a region with a long winemaking tradition dating back to the Etruscans and ancient Romans. The hilly terrain, mild climate, and volcanic soil give Lazio wines their distinctive character, from fresh and mineral whites to structured and long-lasting reds.
Among the most renowned white wines is Frascati Superiore DOCG, produced in the Castelli Romani area. Made from a blend of Malvasia del Lazio, Trebbiano, and Greco, it features fruity aromas and a fresh, savory taste, making it the perfect match for Roman fried delicacies such as supplì, baccalà, and stuffed zucchini flowers.
Another iconic white is Malvasia del Lazio, an aromatic and smooth varietal with floral notes of peach and citrus, ideally paired with Cacio e Pepe and Puntarelle alla Romana to enhance their flavors. Equally notable is Est! Est!! Est!!! di Montefiascone DOC, with a balanced and slightly fruity profile, perfect for light appetizers, fresh cheeses, and classic Roman pastas like Gricia.
On the red side, Cesanese del Piglio DOCG is the most famous and representative of Lazio. This native grape produces wines with an intense ruby color, structured body, and notes of red fruit and spices. It pairs beautifully with Rome’s heartiest dishes, such as Coda alla Vaccinara, Pajata, and Pollo alla Romana.
Another noteworthy red is Nero Buono di Cori, a lesser-known but high-quality varietal. With its velvety, cherry- and spice-infused flavor, it complements Saltimbocca alla Romana and roasted meats perfectly. Lazio’s Bordeaux-style blends, made from Cabernet Sauvignon, Merlot, and Sangiovese, are elegant and structured, ideal for grilled meats and aged cheeses like pecorino romano.
For dessert pairings, Lazio’s sweet wines offer a range of options. Cannellino di Frascati DOCG, the sweet version of Frascati, is perfect with Maritozzo con la Panna and almond-studded tozzetti, thanks to its smooth and enveloping taste. Another beloved dessert wine is Aleatico di Gradoli DOC, an aromatic passito with notes of rose and red fruit, an excellent match for chocolate desserts and sour cherry tarts.
Beyond wine, Rome boasts a tradition of liqueurs and digestifs that complete the meal in true Roman style. The most famous is Sambuca Romana, an anise-flavored liqueur enjoyed neat, on the rocks, or “con la mosca”—with a toasted coffee bean to enhance its aroma. Amaro del Capo, an herbal and citrusy digestif, is often served ice-cold after a hearty meal, as is Ratafià, a sweet liqueur made from sour cherries or morello cherries. For those who prefer stronger flavors, Lazio’s Grappa, distilled from local grape pomace, is the perfect way to end a meal with warmth and intensity.
Rome, the Eternal City, is an open-air museum where every corner tells a story spanning centuries of history, art, and culture. From the grandeur of the Roman Empire to the splendor of the Renaissance and Baroque eras, Italy’s capital boasts an unparalleled wealth of monuments, squares, churches, and breathtaking views that captivate millions of visitors each year.
The Colosseum, Rome’s most iconic landmark, is the world’s largest amphitheater and one of the most visited archaeological sites. Built in the 1st century AD, it hosted gladiator fights and naval battles. Nearby, the Imperial Forums were the political, economic, and religious heart of ancient Rome. Strolling through the ruins of the Roman Forum, with its temples and triumphal arches, brings the greatness of the Empire to life.
A short walk away, the Circus Maximus, the ancient chariot-racing stadium, once held up to 250,000 spectators. Today, it serves as a venue for concerts and events, offering a scenic view of the Palatine Hill, where legend says Romulus founded Rome in 753 BC.
Other must-see landmarks include St. Peter’s Basilica, the Vatican Museums, the Pantheon, Piazza Navona, the Trevi Fountain, the Spanish Steps, Villa Borghese, the Appian Way, and Trastevere’s cobbled streets—all part of a city where history and beauty come alive at every turn.
Rome, the Eternal City, Italy’s capital, is one of the most important and fascinating cities in the world, rich in history, art, and culture. Its iconic landmarks, such as the Colosseum, the Roman Forum, St. Peter’s Basilica, and the Pantheon, stand as witnesses to centuries of history. Rome is famous for its museums, art galleries, and lively squares like Piazza Navona and Piazza di Spagna. The city exudes millennia of history while also thriving as a cosmopolitan center where tradition and modernity blend seamlessly.
Roman cuisine is an explosion of authentic flavors, characterized by simple yet masterfully crafted ingredients that honor a tradition deeply rooted in the city’s history. Every dish tells a story of popular culture, a strong connection to the land, and the ingenuity that turned humble ingredients into a world-renowned culinary heritage.
The city’s most iconic dishes are its first courses. Carbonara, with its irresistible creaminess, is the perfect combination of eggs, crispy guanciale, pecorino cheese, and black pepper, strictly without cream, creating an intense and enveloping flavor. Amatriciana, originally from Amatrice but now a staple of Roman cuisine, blends guanciale, tomato, and pecorino to achieve a perfect balance of savoriness and sweetness.
Another fundamental dish is Cacio e Pepe, the ultimate example of Roman simplicity: pasta, pecorino romano, and black pepper combined to form a thick, flavorful sauce. Lastly, Gricia, often referred to as the “mother” of Carbonara and Amatriciana, forgoes egg and tomato to fully highlight the rich taste of crispy guanciale and pecorino romano.
Roman cuisine also excels in meat dishes, where bold flavors dominate. Saltimbocca alla Romana, thin slices of veal enriched with prosciutto and sage, sautéed in white wine, offer a delicate yet rich taste. For those who love rustic flavors, Abbacchio allo Scottadito, grilled lamb chops marinated in herbs, is a must-try, as is Pollo alla Romana, cooked with peppers, tomatoes, and Mediterranean spices.
Traditional Roman cuisine finds its purest expression in the so-called “Quinto Quarto” (fifth quarter), born from the butcher shops of Testaccio, the neighborhood most associated with this culinary heritage. Among its most famous dishes are Trippa alla Romana, tripe stewed with tomatoes, mint, and pecorino; Coda alla Vaccinara, slow-cooked oxtail with celery and spices; and Pajata, veal intestines cooked with tomato sauce and often served with rigatoni for a dish with a unique, strong flavor.
Roman side dishes showcase the art of expertly prepared vegetables. Carciofi alla Giudia, whole deep-fried artichokes, are an iconic dish of the Jewish-Roman tradition. Carciofi alla Romana, simmered with parsley, mint, and garlic, offer a milder but equally delicious alternative. Other must-tries include Puntarelle, a crunchy salad dressed with anchovies, garlic, and olive oil, and Zucchine alla Scapece, marinated with vinegar and mint for a fresh, aromatic flavor.
Rome is also the home of street food and irresistible fried delicacies. The most iconic is the Supplì al Telefono, a crispy, deep-fried rice ball filled with meat sauce and melted mozzarella, creating a stringy, “telephone wire” effect when bitten into. Equally famous are Filetti di Baccalà, battered and fried salt cod fillets with a perfectly crispy exterior, and Fiori di Zucca, zucchini flowers stuffed with mozzarella and anchovies, fried to golden perfection.
When it comes to desserts, Rome boasts unique specialties. The Maritozzo con la Panna, a soft sweet bun filled with whipped cream, is the ultimate indulgent breakfast. During Carnival, Frappe and Castagnole, deep-fried and sugar-dusted pastries, are a must. At Easter, Pizza di Pasqua, a fragrant, vanilla- and citrus-infused sweet bread, is a staple. Another classic is Crostata di Visciole, a tart filled with sour cherries and ricotta, a signature treat of Rome’s Jewish culinary heritage.
Roman cuisine, with its bold and intense flavors, pairs perfectly with Lazio’s wines, a region with a long winemaking tradition dating back to the Etruscans and ancient Romans. The hilly terrain, mild climate, and volcanic soil give Lazio wines their distinctive character, from fresh and mineral whites to structured and long-lasting reds.
Among the most renowned white wines is Frascati Superiore DOCG, produced in the Castelli Romani area. Made from a blend of Malvasia del Lazio, Trebbiano, and Greco, it features fruity aromas and a fresh, savory taste, making it the perfect match for Roman fried delicacies such as supplì, baccalà, and stuffed zucchini flowers.
Another iconic white is Malvasia del Lazio, an aromatic and smooth varietal with floral notes of peach and citrus, ideally paired with Cacio e Pepe and Puntarelle alla Romana to enhance their flavors. Equally notable is Est! Est!! Est!!! di Montefiascone DOC, with a balanced and slightly fruity profile, perfect for light appetizers, fresh cheeses, and classic Roman pastas like Gricia.
On the red side, Cesanese del Piglio DOCG is the most famous and representative of Lazio. This native grape produces wines with an intense ruby color, structured body, and notes of red fruit and spices. It pairs beautifully with Rome’s heartiest dishes, such as Coda alla Vaccinara, Pajata, and Pollo alla Romana.
Another noteworthy red is Nero Buono di Cori, a lesser-known but high-quality varietal. With its velvety, cherry- and spice-infused flavor, it complements Saltimbocca alla Romana and roasted meats perfectly. Lazio’s Bordeaux-style blends, made from Cabernet Sauvignon, Merlot, and Sangiovese, are elegant and structured, ideal for grilled meats and aged cheeses like pecorino romano.
For dessert pairings, Lazio’s sweet wines offer a range of options. Cannellino di Frascati DOCG, the sweet version of Frascati, is perfect with Maritozzo con la Panna and almond-studded tozzetti, thanks to its smooth and enveloping taste. Another beloved dessert wine is Aleatico di Gradoli DOC, an aromatic passito with notes of rose and red fruit, an excellent match for chocolate desserts and sour cherry tarts.
Beyond wine, Rome boasts a tradition of liqueurs and digestifs that complete the meal in true Roman style. The most famous is Sambuca Romana, an anise-flavored liqueur enjoyed neat, on the rocks, or “con la mosca”—with a toasted coffee bean to enhance its aroma. Amaro del Capo, an herbal and citrusy digestif, is often served ice-cold after a hearty meal, as is Ratafià, a sweet liqueur made from sour cherries or morello cherries. For those who prefer stronger flavors, Lazio’s Grappa, distilled from local grape pomace, is the perfect way to end a meal with warmth and intensity.
Rome, the Eternal City, is an open-air museum where every corner tells a story spanning centuries of history, art, and culture. From the grandeur of the Roman Empire to the splendor of the Renaissance and Baroque eras, Italy’s capital boasts an unparalleled wealth of monuments, squares, churches, and breathtaking views that captivate millions of visitors each year.
The Colosseum, Rome’s most iconic landmark, is the world’s largest amphitheater and one of the most visited archaeological sites. Built in the 1st century AD, it hosted gladiator fights and naval battles. Nearby, the Imperial Forums were the political, economic, and religious heart of ancient Rome. Strolling through the ruins of the Roman Forum, with its temples and triumphal arches, brings the greatness of the Empire to life.
A short walk away, the Circus Maximus, the ancient chariot-racing stadium, once held up to 250,000 spectators. Today, it serves as a venue for concerts and events, offering a scenic view of the Palatine Hill, where legend says Romulus founded Rome in 753 BC.
Other must-see landmarks include St. Peter’s Basilica, the Vatican Museums, the Pantheon, Piazza Navona, the Trevi Fountain, the Spanish Steps, Villa Borghese, the Appian Way, and Trastevere’s cobbled streets—all part of a city where history and beauty come alive at every turn.
Durazzo (Durrës) - Tirana (Tiranë)
Tirana (Tiranë) - Tirana (Tiranë) TUDOR ITT
Valona (Vlorë) - Valona (Vlorë)
Alberobello (Pietramadre) - Lecce
Ceglie Messapica - Matera
Potenza - Napoli
Castel di Sangro - Tagliacozzo
Giulianova - Castelraimondo
Gubbio - Siena
Lucca - Pisa TUDOR ITT
Viareggio - Castelnovo ne' Monti
Modena - Viadana (Oglio-Po)
Rovigo - Vicenza
Treviso - Nova Gorica/Gorizia
Fiume Veneto - Asiago
Piazzola sul Brenta - San Valentino (Brentonico)
San Michele all'Adige (Fondazione Edmund Mach) - Bormio
Morbegno - Cesano Maderno
Biella - Champoluc
Verrès - Sestrière (Vialattea)
Roma - Roma
