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We are thrilled that The Sunday Times featured our Tuscany trip as the ultimate way to explore the region.

In his article, journalist David Bates details a trip that is made exceptional by the combination of high-quality food and top-of-the-line bikes. Our guides were praised for their cycling expertise and storytelling abilities, which enhance the experience for guests and make it truly unforgettable.

The article describes the origin story of inGamba. “The founder of inGamba, João Correia, came up with the idea for the company while living and training as a professional cyclist in Lecchi. He formulated his plan at the Enoteca Rinaldi, a local wine bar and café. During his time there, he made connections with important people like Lorenza Sebasti, owner of the Castello di Ama vineyard, and Paolo Cioni, owner of the Rinaldi and unofficial mayor of Lecchi. These connections give the cycling trips offered by inGamba a sense of vibrancy and authenticity.”*

*Read more about Lecchi and our trips to Tuscany

More than a destination or trip. More than a bike tour. Beyond anything we had hoped for in a journey that we waited 14 years to experience it could not have been better.

Blake R — from our March 2024 trip to Tuscany

The article also highlights how we solve the typical issues with cycling holidays, such as too much admin and too much cycling. We provide a tuned and fitted Pinarello bike when you arrive, so there is no need to shift cumbersome bike boxes through the airport. We also offer riding sustenance, including freshly made pasta, rice cakes, panini, and a support vehicle for every ride. We provide drinks, food, warm or dry clothes, and first aid if necessary. After each day’s ride, a recovery drink, lunch, and a massage await you.

We still have a few spots left on our upcoming trips in April and May, as well as one trip in September and a few in October. Join us in Tuscany!
Read the whole article here
Miguel Andrade

A writer and photographer obsessed with creating a modern image of Portugal, Miguel’s reporting for the New York Times, Esquire, and more have helped make Lisbon a food destination and a post-lockdown dream for many. He just collaborated on a cookbook called Portugal: The Cookbook (Phaidon), a Portuguese cuisine encyclopedia with more than 550 recipes.