Roadside Report: We arrived in Europe the day before the Omloop Het Nieuwsblad - the first major classic of the Classics season. Two months later, we were there for one last big day out to draw the Spring Classics season to a close: Liege-Bastogne-Liege. Let's take a look back at the day that was.
The cobbled classics often get lumped together, and for the two super cobbled classics, Flanders and Roubaix, they're rarely mentioned in separate sentences. It's a shame, because the two races can't be more different. De Ronde is justifiably known as Flanders's Most Beautiful, whilst Roubaix - her nickname is just as appropriate and perfect: the Hell of the North. We were there once again on Sunday, chasing the dust to Roubaix.
While many know that the Madonna di Ghisallo is a special shrine to cyclists, only a few realize that another extraordinary place is located just 200 meters away: Cerchi Ghisallo. The Cermenati family has been crafting wheels, fenders and other wooden creations for three generations in the town of Magreglio. PEZ takes a tour and tries their whe
The cycling world harbors many fascinating personalities - it’s one of the more appealing aspects of our sport, our community. Take Marco Balduzzi. Though his wrench genius is known to only a few, he merits a place amongst the celebrated. In a previous article, Marco shared with PEZ some wheelmaking tips. This time, we take a more thoughtful look into his bike brilliance.
By now most PEZ-fans should be familiar with Joe Parkin – maybe not so much for his career as a journeyman pro cyclist, but more likely for his entertaining and refreshing memoirs of his racing days – both of which have been reviewed on PEZ. Matt Wood talked with Joe after the release of his latest book: Come & Gone.
The salty air of the Mediterranean Sea hits you long before its azure blue comes into view. And while the ProTour boys continue their race to the sun, it’s unlikely they’re enjoying the kind of cuisine southern France is best known for. But there’s no better way to celebrate “The Race to the Sun” than with a light, bright, and lean seafood stew. So grab your mussels, clams, and Provencal herbs and get to it.