Creating a bike tour, part 4 – Add Emotion!

Creating a bike tour, part 4 – Add Emotion!

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The uniqueness of the experience is the ultimate luxury.

What can we add to transform our tour into an unique experience?
What makes an unforgettable experience is the real knowledge and love for the region from the one that design and (possibly) guides the tour.
Knowledge refers not just to roads or places, but it goes deep to the people and to the real culture of the region.
I like to use a metaphor, comparing a journey to a movie, where guests are the actors, the visited area with its people, culture and tradition is the location, and the tour leader is the director, that has to manage timing and emotion.
Ideally a tour should go better and better day by day, having the “wow” moments all along the length of the tour, with the best surprises at the end.

A bike tour is for many, but not for all.

Cycling tour guests, and generally active tourism guests, should be “active” in looking for the emotion, willing to “accept” the amount of adventure related to this way of travelling. Emotion isn’t a feeling that can be induced. I’m not just referring to the (necessary) will to pedal, because there are tours that range fro very easy to very expert, but to the will to accept the day by day of an active trip.
Like having a rainy day, arriving late at the hotel, having a mechanical problem and so on. It’s this kind of situations that often give us the best memories of a tour.
So, if you book an active holiday, allow yourself a bit of room for the unexpected, and you’ll find emotion in every moment of your experience.

You can find out more on our previous posts:
Creating a bike tour, part 1 – Five useful suggestions
Creating a bike tour, part 2 – Planning and scouting
Creating a bike tour, part 3 – Reliability

It’s not just about cheese

It’s not just about cheese

Salvatore Porcu is a shepherd in Bosa, Sardinia, he keeps alive this tradition and ancient art that is a lifestyle, in spite of those who are now converted to simple farmers and milk producers.
As I said he’s a sheperd, and he does it a sa sarda (in Sardinian way): being so meticulous till the stubbornness, passionate and tireless, sometimes with uneconomic choices that seem incomprehensible and dictated by vagary, but the result returns the full sense of the whole.
Too often we (Sardinian people) forget it, but it’s all in this inclination, which sometimes looks anarchic, the excellence of the Sardinian tradition.
Salvatore Porcu
He divides his seasons between the two farms, one is Badde Orca in the mountains, and the other is located in Cape Marrargiu on the coast. Both are enchanting places exposed to the mistral, which are connected to each other by a short transhumance.
Accordingly with the work in the farm, he loves to share his knowledge with those who are discovering the roads of Sardinia. Last week, he has charmed a group of American cyclists, with the amazing ritual of tranforming milk into cheese. He brought the Labiolu (a huge couldron used to warm the milk) and all his tools,then he made for the guests two fresh pecorino cheese and ricotta, he had also delighted us with a mature cheese and a Casu Marzu, sardinian typical rotten pecorino cheese, in the charming garden of the Hotel Villa Asfodeli, of our dear friends Guglielmo and Maria Cristina.
Serata gourmet a Villa Asfodeli
Salvatore is a traditionalist, he still makes everything by hand, from milking till selling his own cheese, he selects the milk according to the different flowering and according to different pastures, and the “old flavor” cheese, as I said before, it returns all this care and dedication.

“If ever in 3000 years we do not have the memory of a death after eating cheese made traditionally, why we should have to adapt to the standards of the contemporary food industry, that kills more people than war? “
(Salvatore Porcu, Sardinian shepherd)