Interview with Customer Bernie Strom

Describe your cycling experience. (When, group size, guide, location).

Our Culinary Cycling Circus tour was during the first week of June 2008 with 13 good & hearty folks and two guides: Monica and Michele. We went from Rubiera to Faenza via Cento, Dozza and Brisighella in Italy's Emilia Romagna region.

What was your biggest cycling highlight?

Every day was a new set of highlights, but, if I have to choose one, I think it would be climbing the long hill to arrive at the fortified Medieval town of Dozza. Our hotel there afforded panoramic views of the countryside from patios surrounded by beautiful flowers. We toured the fortress and happened onto a street performance by Una Banda targata Dozza, a local folk performance band and dance troupe fully decked out in local folk costumes.

Did you have a favorite culinary highlight?

Again, so many to choose from, but I guess it would be the wine tasting and feast on the patio at our Dozza hotel. (I'm not much of a cook, but I do love to eat fine food.)

What made you decide to join the trip?

I love to tour on a bike; love to eat fine food; and good friends were going, one of whom is an excellent cook and the other an avid cyclist making the Culinary Cycling Circus tour perfect for all of us.

What did you learn about cycling?

We loved the Italian countryside and will go back in a heartbeat when time and money permit. Cycling the byways of Italy was such a treat. Roads, though often narrow, were remarkably well paved and maintained with minimal traffic. Motorists, when we did encounter them, were always courteous to cyclists. My wife and I prefer a little more challenging cycling than the standard tour route provided, but Monica and Michele were most helpful in suggesting added side trips. The self-paced format of the tour made it easy for us to add extra miles and more challenging hills on several occasions without causing problems for other members of the tour.

What did you learn about cooking?

For me, the most interesting was learning how balsamic vinegar was made and sampling the d'Oro (gold) quality balsamic, which is like nothing you've ever tasted before. We were seduced into buying a tiny bottle at an exorbitant price that we delight in sharing with friends (in very small quantities).

What is your occupation, age, home base?

I'm a free-lance city planning and environmental consultant; 62 years young; living in Fort Collins, Colorado.