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The Dolomites by bike, along history-making alpine passes

Maratona dles Dolomites - Enel: in between myths, dreams and wonders

The most beautiful cycling race in the world, for more than 30 years

05.07.2026

Started out almost as a joke amongst friends who wanted to challenge each other along the passes of the Dolomites, the Maratona has evolved into an international event that attracts cycling enthusiasts from all over the world. With its three legendary and traffic-free routes, it is the dream come true of every passionate cyclist keen to pedal along the roads that have made cycling history.

Three itineraries, one Maratona dles Dolomites - Enel

https://www.altabadia.org/en/bike/road-cycling-dolomites/detail/oa/maratona-dles-dolomites-maratona-course

Maratona dles Dolomites - Maratona course

Cycling along the Sellaronda, you then face the Campolongo Pass for the second time, followed by the challenging Giau Pass, Falzarego Pass, Valparola Pass and finally the Mür dl Giat and arrival in Corvara.

Difficult 138 km 7:30 h 4230 m

https://www.altabadia.org/en/bike/cycling-tours-dolomites/detail/oa/maratona-dles-dolomites-middle-course

Maratona dles Dolomites - Middle course

In addition to the Sellaronda tour, the medium course of the Maratona includes a second ascent of the Campolongo Pass, followed by the Falzarego Pass, the Valparola Pass, and the challenging Mür dl Giat, before ending in Corvara.

Moderate 106 km 6:30 h 3130 m

https://www.altabadia.org/en/bike/cycling-tours-dolomites/detail/oa/sellaronda-road-bike-tour

Maratona dles Dolomites - Sellaronda course

The route starts in La Villa and winds its way over four legendary Dolomite passes: the Campolongo Pass, the Pordoi Pass, the Sella Pass and the Gardena Pass, ending in Corvara.

Moderate 55 km 3:30 h 1780 m

Le taí dla Maratona

Redesigned dumplings

With velvety beetroot, caramelized speck, smoked ricotta and yoghurt from the farmhouse Bio Lüch Ruances flavored with mountain pine

Davide Crazzolara, personal chef from San Cassiano and Elena Casiraghi, a sport nutrition specialist, have come together to create a dish that captures the essence of Alta Badia. This recipe uses thoughtfully chosen ingredients to avoid waste and to meet the nutritional needs of atlehtes effectively.

Ingredients & preparation for 4 servings

The dumpling

- 300 g stale bread, cut into cubes
- 40 g flour
- 4 eggs
- 140 ml milk
- 4 g salt

Mix flour and salt with the bread cubes, then whisk the milk and eggs together and pour the mixture over. Gently fold from bottom to top until the dough is light and airy. Leave to rest for 10 minutes.Shape the dough into one or two rolls, each about 4 cm in diameter. Wrap tightly in heat-resistant cooking film, prick 6–8 holes with a toothpick, and cook in a steam oven or oven with water bath at 85 °C for 30 minutes. Let cool, then cut into 2 cm thick medallions. To reheat, place in a covered pan with 150 ml of water for every 500 g of dumpling dough and steam gently for 15 minutes.

Ingredients & preparation for 4 servings

Beetroot cream

- 100 g cooked beetroot
- 20-25 g boiled potato (optional)

Blend until smooth and creamy. Potato helps to bind and gives extra creaminess. Spread artistically on the plate as a colorful base.

Ingredients & preparation for 4 servings

Caramelized speck

- 4 slices speck, 2.5 mm thick, julienned
- 1 teaspoon brown sugar

Sauté the speck over medium heat for 7–8 minutes until crispy. The fat will render, and the sugar will caramelize for a rich finish.

Ingredients & preparation for 4 servings

Smoked ricotta and pine needle yogurt

- strained greek yogurt
- pine needle infused oil (made by blending 100 g young pine shoots with 150 ml neutral oil and filtering)
- smoked ricotta

Grate freshly over the dish before serving to add a smoky, savory touch. Stir a few drops of the flavored oil into the yogurt to create a fresh, balsamic cream with a subtle forest aroma.

Ingredients & preparation for 4 servings

Plating

1. Brush the beetroot purée across the plate.
2. Place three warm dumpling medallions on top.
3. Sprinkle with the caramelized speck.
4. Grate smoked ricotta over the dish.
5. Finish with dollops or a quenelle of pine needle yoghurt.

The plate is your canvas. Let your creativity flow.

The theme of the 39th Maratona dles Dolomites - Enel edition

Every kind gesture is a step toward peace

A word today more crucial than ever: not an abstract dream, but a real commitment to live every day, together. Peace is the theme of the 39th edition of the Maratona dles Dolomites-Enel.

Ride. Share. Build peace.