치아노코 주변 최고의 그래블 라이딩 코스

Gran Serin Barracks

An authentic and unmissable refuge where we stopped during our mountain bike crossing of the Assietta with my friend. Two incredible days filled with the beauty of the surroundings and exceptional autumn light. One night at 2500m altitude at the Casa Assietta refuge, where we were welcomed like royalty by Roberto! A good night's sleep under the covers after the host had prepared an excellent dinner for us! Thank you, Roberto!

From Colle dell'Assietta, you climb 1.5 km of rougher dirt road to Gran Serin, and from there you descend towards the barracks. It's an incredible place, thinking about how these structures were built. The road down to Frais is particularly rough, and the gravel is very difficult to navigate, but the views over the valley are breathtaking (if it weren't for the highway viaducts that block the view at the bottom of the valley).

The striking Susa Civic Tower, located at the entrance to the pedestrian area of the historic center.

Passage point opposite the Exilles fort, with a beautiful view of the flank.

To eat at the refuge, it's best to book to be sure of a first course of polenta ;-)

I'd been dreaming of being there for a long time, and I finally made it. It's a simply wonderful place. Words needn't be written. I climbed to the pass on its eastern slope, the one that starts from Pian dell'Alpe, and previously climbed Colle delle Finestre from Susa. Combining the two sections, I can assure you it's one of the toughest climbs I've ever done, but also one of the most beautiful. The section from Pian dell'Alpe to Colle della Assietta is divided into three parts: the first 4 kilometers of a steady climb at 6-7% gradient, the 2-kilometer intermediate rest stop, and the final 4 kilometers with steeper gradients and a worse track condition. I wholeheartedly invite you all to enjoy this wonderful place.

Alpine Farm near Oulx Tucked away on the high slopes near the Strada dell’Assietta, this remote mountain farm is special. If the doors are open, step inside. The family produces raw-milk cheeses using age-old methods, matured in a cool stone cellar. A slice of toma or fontina offers a quiet moment of warmth and simplicity, right in the heart of a demanding day. From here, it’s downhill into the Oulx valley. Mostly.