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The Mortirolo is a legendary climb of the Giro d'Italia. The most famous is the climb from Mazzo di Valtellina – twisty, steep, and long, with an average gradient of around 10–11%, reaching 18–19% in some sections. Many cyclists consider it one of the most challenging climbs in the Alps, alongside the Stelvio and Gavia. The Mortirolo Pass is where such luminaries as Marco Pantani have won or lost stages of the Giro.

The pass is located at an altitude of 1,852 meters above sea level. It connects the Valtellina Valley (Bormio) with the Camonica Valley (Monno). The pass lies in the heart of the Retiche Mountains, in an area full of mountain lakes and steep Alpine landscapes.

Passo del Mortirolo (also known as Passo della Foppa) is one of the most demanding Alpine passes in Italy, especially famous in the world of cycling.

The rifugio is run by the local Antonioli family, who have been active in this part of the Camonica Valley for generations and still produce traditional products – cheeses, meats, and simple dishes – that are served to guests. In summer, the rifugio offers accommodations in multi-person rooms and home-cooked meals, while in winter it is open on selected weekends.

Rifugio Antonioli is located in the Mortirolo Pass region in Lombardy, at an altitude of approximately 1,750 meters above sea level, near the mountain lake Mortirolo. Formerly a malga, or shepherd's hut, used for grazing and cheesemaking in the summer. In 2010, the building was renovated and converted into a mountain hut, preserving the simple, stone and wood character typical of Alpine pastures.

Departure and arrival in Mazzo di Valtellina. Immediately, the Mortirolo Pass with its gradients of over 14%. Challenging and mostly forested. The road is excellent, with new asphalt for almost the entire route. A descent and a gentle incline lead to Ponte di Legno, the starting point for the Gavia climb. The gradients aren't extreme, except for a few sections, such as the dark tunnel at 13%. Excellent views during the ascent. Then it's all downhill to Bormio, where I recommend a coffee break, and then down to Mazzo on a negative road to recover from the hard work. The route requires adequate training.