Week 2 of the 2026 Giro d’Italia shifts the race north — and the difficulty level up. From the Tuscan coast to Liguria, through Piedmont and into the Italian Alps, the Giro enters its tactical middle phase where races are quietly won, legs quietly fail, and pink jersey dreams begin feeling either very real… or very fragile. This PEZ-Clusive Week 2 Route Guide serves up everything I think you need: stage maps, profiles and race predictions, plus my insider riding tips, local eats, hidden gems and travel advice gained from more than 20 years of chasing the Giro d’Italia — and a few well-earned Negronis along the way.
Stage 10 – Tuesday May 19
Viareggio → Massa – 42 km ITT
Profile: Individual Time Trial
The PEZ Sidebar:
I spent some quality time here at the 2025 Giro and discovered top quality rides, one of the best and longest beach-side promenades in Italy, and the best bike hotel in town – watch my review of the Hotel Residence Esplanade below –
PEZ Take: 42km is long time trial – but it’s all flat too. The GC cream will be rising to the top of this canoli. Expect a real GC reshuffle.
And while you’re here, check out this ride in the hills just north of the stage – in Carrara:
Stage 11 – Wednesday May 20
Porcari (Paper District) – Chiavari – 178 km
Tucked into the flatlands of the Tuscan plain just outside Lucca, Porcari might not scream “bucket-list cycling stop” at first glance — but like much of Italy, there’s more going on here than meets the eye. With roots stretching back to the Lombard era, this quiet town evolved from humble agricultural beginnings into one of Tuscany’s unexpected industrial powerhouses. Today, Porcari sits at the heart of Lucca’s famous paper district — one of Europe’s biggest centres for tissue paper and cardboard production — an industry that quietly helped shape the region’s economy while the rest of Tuscany was busy becoming postcard material.
Check out my Top Ride over the Passo del Termine here:
For Giro fans rolling through, think less medieval hill town romance and more authentic working Italy — flat roads, Tuscan backdrops and the kind of place you’d happily stop for a quick espresso before heading back toward the better-known climbs and countryside nearby.
Profile: Hilly
PEZ Take: The hills of the Ligurian coast have long been one of my favorite parts of Italy – the seaside meets the mountains the best way. None of the climbs here are that hard in race terms, but make for excellent riding. The Passo del Termine skirts the famous Cinque Terre region, but I prefer to stay in Sestri Levante (where I once rode a local gran fondo). We’re also very near
in Perfect chaos stage—breakaway, reduced sprint, or late attack all possible.
Stage 12 – Thursday May 21
Imperia → Novi Ligure – 177 km
Profile: Flatish
PEZ SEz: Since we’re still on the Ligurian Coast, let’s enjoy one more day of excellent riding – like I did – and learn how to make Pesto the way Italians do.
PEZ Pro Tip:
Ale Sez: Pesto sauce – The green sauce called ‘pesto’ has born in Liguria on the west Riviera (west of Genova city) where Savona is located. Be careful: you must be very precise when you talk about pesto sauce. The ingredients are very well identified and any deviation is not allowed… well, we will do the best to adhere to the original list.
• Basil: this is the most important. Any true Ligurian will tell you that the correct basil for the pesto is the one cut from the lands running between Genova west (a specific district called Prа) and Savona. That is the right basil, but you can use the one cut from your garden. I have always three or four plants on my balcony ready for the use (in the good season the cut is done every 2 weeks).
• Then prepare the walnuts (three or four are enough)
• Garlic: one or two cloves
• Parmigiano: about 200 g of grated Italian cheese (the “sardo” or the Parmigiano). You can use the fake parmesan one but it’s not the same.
Then prepare the tools – I use a special cutter but you can use a food processor (again a deviation!). You must need a bit of patience but at the end the result is guaranteed.
How to eat the pesto sauce? I love to mix it to the small lasagne I prepare in house but you can use any kind of “pasta”.
Here’s a great idea for Sweet Potato Gnocchi with pesto sauce from our Eat To Compete archives.
PEZ Take: After the TT damage, GC riders hide—sprinters take the spotlight.
PEZ Rides the Trofeo Cavi Borgo Gran Fondo: Racing Italy’s Hidden Riviera Roads
Stage 13 – Friday May 22
Alessandria → Verbania – 186 km
Profile: Flat, Think of it as a rest day before the big mountains tomorrow
Ed & Martin chased the 2018 Giro into Verbania and chronicled the day here:
PEZ Take: The Cat 3 climb at the end might burn off a few sprinters – it’s 5km long at 7% avg. grade – but it still 14km from the finish, so probably not.
Stage 14 – Saturday May 23
Aosta → Pila – 133 km
Profile: Mountain, Short, brutal Alpine test
PEZ Take: Explosive climbs = time gaps without huge distances—perfect for attackers.
Stage 15 – Sunday May 24
Voghera → Milano – 136 km
Profile: Hilly
Milano is one of my favorite cities. Period. I try and work in a visit every time I make it to Italy – and always take a negroni or two near the Duomo, and get dinner at the awesome Ristorante Charleston – just a couple of blocks from the stage finish (ask for Donato and tell him Pez sent ya).
Getting a negroni in the shadow of the worlds largest Duomo in Milano… priceless.
PEZ Take: The bunch will be happy for Rest Day # 2, and possibly a tad anxious about all the climbing that;’s coming in the next few days. Hopefully the weather cooperates.
Rest Day – Monday May 25
PEZ Take: Phew.
Follow all The PEZ Giro d’Italia coverage here
• Week 1 Stage by Stage Route Guide
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