Giro d’Italia 2026: Stages, route and stars of the Corsa Rosa

The first three stages of the Giro d’Italia 2026 kick off the race with an evocative Grand Depart in Bulgaria, amidst coastline, history and landscapes never before seen in the Corsa Rosa.

The race starts in Nessebar and follows a flat section to Burgas, which favours sprinters and offers spectacular views of the Black Sea, including beaches and coastal towns. The second stage moves inland, from Burgas to Veliko Tarnovo, following a more undulating route through the countryside that culminates in a spectacular finish dominated by the historic Tsarevets Fortress.

The third stage, from Plovdiv to Sofia, concludes the Grand Départ with a challenging route and an uncertain finish: a balance of opportunities for breakaway riders and sprinters, in a setting that brings together one of Europe’s oldest cities and the Bulgarian capital.

This captivating international start-up acts as a prelude to the heart of the race: the Italian stages, where the Giro will truly come to life, featuring challenging climbs and iconic scenery.

The fourth stage of the Giro d’Italia 2026 marks the race’s entry into the heart of Italy, with the section from Catanzaro to Cosenza. This is a short but far from easy route, characterised by continuous ups and downs as it crosses inland Calabria.

The start in Catanzaro, a city nestled between the Ionian and Tyrrhenian Seas, immediately offers unique panoramic views, as the route gradually winds its way through hills, valleys and small historic towns. The finish line in Cosenza, one of the region’s oldest cities, is set in an urban environment rich in history and culture.

From a scenic perspective, this stage is a journey into the most authentic soul of Southern Italy, amidst olive groves, mountains and hilltop villages. The area has a strong identity and is deeply rooted in centuries-old traditions.

Calabrian cuisine takes centre stage: ‘nduja di Spilinga, spicy cured meats, chilli peppers and traditional desserts such as turdilli. Local craftsmanship, including woodworking and textile production, also bears witness to a deeply rooted culture.

This stage combines physical exertion, authenticity and striking Mediterranean landscapes.

The fifth stage of the Giro starts on the Tyrrhenian coast in Praia a Mare and finishes in Potenza, traversing one of the wildest and most captivating stretches of the southern Apennines.

The route is rugged and demanding, with long uphill sections that test both endurance and strategy. The route leaves the sea behind to gradually enter the mountainous heart of Basilicata, amidst unspoilt and tranquil landscapes.

Potenza, the highest-lying city among Italy's provincial capitals, welcomes the race with its perched historic centre and an area with strong ties to the mountains.

In terms of the landscape, this stage passes through areas that are still largely untouched by human activity, making them ideal for slow, nature-focused tourism. It is one of the most 'unspoiled' stages of the Giro.

Lucanian cuisine is rich and traditional: Pane di Matera PGI bread, Cruschi peppers, sheep's milk cheeses and artisanal cured meats. Local craftsmanship is characterised by stonework and ceramics.

This stage showcases the rugged, authentic beauty of inland southern Italy.

The sixth stage links the archaeological site of Paestum with the city of Naples, in one of the most spectacular and iconic sections of the Giro.

The route is mostly flat and fast, culminating in a spectacular finish in the urban setting of Naples. The route starts among the perfectly preserved Doric temples of Paestum and leads to one of the world's most iconic cities.

Naples welcomes the Giro with its extraordinary historical and cultural heritage: its UNESCO-listed historic centre, Mount Vesuvius in the background, and one of Italy’s most beautiful waterfronts.

From a culinary perspective, this stage is an absolute icon: Neapolitan pizza, buffalo mozzarella, traditional desserts and seafood cuisine. Paestum adds unique archaeological value, as it is one of the most important Greek sites in Europe.

This stage combines archaeology, the sea and a world-renowned culinary identity.

The seventh stage of the Giro d’Italia 2026 is one of the most eagerly anticipated: from Formia to the legendary Blockhaus climb in the Abruzzo mountains. This is an extremely long and very tough section, marking the first real watershed of the race.

The route starts from the Tyrrhenian Sea on an initially easy stretch, but becomes progressively more challenging as it enters the heart of Abruzzo. The final climb to the Blockhaus is one of the most iconic ascents in Italian cycling, featuring a steady gradient and a high-altitude finish line that can already create significant gaps.

The landscape is dominated by the Majella National Park, with its forests, rocks and alpine views over the sea. A contrast found nowhere else in Europe.

Abruzzo's cuisine provides nourishment for the effort with hearty, authentic dishes: arrosticini (lamb skewers), mature pecorino cheese and pasta alla chitarra. Local craftsmanship is linked to sheep farming and rural traditions.

This stage embodies the true essence of the Giro: effort, mountains and sporting legend.

After the high mountains, the Giro continues with a more undulating stage from Chieti to Fermo. The route passes through rolling hills and historic villages nestled between the sea and the Apennines.

Chieti, an ancient city, gives way to a technically demanding route that crosses northern Abruzzo and enters the Marche region. The finish in Fermo, with its mediaeval old town, offers a picturesque and panoramic setting.

The area is rich in culture and rural traditions, with well-kept landscapes and vineyards lining the route.

Marche cuisine takes centre stage, with Ascoli olives, vincisgrassi and DOC wines such as Rosso Piceno. Local craftsmanship is renowned for its ceramics and leatherwork.

An ideal stage for attackers and long-distance breakaways, amidst hills, culture and Italian tradition.

The ninth stage starts on the Romagna coast in Cervia and ends on the challenging climbs of Corno alle Scale, in the Tuscan-Emilian Apennines.

The route is extremely varied: it starts on the flat, then climbs gradually until reaching higher altitudes. This is a stage that could change the overall standings.

The landscape transitions from salt pans and Adriatic beaches to the mountain forests of the Apennines, offering a unique variety.

Emilian cuisine is among the most renowned in the world: piadina, tortellini, Parmigiano Reggiano cheese and Prosciutto di Parma ham. Artisanal food production is an integral part of the region’s identity.

This stage combines the sea, the lowlands and the high mountains in a single day.

The Giro's only individual time trial, Stage 10 takes place between Viareggio and Massa along the Versilia coast.

The route is entirely flat and technically demanding, ideal for riders who specialise in time trials. The Tuscan coast provides a unique scenic setting, with the sea on one side and the Apuan Alps on the other.

Viareggio embodies sophisticated seaside tourism, while Massa is associated with the Carrara marble tradition.

In terms of food and wine, the area offers seafood cuisine, extra-virgin olive oil and traditional Tuscan products. Marble craftsmanship is one of the region’s world-renowned specialities.

This is a decisive stage for the overall standings, where technique and power combine with the coastal landscape.

Stage 11 of the Giro d’Italia 2026 connects the Lucchesia plain with the Riviera di Levante, starting in Porcari and finishing in Chiavari. This is a long and demanding stage, particularly due to the constant alternation of climbs and descents that characterise the crossing of the Tuscan-Ligurian Apennines.

The first part of the route runs through the flat, agricultural landscape typical of the Piana di Lucca, before gradually entering an increasingly hilly and wooded area. The real test comes on the Apennine passes, where steady gradients and technical sections can encourage long-distance attacks.

The descent towards Liguria offers spectacular views of the Ligurian Sea, culminating in the arrival in Chiavari, an elegant town known for its historic arcades and well-kept waterfront.

From a cultural perspective, the route passes through areas rich in mediaeval parish churches, stone-built villages and artisanal traditions linked to woodworking and slate carving.

The cuisine reflects a meeting between Tuscany and Liguria: extra-virgin olive oil, Tuscan cured meats, Genoese focaccia, pesto and coastal white wines. 

The twelfth stage starts on the Riviera dei Fiori, with Imperia taking centre stage, and heads inland to Novi Ligure, a town that is a symbol of Italian cycling.

The route initially follows the Ligurian coast, with scenic stretches overlooking the sea, before turning inland and tackling a continuous series of climbs and descents. This section is suitable for tough riders and long-distance breakaways, with challenges spread throughout the route.

The finish in Novi Ligure is particularly significant, as it is one of the historic towns of professional cycling.

In terms of the landscape, the route transitions from a Mediterranean setting of olive groves and terraced fields to the Piedmontese hills, covered with vineyards and woodland.

The cuisine reflects this geographical transition: Ligurian olive oil, pesto and focaccia give way to Piedmontese wines, cured meats, grissini and traditional desserts. The local craftsmanship, spanning Liguria and Piedmont, also reflects a strong regional identity.

Stage 13 of the Giro links Alessandria with Verbania, on the shores of Lake Maggiore, crossing a large section of northern Piedmont.

The route begins on the flat roads typical of the Po Valley, winding through cultivated fields and urban centres, before becoming progressively more undulating as it approaches the pre-Alpine region.

The finish in Verbania is one of the most picturesque of the Giro, with Lake Maggiore framed by mountains and historic gardens that slope down towards the water.

The area is rich in historic villas, botanical gardens and small lakeside villages, which also make this stage particularly interesting from a tourist perspective.

The local cuisine is linked to both the plains and the lake: Piedmontese rice, freshwater fish, alpine cheeses and full-bodied wines. A well-balanced stage, where nature and culture coexist in perfect harmony.

Stage 14 of the Giro d’Italia 2026 is one of the most challenging high-altitude mountain sections of the entire race. The stage starts in Aosta, a city steeped in Roman history and surrounded by the Aosta Valley Alps, before riders tackle the long final climb to Pila, a town located at an altitude of over 1,800 metres.

The route runs entirely through an alpine environment, gradually leaving the valley floor to enter a steady, unvarying climb that leaves little room for recovery. It is an ideal stage for climbers and could prove decisive for the overall standings.

Aosta boasts a historical heritage that is unique in Italy, with the Arch of Augustus, the Roman theatre and the ancient city walls bearing witness to the city’s imperial past. As the route climbs towards Pila, the landscape reveals increasingly spectacular scenery, including coniferous forests and views of snow-capped peaks.

Aosta Valley cuisine is closely linked to the mountains: Fontina DOP cheese, polenta concia, cured meats and hearty dishes suited to the Alpine climate. This stage embodies the true essence of high-altitude professional cycling, where physical exertion takes centre stage.

The fifteenth stage links Voghera to Milan, crossing the Lombardy plain on a section entirely dedicated to sprinters. The route is straight and free of significant elevation changes, featuring long, straight sections that pass through countryside, alongside canals and through small towns.

In the second part of the stage, the route gradually approaches the metropolis of Milan, where urban traffic and the cityscape begin to replace the rural landscape of the plain.

Milan welcomes the Giro with its architectural and cultural heritage: the Duomo, the Galleria Vittorio Emanuele II and the modern design and fashion districts create a setting that is unique in Europe.

In terms of cuisine, the city is renowned for iconic dishes such as risotto alla milanese, cotoletta (veal cutlet) and panettone, while local craftsmanship is associated with design and manufacturing excellence.

This stage brings together sport and the metropolis, culminating in a spectacular finish in the economic heart of Italy.

Stage 16 marks the Giro’s entry into Swiss territory, starting in Bellinzona and finishing on the climb to Carì, in the Canton of Ticino. It is a short but extremely demanding section, characterised by a significant elevation gain and a very challenging final climb.

Bellinzona is famous for its three medieval castles, which are UNESCO World Heritage sites. These castles tower over the town and bear witness to the region's strategic role in the Middle Ages. The route then continues towards the Alpine valleys, where the road begins to climb steadily until it reaches high altitude.

The landscape is dominated by mountains, forests and small alpine villages, set in a stunning natural environment.

The local cuisine combines Italian and Swiss influences: alpine cheeses, polenta, cured meats and traditional mountain dishes. This stage perfectly embodies the international and Alpine character of the Giro, with nature taking centre stage.

Stage 17 of the Giro d’Italia 2026 marks a significant approach to the Trentino mountains. The start in Cassano d’Adda, on the Lombardy plain, leads into a progressively more challenging section that culminates with the finish in Andalo, at the foot of the Brenta Dolomites.

The route begins on the flat, easy-going roads typical of the Lower Po Valley, before becoming increasingly undulating as it approaches Trentino. The elevation gain increases in the central section and especially in the final stretch, where the climb towards Andalo demands stamina and the ability to manage exertion.

The landscape changes dramatically: from Lombardy's urban centres, the route progresses through verdant valleys, forests and increasingly majestic alpine scenery. Andalo is a tourist resort surrounded by nature, offering an ideal gateway to the Brenta Dolomites.

From a food and wine perspective, this stage passes through areas rich in tradition: Lombard risottos, cured meats, Trentino cheeses, speck and canederli (dumplings). This section gradually and naturally brings together lowland and mountain terrain, preparing the group for the major alpine challenges ahead.

Stage 18 runs between the Dolomites and the Prosecco hills, linking Fai della Paganella to Pieve di Soligo. From a scenic point of view, this is a very picturesque section, featuring a continuous succession of climbs, descents and hilly stretches.

The start takes place in an alpine setting, with the Dolomites providing the backdrop for the initial section of the route. The stage then descends towards the Veneto plain, entering the heart of the Prosecco Hills, a UNESCO World Heritage Site.

The landscape is dominated by well-tended vineyards, historic villages and scenic roads that wind through an area with a strong identity.

The cuisine here is among the most varied of the entire Giro: Prosecco DOCG, Venetian cheeses, traditional cured meats and rustic, traditional dishes. This stage combines natural beauty with world-class wine culture.

Stage 19 is one of the most spectacular stages in the entire Giro d’Italia. From Feltre, the route climbs steadily towards the most unspoilt Dolomites, culminating in Alleghe, at the foot of Monte Civetta.

The route is entirely mountainous and includes some of the most iconic climbs in Italian cycling, with alpine sections that can prove decisive for the overall standings. The overall elevation gain is significant, and this stage is set to be a real test.

The landscape is extraordinary: narrow valleys, vertical rock faces and views of the Dolomites, which constitute one of the world's most important natural heritage sites.

The local cuisine is Ladin and mountain-style: canederli (dumplings), polenta, alpine cheeses and hearty traditional Alpine dishes. A premier stage, where the mountains take centre stage.

The penultimate stage of the Giro starts in Gemona del Friuli and finishes on the ascent of Piancavallo, one of the toughest climbs in Friuli-Venezia Giulia. This is a crucial section, often decisive for the final standings.

The route initially crosses the Friulian plain, before tackling the first hilly sections leading up to the long final climb. Piancavallo represents a challenging and strategic high-altitude finish.

The landscape is varied and captivating, featuring historic villages, hills and mountains that mark the transition to the Eastern Alps.

Friulian cuisine is rich and distinctive: frico, San Daniele ham, white wines and traditional Alpine dishes. A stage that could decide the fate of the Giro.

The final stage of the Giro d’Italia 2026 takes place entirely in the capital, with both the start and the finish in Rome. It is a celebratory stage that takes place on a city circuit among the Eternal City's most iconic monuments.

The route passes through some of the capital's most iconic areas, offering a setting that is unique in the world: from the Colosseum to the Imperial Fora, and the city's main thoroughfares.

Rome is an open-air museum, where ancient history and modernity coexist in an extraordinary way. The Giro concludes in one of the most spectacular settings in world cycling.

Roman cuisine is renowned worldwide: carbonara, amatriciana, cacio e pepe and traditional Capitoline dishes. A perfect finale to three weeks of racing amidst Italian history, landscapes and culture.