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69,2 km - Altitude gain 950mt

Stage 12

Volvera -


Thursday 18  May 2023 69,2km Altitude gain 950mt
Stage suitable for: Intermediates

Withdrawals: 0

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Touristic Information

The existence of the Municipality of Volvera is certified since the 11th century: first as possessions of the Benedictines of San Giusto di Susa, later of the Counts of Piossasco.
The most significant historical event is the battle of Marsaglia (4 October 1693), between the French troops and the army of Amedeo II of Savoy, which resulted in more than 13,000 casualties in about 4 hours of battle. Even today this event is remembered every last weekend of September with an important historical re-enactment of international standing.

The town is crossed by numerous cycle and pedestrian lanes that converge on the Eurovelo 8 cycle ruote. A well equipped fitness area in Fellini Square and some paths in the countryside are ideal places for walks and outdoor sports activities.



Rivoli is 13 kilometers away from Turin and 102 kilometers from French borders, and it’s located at the mouth of Susa valley. Today, Rivoli has approximately 48,000 inhabitants. Thanks to its ancient historical origins, Rivoli is one of the most distinctive art cities of Piedmont. Corso Francia, a spectacular road designed in the XIV Century, connects Rivoli with Turin and is one of the main roards of Turin itself. Corso Francia, with a total length of 11.75 km, is the longest straight roads of Europe. Rivoli is a place of history, and its buildings from the various Centuries are proof of this, the most distinguishing of which is the Castello di Rivoli (the Castle), which has been one of the oldest residences of Savoy family. The Castello is the symbol of the city and hosts one of the world’s most appreciated contemporary art museums.


Rivolotto is the name of a biscuit, the fruit of the art of a group of confectioners and bakers from Rivoli. Rivolotto has been recognized with the “De.Co.” (Denominazione Comunale, an important recognition given to typical products historically linked to a place to preserve their genuineness and territoriality. The biscuit is unique in design, shape and taste and is the ambassador of the local masters of taste at institutional events. It was one of Piedmont’s products of excellence at the ATP Tennis Finals in Turin.

Rivoli is home to Aziende Agricole (“Farms”) Scaglia, Massola and Comba, breeding cattle of the Piedmontese breed, winners of numerous recognitions and awards. Azienda Agricola Scaglia proposes a simple yet revolutionary idea of slow-fast food at zero km, which aims at valorising the short supply chain and the excellence of the territory. A new food concept that revolves around using only the meat processed at the farm, obtained from animals reared in the area.



The presence of Nebbiolo on the hills of Rivoli is documented by the oldest written testimony, drawn up on a parchment in custody at the Historical Archives of Turin, which records the production of the fine wine on the hills of the Castellania di Rivoli (the ancient castle) since 1266.

This document is part of the more than 3,000 rolls, known as Conti delle Castellanie,

i.e. the accounts rendered by a castellan, a local representative of the central power, to his lord.

The oldest extant one is the roll of the Castellania of Rivoli (1264-1266), where the castellan was Umberto de Balma. Accounts of A.D. 1266 report the following: “receptis de exitu vinearum de Nibiol hoc anno de CCC sextariis ” (in 1266, 12,205 litres of Nebbiolo wine are recorded as incomes).

This document unequivocally states that the first known cradle of Nebbiolo was Rivoli.

In 2017, over 750 years later, Pierro winery is once again cultivating Nebbiolo grapes on the same hills, bringing back a historical memory that was about to fade away.



‘La Maggiorana’ is the first school of culinary art in Piedmont, established in 1973 by Elena Maggiora together with her sister Erica, who was recognized at the young age of 19 years as the youngest Cordon Bleu d’Italia and pupil of the most illustrious experts of international haute cuisine, from Gualtiero Marchesi to Paul Bocause.

Courses at La Maggiorana explore Italian traditional recipes as well as re-elaborations and creations of Erika Maggiora.

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