GHENT (Belgium) – "A Six Days is like a road stage race. You can cover more than 100 kilometers in one evening." These words from Michele Scartezzini they immediately piqued our curiosity, among the many things we have seen in recent days at the velodrome Kuipke.
A Six Days is truly something special. Tactics, starting with effort management, are key to practically everything. Sometimes, you deliberately let a test go because it might not yield many points, while the next one is more "substantial" and perhaps even suited to your characteristics. And then there's the actual management of the day.
Michele Scartezzini, the only Italian elite competing in the Six Days of Ghent, made us discover the 24 hours of the “six-journalist”.
Michele, the schedules are staggered, so where do we start?
I'd say from the afternoon. Now (the time of the interview, ed.) it's around 4:30 pm and I'm waiting for the massage which will last an hour. Afterwards, Around 18 pm, I'll go to lunch. I'll have a plate of pasta. and a slice of chicken. And at 20 pm the "rumba" begins!
Are you warming up?
Not much, to be honest. Also because the first race is at 8:30 pm and before We film for a good 20 minutes for the introduction of the couples. Then you also have to look at the program. If there's a quick race right away, yes, but here we start with the points race, which is long, so that's fineBut there are some people, perhaps those aiming for victory, who do a bit of roller skating before hitting the track.
Then the evening begins. It's a constant up and down the ring with all sorts of challenges, some in pairs, some individually, long or fast, but always for the team...
Exactly. There are two main shifts. In the middle there is A break during which we eat something; I have some rice and banana. A very light and short massage is performed., just to relax the muscles, and we start again until closing time which is after 1am.
You mentioned nutrition: how do you manage it? Does the little computer under your saddle also help you understand how much you're spending?
I'm now very experienced. I only use the computer to review my heart rate and, above all, to acquire data, which I'll later use for training. Also, because it can't be used on the track. You can also put it on the handlebars, but it must be covered. It's forbidden by the rules: you could get distracted, it only takes a moment, you touch the front one. There are no brakes here...
And what do you eat besides rice in those hours between one test and the next?
Mainly liquids: mineral salts, maltodextrins… It's important to never go on the slopes empty, because if you don't have enough sugar, it's a real problem. The laps of delay are in abundance! I learned this at my own expense in a Six Days race I did with Viviani.
What happens once the race is over?
I'll go straight back to the hotel. Others prefer to shower here, but... they're not great showers. I have dinner at 2,15-2,30: more pasta or rice, fish or meat, if there's a red one too. A chat with some other athletes (they're all in the same hotel, ed.) and then a shower. I prefer to take it then because it helps me relax.
You were actually explaining to us that the topic of sleep is a bit peculiar…
Between finishing your run, going back to the hotel, the tiredness and also the adrenaline, sleep doesn't come immediately. I usually go to sleep around 3:30-4. After showering, I check my phone. Sometimes you're so tired you can't sleep.
What time do you wake up?
I set my alarm for 11, but yesterday I was awake at 10:30, for example. I set it on the timer of the electric Moka pot I brought from home. And then, very calmly, around 12, I go to breakfast. But first I answer the messages. Just yesterday he called me. Villa, which was with Pippo (Ganna, ed.). Then agree, Lamon…I spent a lot of time with Pippo. Consonni asked me if I had taken the “Six Day Time Zone”, as we say in slang! And he also wanted to know what the pace was like on the track.
What do you eat for breakfast?
Coffee, bread, eggs, biscuits… here are the caramelized ones that are the bomb! Anyway, it's a very normal and basic breakfast, everywhere, I eat what's there.
Have you finished breakfast?
We go back to the room, relax a bit and then we come to the velodrome. Yesterday, for example, I left a little early, around 3:30 pm, because I was tired of staying in the hotel and came to Ghent. I stopped by the supermarket to pick up a few things to take to the track and then came here. Now I'm waiting for my massage, which my partner is giving me. Milan Van den Haute, in the large cabin in the other shed.
And so the 24-hour race comes full circle. Instead, Michele, let's also talk about some technical aspects. The Kuipke track is a particular one: short, steep, tight corners... what measures do you take on the bikes?
I would start with the gear ratios, which need to be shorter than normal, otherwise you'll get stuck with these curves. I’m using a 51×15 for the longer runs, a 51×14 for the flying lap, and a 51×13 for the derny. The cranks are also shorter: 170 instead of 172,5: it is essential to ride agilely.
You feel the pressure a lot on these curves, so we've been told. Do you lower the saddle too?
Yup: it goes down by 2-3 millimeters. Not only that, but the handlebars also rise. In the middle of the turn, you're squashed against the bike, and reflexively you try to push yourself up with your neck. Raising the handlebars, even by one centimeter, You can feel a little more comfortable. I haven't touched anything yet, but if I feel pain or tired, I will.
How much material did you bring?
Two complete bikes, plus a pair of wheels, one lenticular wheel and a whole series of gears and spacers. Some tires... Then for the rest there's the mechanic.
