We went to the retreat of the Green Project Bardiani Csf Faizanè, the team of Reverbs, which as per tradition takes place at the estate The Buzzer In the Tuscan hills of Massa Marittima. But this tradition, this year more than ever, is accompanied by a wealth of innovation.
Innovation that passes not only through the new sponsor, the new athletes, but also and above all through the new medical-athletic staff and their new way of working. So let us tell you about a typical day for the Bardiani.
Alarm clock and scale
Wake up at around seven. Then, in groups of 8-9 athletes, we go to the checkpoint in the large common room in the center of the estate, which is sort of the nerve center of the entire retreat.
In this room in the morning, still fasting, the athletes are first weighed and then undergo bioimpedance testing, that is, the presence of fluids in the body.
«This – explains the doctor Andrea Giorgi – it's a very quick but important test. From the quantity of fluids, and if desired also from their "disposition", we can understand how much retention there was after dinner the night before, the level of hydration and recovery. And this last aspect is very important, especially during stage races. But also in this phase, which is the constructive one of preparation."
The boys then move to the adjacent dining room, where they have breakfast. Meanwhile, the doctors, too, Borja Martinez Gonzalez e Maurizio Vicini, They collect their data and make initial comparisons. In the event of a striking case, they raise their hand and intervene with a view to immediate training.
Per gram
We were talking about breakfast. On the table there are: cereals, cold cuts, hard-boiled or scrambled eggs, yogurt, dried or dried fruit... but above all, scales near the trays.
Athletes were provided with an app that tells them how much and what they need to eat. This way, once the plate is placed on the scale, the necessary quantities of food are weighed.
And the quantities vary. For example, after a distance, they should consume one gram of carbohydrates per kilogram. A lower amount may be needed after a rest day. The app then shows the weight difference between cooked and dry food. The most emblematic case is pasta. On the buffet tray, the pasta is obviously cooked, and if the kids know they need to eat 100 grams (raw), the app shows them the corresponding cooked amount.
Athletes know they have to be careful, especially at this time, but the sports directors sitting at another table widen their eyes… especially at the dessert (usually a tart) in the evening.
Let's go…
The training time varies depending on the job. But it's never too early. On the day of the distance (5 hours), for example, it was scheduled for 9:45.
The boys are divided into two groups: those who are further ahead in their preparation, and who will presumably start competing earlier, and those who are a little further behindThe tests carried out before the retreat also determined the two groups.
Another advantage of dividing them is that there is more homogeneity in the session itself. The directors say that this way, at the top of the climbs, which perhaps have to be done at a certain pace, one should expect less.
So we get ready. This time we're at the second focal point of the retreat: two farmhouses within this immense and splendid estate. From the central hall, it's a couple of minutes by car, but still on private roads. Here There are accommodations for the boys, spaces for the mechanics and even a gym.
They fill their pockets with supplements or rice cakes prepared by the masseurs. They grab their water bottles. The boys take care of the cold pack which they load onto their respective flagship: Group 1 or Group 2. A few checks on the bike (this is also the time to refine your position, especially since there is new material) and finally we're off.
Meanwhile, some boys go with the medical staff to take the lactate test, from which the various intensity zones for training will then be obtained: basic, medium, threshold... Once the test is finished, a third flagship will escort them to their respective group. The three flagships share their positions in real time.
Lunch and massages
By late afternoon, we're back. The training session had gone well, and of the planned five hours, we'd completed almost five and a half. We'd logged over 160 kilometers.
It's almost 16pm when, after a quick shower, the boys reach the dining room. The other staff, who were not in the flagship (doctors and masseurs), had already eaten and were ready to welcome them.
At the buffet, the riders find what the doctors recommended to the chefs. Everyone takes their own portions.
Once lunch is over, we rush off to the other farmhouse for a rest and massage. "But on the days when you don't do much," says Alessandro Donati, "you go to the gym." Meanwhile, coaches collect data on their software.
The will
Before dinner, there's an important appointment with the osteopath, Emanuele Cosentino. All 26 boys take a mat and perform specific stretching exercises indicated by Cosentino.
These are exercises aimed primarily at stretching the spine and unblocking the diaphragm.
Half an hour and then around 19:30-20pm everyone goes to dinner. On the plates, pre-established quantities and foods, like at lunch.
Finished? Not quite. Before breaking ranks, it's time for the briefing. We move to the now familiar large room and discuss the next day's training. We talk about what didn't work in the previous one. We compare notes.
Then a Everyone go to sleep. Not before putting on the sleep watch. Another new development introduced by the new medical staff. Another element to improve performance, which is then analyzed by Borja.
To the future
We admit, seeing this accurate and modern working method makes us happy. After being from the Jumbo Visma Knowing that an Italian team can work well is a great endorsement. Sure, the budgets aren't even comparable, but the quality of the work is still there. So, we're seeing a significant shift in direction. And in mentality.
«We had to adapt - Explains Roberto Reverberi, manager and sports director – Seeing how world cycling is evolving, it was a necessary change of pace. There's a huge gap with the most important WorldTour teams, now we're trying to hold on by bringing in such well-prepared people."
«Everything is more coordinated. The entire team is an organism. Nutrition, recovery, training… everything is organized down to the last detail. We had a meeting before the retreat to see what was needed and we implemented it. I see that the kids have taken this change well. They feel supported and do things with morale and enthusiasm."
«I was just talking about it with GabburoHe told me: “Roby, we've made a leap in quality and the boys are happy."
On the rose
After the greetings of Zana, Visconti, Modolo, Battaglin… there is a new group.
«The idea was to modernize the environment. Given the crisis in Italian cycling, we've focused even more on young people. We took on other juniors before the others arrived, with the idea of helping them grow. They will do high-level U23 activities, with some forays among the pros."
"The experienced rider must be proactive. He must encourage the youngsters and not be a deterrent. If he has to train, I no longer want to hear him tell a youngster, 'You're too confident, go slower.' Just because he wants to slow down. He must help the youngsters and... us. At that point, experience is an added value in achieving results."
And speaking of results: who are you focusing on this year in Green Project Bardiani?
«We – concludes Reverberi – we rely heavily on the most experienced: Fiorelli, Zocarato. And also Tonelli and Gabburo are a guarantee. But also from CoviliI expect a leap in quality from him (he seems to have been among the best during the tests, ed.). I see him as more confident. I would like him to finish in the Giro d'Italia to help him mature further and make him more responsible."
«We have some really promising young people. I don't want to exaggerate if I say that we have the most interesting ones on the Italian scene, excluding those 6-7 who have moved up to the WorldTour but I don't know how much space they will have."
