ski mountaineering

Transcavallo 2012, registration open but the snow is missing

Transcavallo 2012

Alpago has always been a popular destination for ski mountaineering lovers: there are no big ski areas here and nature is as wild as ever. Every winter the slopes of the Alpago mountains are covered with abundant snow that lasts until the last days of April. This year, however, the snow is missing and the landscape looks more autumnal than wintry. And to think that less than a month remains until the 29th edition of the Transcavallo, the famous ski mountaineering race held right here every year.
Scheduled for Saturday, February 18 and Sunday, February 19, the organization of the Transcavallo is already under way and work is going on “dry”, while waiting for Monte Guslon, the Cornor and Val Salatis to be covered with snow.

transcavallo 2012

“Everything would be ready“, said Corrado Azzalini, patron of the Transcavallo. “We are waiting for the snow to arrive – Azzalini continued – on the race courses; as for the other organizational aspects, we are well advanced. We decided to hold the race over two days to give the Transcavallo a tourism-and-sport character; in practice, since 2009, for one reason or another, our Committee has been working over several days. We are also convinced that the courses we have designed reflect the expectations of the most demanding competitors. That is precisely why we wanted to keep the mountaineering character of the Transcavallo strong“.
The race areas will be split between the west face of the Guslon, the Cornor and Val Salatis. Besides the confirmed ascent along the gully that made the Transcavallo famous, next February the east face of Monte Cornor will be tackled for the first time. The first stage will have 1,740 meters of climbing alone, while the final race will have a greater elevation gain, 1,923 meters of ascent.

While waiting for the snow, you can visit the website transcavallo.it, where you will find all the information on how to register and take part in the race.

No comments yet

Leave a comment or review

Leave a comment or review

Your email address will not be published. Required fields are marked *