There’s a great deal of excitement surrounding the young US talent Luke Lamperti, but no one – not even himself – knows quite what sort of rider he is or will become as he embarks on his first World Tour season with Soudal Quick-Step.Originally from California, Lamperti began riding dirt bikes at the age of three. Over the recent seasons, he has emerged as one of the most sought-after young riders, showcasing his prowess with numerous victories and promising potential in sprints and one-day races.Packing an impressive speed, the 21-year-old is keen to show what he is capable of, not just in bunch sprints but also in the Classics, which he is very fond of.In this podcast episode, Luke Lamperti shares his experiences and insights on crit and kermesse racing and his career. He discusses his training, favorite race courses, and the importance of comfort and trust in the pack. Luke also talks about his transition from US racing to European racing and his goals for the future.From his affinity for Castelli gear to his race-day nutrition strategies, Lamperti provides a comprehensive glimpse into the life of a professional cyclist, offering invaluable insights for both amateur enthusiasts and seasoned professionals keen on crit racing.We hope you’ll enjoy this fully packed and insightful episode with Luke Lamperti of @soudalquickstep TOPICS DISCUSSED00:00 Introduction03:06 Luke's Background and Journey into Cycling4:51 Return to Castelli7:56 Transition from US Racing to European Racing9:21 Move to Girona and Signing with Soudal Quickstep21:17 Crit and Kermesse Racing27:18 Training for Crit Racing31:36 Tire Size, Pressure, and Nutrition for Crit Racing34:00 Ending– LINKS –Luke LampertiHost: Soren JensenSEND US YOUR QUESTIONSIf you want your questions to be answered on air, be sure to submit your questions by sending us a message on social media or by email to [email protected]________Follow Castelli on social:InstagramInstagram TriathlonFacebookWe're also on STRAVA Hosted on Acast. See acast.com/privacy for more information.
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