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The second edition of Master of Hospitality took place at Le Mans. The competition that involves the best chefs of the MotoGP paddock. It was organized for the first time in 2019 by GPOne and the Prosecco DOC consortium, but a new twist was added this year.
The Gresini Racing team did the honors in the early evening and put themselves to the test by organizing a dinner strictly based on the bubbly. The managers, journalists, and staff of the World Championship judged menus that best paired with Prosecco.
Six categories were taken into consideration: venue, mise en place, pairing with Prossecco Doc, service, taste and, this edition’s twist: the riders' skills in the kitchen.
Fabio Di Giannantonio and Alex Marquez didn’t hesitate in contributing to the evening, supporting chef Maura Bardelli in the preparation of hors d’oeuvres and appetizers. The Spanish rider also wanted to improvise as a waiter and serve his own creation to the president of the jury. This role at Le Mans was duly attributed to Massimo Vergini, CFO of Leopard Racing, winner the first edition of Master of Hospitality. At his side, in the role of “notary”, was Alessandro Barlozzi, head of communications for Michelin motorsports.
At the helm of the Gresini hospitality hall was Gianluca “Pasto” Pastorelli, while the queen of the kitchen was Maura Bardelli, who focused on fish and seafood to enhance the taste of Prosecco DOC.
In occasion of the Mugello GP, you’ll be able to watch the video of the evening. Meanwhile, below is the menu:
Hors d’oeuvre: Pumpkin squash with kataifi prawn and sour cream, accompanied by Prosecco Doc with Aperol caviar.
Appetizer: “Alcoholic” mesclun with Prosecco Rosé Doc, shrimp tails and squid from the upper Adriatic.
First course: Spaghetti with lobster flavored with Prosecco DOC.
Main course: Tuna tataki marinated with soy sauce and lime, with wakame algae.
Dessert: Peach with Prosecco Rosé Doc, dark-chocolate crumble, and Madagascar Bourbon vanilla ice cream sphere.
