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Master of Hospitality – the competition involving the best chefs of the MotoGP paddock – is back. A challenge that was first organized in 2019 by GPOne and the Prosecco DOC consortium, and one that, this year, continues to be faithful to itself, but that has also added something new to its format: the presence of SKY. This second edition began with the Gresini Racing team, followed by Repsol Honda, and now it was Alpinestars that open the doors of its “restaurant” at the Sachsenring to the jury, with Massimo Vergini, CFO of the Leopard team, as jury president.
The Alpinestars guys certainly didn’t underestimate the competition. Their menu was inspired by the four seasons. Chef Francesco Dal Bosco headed the kitchen, assisted by colleagues Cirio Scialdone and Maurizio Bellò.
They then went for broke, with a legend of the likes of Randy Mamola. The American rider showed dexterity in the kitchen and congeniality out on the floor, as he laughed and joked with the guests.
The evening was organized by the head of Alpinestars Hospitality, Sofia Torri, who is always impeccable in her role.
Six categories were taken into account for the votes given by the jury, which was made up of journalists and staff (with an exceptional guest, Friné Velilla, MotoGP Media Manager): location, layout, pairing with Prosecco Doc, service, taste and, the added novelty of this edition: the skill of the riders in the kitchen.
The following is the menu, which stood out for its courage, because the three chefs sought new pairings with Prosecco DOC. In a few days, you’ll also be able to “enjoy” the video of the evening.
Appetizer: Fried egg, kataifi pasta nest, cream of wild asparagus, and 36-month-old Parmigiano Reggiano.
First course: Creamed goat-cheese risotto, figs, and San Daniele powder.
Second course: Veal fillet with gravy, black forest chanterelle cream, Prosecco Doc reduction, and baby chard.
Dessert: Chocolate cake with warm filling, berry sauce, and cold Prosecco DOC zabaione.
