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MotoGP, Master of Hospitality: in Aprilia with Espargarò and Vinales as chefs and Biaggi maître

Fourth appointment for the challenge, organized by GPOne and Prosecco DOC, which pits the best chefs in the paddock against each other. In Assen the men from Noale were protagonists

MotoGP: Master of Hospitality: in Aprilia with Espargarò and Vinales as chefs and Biaggi maître


At Assen it was Aprilia’s 'restaurant' that opened its doors to Master of Hospitality, the challenge organized by GPOne and the Prosecco DOC consortium (and enriched this year by the presence of Sky) which pits the best chefs in the MotoGP paddock against each other. The competition got underway with the Gresini Racing team, followed by Repsol Honda and then Alpinestars. In the Netherlands, on the other hand, it was the men from Noale who showed that in their DNA there are not only engines, but also good food.

The Aprilia squadron is headed by chefs Enrico Allegri and Samuele Becagli, while the dining room is in the hands of Daniele Tartoni, assisted by Michelle Benzi, Filippo Motta and Ivor Bourne. Even the big boss Massimo Rivola did not shy away from the challenge, supervising (and enjoying) the dinner, with the same attention he has in the box.

After all, the riders also took part in the appointment. Aleix Espargarò and Maverick Vinales tried their hand at preparing the dishes, while Lorenzo Savadori and Max Biaggi took on the role of waiters.

In the role of judges, as per tradition, journalists and insiders of the world championship, led by La Repubblica correspondent Massimo Calandri who was the president. Six items were taken into consideration in the votes for the jury, made up of journalists and insiders (with special guest Ignacio Sagnier, MotoGP Media Manager): location, plating, pairing with Prosecco DOC, service, taste and - new for this edition - the skill of the riders in the kitchen.

All that remains is to conclude with the menu. The chefs tried to enhance Prosecco DOC with fish dishes with attention to the smallest details.


Entrée: Gazpacho with Prosecco DOC, truffle mashed potatoes and Argentinian prawn tails.

Appetizer: Low-temperature octopus petals on potato snow, parsley oil and tomato powder.

First course: Carnaroli risotto with rosé, red prawn tartare, burrata, bisque and Prosecco DOC caviar.

Second course: Sea bream fillet on leek cream, basil sponge and Prosecco DOC gel.

Dessert: Decomposed Mascarpone on 80% cocoa crumble. Gelée with Prosecco DOC and stroopwafel.


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