Final appointment with Master of Hospitality, the challenge organized by GPOne and the Prosecco Doc consortium (with the presence of SKY) to make a back-to-back comparison of one of the fundamental aspects of paddock life, Hospitality, with a high-level menu created by the chefs , who clash with each other with elaborate dishes. Aided by the presence of the riders who also tried their hand at the stove, at the Barcelona GP it was the turn of the Cryptodata RNF Aprilia team, the last contender after Gresini, Repsol Honda, Alpinestars, Aprilia and KTM.
Welcoming the jury made up of journalists and professionals - and captained for the occasion by the long-standing MotoGP photographer Gigi Soldano - were the patron Razlan Razali and Miguel Oliveira, who introduced the menu prepared by Chef Matteo Canale from Vicenza. Raul Fernandez also did not fail to go to work in the kitchen, while Connie Joseph oversaw the room.
Six items to take into consideration in the votes: location, plating, pairing with Prosecco DOC, service, taste and - new for this edition - the skill of the riders in the kitchen.
As follows, the menu for the evening.
Entrée: Bloody Mary of shrimp and burrata mousse with Prosecco DOC, salmon marinated in Prosecco DOC and Prosecco DOC jelly. All smoked with wine and grape essences.
First course: Ravioli of raw prawns filled with vegetables marinated in Prosecco DOC, served on gazpacho of purple grapes and turnips with a reduction of Prosecco DOC rosé and shellfish.
Second course: Veal cheek cooked at low temperature, served with raw prawns marinated in Prosecco DOC, dried grape skin, Prosecco DOC rosé jelly and seared grape skin with a side dish of carrots and potatoes.
Dessert: Rosé Prosecco DOC Bavarian cream with grape jelly and Prosecco DOC biscuit with grill-flavoured basil, peach ice cream and Prosecco DOC reduction, basil and lime.