MotoGP, Master of Hospitality: Randy Mamola's exuberance in the Alpinestars kitchen

The third edition of the Master of Hospitality - the friendly challenge between the best paddock chefs organized by GPOne and the Prosecco DOC consortium, with the participation of Sky - makes a stop in Aragon, Spain, where Alpinestars has accepted the challenge in the sixth and final event before the grand finale in Misano. For one evening, the hospitality areas of the MotoGP paddocks are transformed into starred restaurants, with a jury of journalists and industry insiders who are called upon to judge the dishes and decree a winner. In previous events, the Gresini team had opened the dances at Le Mans, followed by the MotoEX2's hospitality at Mugello, then Aprilia at Assen, and Leopard's hospitality entered the game at the Sachsenring for the Moto3. Instead, the Red Bull Ring was the stage for the Honda HRC team and, finally, it's now Alpinestars' turn here in Aragon.

Once, again, in the kitchen, and acting as the cicerone of hospitality, was the iconic and exuberant Randy Mamola, who joined in on the action by backing up the chefs in preparing the menu, while also entertaining guests at their tables.

Directing operations in the kitchen were chef Francesco Dal Bosco, assisted by colleagues Cirio Scialdone and Maurizio Bellò. Organizing the evening was, as always, the impeccablehospitality manager, Sofia Torri.

In the role of judges, as per tradition, were the journalists and motorcycle racing insiders. Six categories were taken into consideration for the votes given by the jury: venue, mise en place, pairing with Prosecco DOC, service, taste and, finally, skills of the riders in the kitchen.

The Alpinestars chefs bet on a sophisticated menu full of contrasts and novel pairings. While waiting for the video, you can start "enjoying" the menu and photos of the evening:

Appetizer:
- Crystallized Prosecco DOC water with sardonic rice "in saor" 2.0
- Salted macaron with smoked wild salmon tartare and peach gelèe
- Celeriac tagliolini with a Cantabrian anchovy and black garlic cream reduction
- Tarbouriech pink oyster from the Sacca degli Scardovari inlet (Delta of Pò River), pickleweed, and Prosecco DOC
- Potato and chorizo mousse with toasted paprika and Prosecco DOC with crispy octopus flakes
First course:
- Risotti scampi and scampi carpaccio, Prosecco DOC bisque, kefir, and lime
Second course:
- Red lobster with Prosecco DOC buerre blanc, herring roe, and cruditè cucumbers.
Dessert:
- Creamy white chocolate and raspberry ingot, rosemary glaze, and Prosecco DOC red-berry coulisse
Sorbet:
- Prosecco DOC white melon granita with cucumber extract, sweet mint crumble, and elderflower crystals