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The 3rd edition of the Master of Hospitaliy - the challenge between the best chefs in the paddock, organized by GPOne and the Prosecco DOC consortium, with the participation of Sky - made a stop at Mugello. For one evening, the hospitality areas of the MotoGP teams were transformed into starred restaurants with a jury of journalists and industry personnel who decided on the winner. Team Gresini pioneered the competition at Le Mans while, in Italy, the MotoEX2 hospitality opened its doors and put itself to the test.
For the occasion, Franco Battaini and Fonsi Nieto ditched their handlebars on their electric Ducatis - with which they make their guest-passengers experience the emotions of riders - and put on their chef's hats. But not only for the customary photographs, because Franco and Fonsi actively participated in preparing the dishes, even rolling pasta dough by hand.
All this, of course, under the supervision of two chefs, Vincenzo Santangelo and Matteo Casadio (both from Ravenna), who created a menu in which Prosecco DOC was the protagonist in every dish. And they logically gave a touch of racing to the evening, using nothing less than ... a Ducati as a centerpiece.
As per tradition, journalists and motorcycle racing pesonnel acted as judges, led by Michelin Communications Manager Alessandro Barlozzi in the role of head juror. There were six categories the jury had to vote on: location, plating, pairing with Prosecco DOC, service, taste, and the riders' skills in the kitchen.
All we have to do now is discover the chefs' inventions:
Appetizer: Red shrimp tartare with Prosecco DOC foam and lime zest.
First course: Steamed ravioli with a reduction of Prosecco DOC, blue lobster, and shisa.
Second course: Iberian pork cheek cooked in Prosecco DOC rosé and green apples, served with celeriac purée and asparagus.
Dessert: Wild berry pavlova and Prosecco DOC rosé.
