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The 3rd edition of 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, has moved to Assen where Aprilia is putting itself to the test. For one evening, the hospitality areas of the MotoGP teams were transformed into starred restaurants with a jury of journalists and industry insiders deciding the winner. It was Team Gresini that baptized the competition at Le Mans, while in Italy it was the turn of the MotoEX2 hospitality. The Noale manufacturer accepted the challenge in the Netherlands, with the intention of defending last year's victory.
For the occasion, host Massimo Rivola fielded all his forces, enlisting in the kitchen not only the two riders Aleix Espargarò and Maverick Vinales, but also their crew chiefs Antonio Jiménez and Manuel Cazeaux . The four showed that they also know their way around pots and knives.
Helping them, of course, were the two 'official' chefs Enrico Allegri and Samuele Becagli, while the room was managed by the capable hands of Daniele Tortoli, who could count on Michelle Benzi, Filippo Motta and Ivor Bourne.
In the role of judges, as per tradition, were the journalists and motorcycle racing insiders, led by Michelin Communications Manager Alessandro Barlozzi, in the role of chairman. There were six items to be considered in the votes for the jury: the location, the food, the pairing with Prosecco DOC, the service, the taste and the skill of the riders at the stove.
Fish and seafood were the stars of the menu, preceded by an innovative version of the Cosmopolitan made with Prosecco DOC.
Appetizers: Scallop half sphere with Prosecco DOC, salty crumble, Parmesan mousse and basil oil.
Ceviche with Prosecco DOC.
Primo: Handmade Strozzapreti al Prosecco DOC with squid ink, shelled clams, lime and salicornia.
Granita al Prosecco Rosé.
Second: Tentacle of octopus cooked at low temperature with Prosecco DOC on Jerusalem artichoke cream, Prosecco Rosé mayonnaise and "Giuseppe Giusti" red vermouth reduction.
Dessert: Tartlets decomposed, white chocolate, vanilla, cardamom powder and Prosecco DOC shortbread.
