The city of MotoGP

With the arrival of the World Championship in Europe, the World Cup paddock returned to its pre-pandemic format. “MotoGP City” lives on with vigor. Most factories and sponsors open facilities where their VIPs will be greeted and cover the management of their own teams. Each has a top chef, giving each hospitality its own personality. Italian cuisine is the queen of the World Cup paddock, but there is also in Southeast Asia or that changes depending on the country being visited.

THE FACTORY TEAMS

Honda / HRC

Honda’s white hospitality imposes. The Es, with 400 m2 spread over two floors, is the largest of the factories and takes two full days to set it up. On the ground floor is the dining room, while upstairs there is a set for television interviews and another area for press conferences. The ride will start on the Monday afternoon before the GP and end on Wednesday! Chef Lucas Cirjuna manages his kitchen, which typically comes from Mediterranean cuisine recipes with nods to Japanese for obvious reasons.

The data

400 m2 spread over two floors
Spaces reserved for TV interviews and press conferences
Chef: Lucas Cirjuna
Cuisine: Mediterranean, with nods to Japanese dishes

yamaha

160 m2 is spread over one floor. It consists of a spacious dining room with an island for the buffet and the inevitable coffee bar -it is run by Italians-. Quartararo and Morbidelli have their own tables, while around the dining room there are offices for the team manager, marketing and communication staff, as well as meeting rooms. The nine people required for its assembly would take 18 hours to make it operational. Four people in the kitchen led by Francesco Massa mainly prepare Italian food and the specialties of the “theme corner” with the specialties of the country where the GP will be held.

The data

160 m2
Chef: Francesco Massa
Cuisine: Italian, with a “theme corner” with specialties of each country

Ducati

How is it different, the Ducati has an elegant hospitality characterized by luster and … the color red. The surface is approximately 200 m2 and it takes about 27 from the start of the assembly until it is ready. The kitchen is managed by Emanuelle Bertolaso, assisted by two assistants. That type of food? … Obviously very Italian.

The data

200 m2
Internal overhang as a reserved
Chef: Emanuelle Bertolaso
Food: 100% Italian

suzuki

This is the smallest of the factory groups. The dining room does not reach 100 m2, but at the entrance is on the left the inevitable “espresso” bar after the “pranzo” -food in Italian, and on the left is a new corner of Estrella Galicia. On the sides of the dining room are access to marketing office trucks, communication and meeting room.

Chef Alessio Armigieri with two assistants oversees the preparation of more than 100 meals a day served by three people in the room. Number multiplied by two in Misano, Barcelona, ​​Mugello or Valencia. The food is Mediterranean, with a nod to the team’s Japanese staff. The typical foods of the country in which they are found are also replicated in each GP. For this, fresh food is bought at local markets.

The data

100 m2
Estrella Galicia corner bar
Chef: Alessio Armigieri
Food: Mediterranean, Japanese and local

aprilia

The 104 m2 has Aprilia’s “all black” hospitality, where its two ex-F1 chefs are particularly brilliant. At “Casa Aprilia” the food is very Italian and is characterized by being served at the table after being selected à la carte. The three people in the room have a lot of work, as they are “open” for breakfast, lunch and dinner. Each day of GGPP they are attended by 240 people between team members and guests.

The data

105 m2
Chef: Fabrizio Tanfani and Enrico Allegri
Cuisine: Italian, menu with options served on the table

THE PRIVATE TEAMS

VR46

• Chef: Francesco Valli

• Food: Mediterranean

RNF

• 300 m2 on two floors

• Chef: Mateo Canale

• Food: Southeast Asia; the use of pork is prohibited

• Only hospitality with European Certificate against wind -up to 75 km/h- and snow -up to one meter-. As such, it is very heavy, requiring 6 trucks to carry it, a boom and 20 people to assemble it.

Gresini

• 250 m2

• Chef: Maura Baldelli

• Food: Italian

PRAMAC

• 150 m2 x 2; ground floor for team members and press, upper floor for VIPS

• Chef: Kitchen on the ground floor, Jonathan Fantin

• VIP Chef: VIP reserved kitchen, Ricardo Cucchi

• Cuisine: Galateo Cattering from Florence

SPECIAL CATEGORY

Red Bull / KTM

• 788 m2 on three floors

• Carried 20 trucks / Assembly two and a half days / 20 people

• Chef: An Italian, a German and an Austrian

• Food: Opus Cattering / Italy