Has Pirelli bitten off more than it can chew with its latest venture? We doubt it!
The Italian tyres manufacture has blended together the ingredients – tyres, Formula One and hospitality – to create ‘Miles and Meals’ a recipe book that reveals the secrets of Pirelli’s chefs.
The book, a limited edition gift for guests and friends of Pirelli, is a playful way of illustrating the similarities between tyres and food, as well as compounds and ingredients.
It’s an alternative look at how the world of tyres works, bringing out the lighter side of life in the motorhome.
Maurizio Boiocchi, Pirelli’s research and development director and the ‘father’ of the Formula One P Zero and Cinturato tyres, writes at the start of the book: “Making a good tyre is like making a good risotto.”
The book opens by drawing a parallel between kitchen recipes and tyre compounds. Both are the result of top quality ingredients and the harmonious balance between them, as well as constant checking, years of experience and undivided attention to the end client: whether it’s a team using tyres or a privileged guest in the motorhome.
Another element in common is human know-how. The touch of an expert is crucial in the kitchen and no less vital when it comes to dealing with the cutting-edge technology that that characterises the production of modern competition tyres.
This essential element is reflected by one key word in the book’s subheading, “handcrafted”, and also by the photographs that depict Pirelli’s engineers measuring, analysing and preparing the tyres for competition.
‘Miles and Meals’ brings together the recipes of Pirelli’s head chef Fabrizio Tanfani, overseen by hospitality manager Cristian Staurenghi.
The book takes in some of the best dishes to emerge from their kitchen during the F1 season. The recipies – all naturally based on Italian cuisine, but often influenced by the flavours of the countries visited during the year – are accompanied by anecdotes about the world of racing.
Each one also has a side-order of strikingly original photographs of the ingredients in a Formula One context, particularly when it comes to pasta.
So the agnolotti are in the shape of racing cars going head to head around a corner, the paccheri are single-seaters driving down a straight flanked by tyres made out of tomatoes and pine nuts, sprinkled sea salt is a gravel trap, a basil leaf is a green light, and even an octopus takes on the form of a mechanic with eight arms – ready to launch into the fastest pit stop imaginable.
Finally, throw into the mix plenty of behind the scenes stories and atmosphere from the Pirelli motorhome and the company’s engineers and voila – Pirelli has another success on its plate!
Alex Kapadia, Operations Team