Miles of meals from Pirelli


pirelli resizedJenson Button and Romain Grosjean were the celebrity chefs in the Pirelli motorhome, with the two champions going head to head in a culinary race this time under the watchful eye of Paul Hembery, the Italian firm’s motorsport director.

The challenge between the two drivers and a tasting of some of the Pirelli motorhome’s specialities, formed the backdrop today to the launch of Miles and Meals – handcrafted by Pirelli: a recipe book that reveals the secrets of Pirelli’s chefs and looks behind the scenes at the work of Pirelli’s personnel.

The book, a limited edition gift for guests and friends of Pirelli, is a playful way of illustrating the similarities between tyres and risotto, 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. It brings together the recipes of Pirelli’s head chef Fabrizio Tanfani, overseen by hospitality manager Cristian Staurenghi and features some of the best dishes to emerge from their kitchen, race after race across all four corners of the world. Accompanying the recipes – all naturally based on Italian cuisine, but often influenced by the flavours of the countries visited during the year – are strikingly original photographs of the ingredients in a Formula One context, particularly when it comes to pasta.

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.

There are also plenty of ‘behind the scenes’ stories from the Pirelli motorhome and the company’s engineers, from ‘Italian Sunday’ – a short break originally designed to beat the equatorial heat of Malaysia – to the everyday hard work of meetings, strategy analysis, data collection and calculation of camber and set-up for each race.

The recipes from Miles and Meals are available in digital form and can be downloaded from

Interesting facts about the motorhome:

  • Meals served per day: 180
  • Meals served per year: 21 600 (during 20 grands prix and 4 test sessions)
  • Meals per grand prix: around 600
  • Kilogrammes of meat: 18kg per day – 90kg per grand prix
  • Kilogrammes of fish: 12kg per day – 60kg per grand prix
  • Kilogrammes of pasta: 10kg per day – 50kg per grand prix
  • Oil: 15 litres per week
  • Bread: 50 baguettes per day
  • Water: 1 500 half-litre bottles per week
  • Coffee: 2 500 coffees per grand prix
  • Milk: 100 litres per week with cappuccino and tea
  • Fruit: 35kg per week
  • Total seats: 38 (each table is turned around on average about four times at lunch; between team and guests around 150 meals are served)
  • Number of people who work in the hospitality: 8 (three waitresses, two sous-chefs, one manager (Federica Marini) as well as Cristian and Fabrizio)
  • Size of kitchen: 2.5m x 7m
  • Motorhome size: 85m2