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Behind the scenes at Fortuna Honda Hospitality

 Behind the scenes at Fortuna Honda Hospitality

Behind the scenes at Fortuna Honda Hospitality

A whole world revolves around the racetrack. A miniature city that lives and works in the shadows, away from the glare of the television cameras where the public don't get to see because it is surrounded by a wall of surveillance, breached only by those wearing the most desired of objects: the pass. Behind the ribbon of the circuit is the true World Championship circus, a community of hundreds of people, the offices where they work and a residential area where the riders sleep. There is even a hospital, the Clinica Mobile. The paddock is not short of anything. It is a world that grows bigger every year as the needs of companies and sponsors increase. For that reason the team led by Fausto Gresini arrives each year with a new or renovated hospitality unit, which stands out in the paddock for its elegance and practicality.

Present at the eleven European rounds with a structure of 150m², as well as two truck-offices, the Team Fortuna Honda hospitality covers around 30,000km a year per truck, with each one using up around 120,000 litres of fuel.

The supply of most of the provisions actually comes from Italy thanks to the partnership with Altasfera, who provide everything from pasta to salami. Fresh ingredients such as bread, fruit and vegetables are bought at the event.

The trucks arrive at the circuit on a Tuesday afternoon in order to begin set-up on Wednesday morning. The structure is complex and takes around sixteen hours to put together, including the air conditioning system (thanks to the support of Blue Box). But the team led by Maurizio Giordani can work miracles and on Thursday morning everything is ready to begin offering the complete service, from breakfast to dinner, including lunch, snacks and aperitifs provided by Campari. Six people in all - three in the dining room and three in the kitchen - help serve up around 700 meals at each GP.

The season in numbers

9,000 - meals served
1000 - extra meals at a major event such as Mugello or the Spanish races
10,000 - litres of water
1,000 - litres of tea
3,000 - litres of beer
12,000 - Mokador coffees
2,500 - packets of crisps
600 - kilos of peeled potatoes
150 - litres of olive oil
1,000 - kilos of bread
1,000 - kilos of pasta
The riders follow a strict diet. Marco Melandri eats between 60 and 100g of whole-wheat pasta dressed with oil. Toni Elias also eats Mediterranean style and starts the day with a typical Catalan breakfast of bread dressed with tomatoes and oil with ham.

MotoGP, 2006

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