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Riders tuck into traditional Catalan cuisine

Riders tuck into traditional Catalan cuisine

Earlier in the day, some of the MotoGP™ contingent took a trip to the local town of Granollers to not only experience the hustle and bustle of a typical market, but also to get hands on in the kitchen with some Catalan specialities.

Power Electronics Aspar’s Aleix Espargaró, Pons 40 HP Tuenti’s Pol Espargaró, Mapfre Aspar Team’s Toni Elías, Marc VDS Racing Team’s Scott Redding, Italtrans Racing Team’s Claudio Corti and Racing Team Germany’s Louis Rossi were thrown head first into the local market "La Porxada de Granollers" to buy all their ingredients to prepare their Catalan dishes. After haggling with some tough vendors and dodging some enthusiastic locals, the riders made their way to "La Fonda Europa".

The popular restaurant was kind enough to lend the riders their kitchen and cooking expertise, to see if they were just as good at the stove as they are on track. A hearty meal in Catalunya does however not start without "pa amb tomàquet", which is bread with tomato, oil and salt. The Espargaró brothers and Elías, all local to the area, led the way showing the out-of-towners how to prepare the dish, before being ushered into the kitchen to prepare "botifarra amb mongetes", meaning Catalan sausage and beans. All riders proved a deft hand at the stove, yet it was only the Espargaró brothers who walked away with a big plate full, as the others chose to finish off the leftover bread.

MotoGP, 2012, GRAN PREMI APEROL DE CATALUNYA, Aleix Espargaro, Toni Elias, Claudio Corti, Louis Rossi, Scott Redding, Pol Espargaro

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