Atop Bel Air Crest overlooking the City of Angels, Pirelli introduced Miles and Meals, a recipe book derived from the menu served at the Pirelli Motorhome to its support crew and guests during Formula One races. Miles and Meals cleverly presents the premise that preparing a dish and manufacturing a tire is quite similar.  While there is great attention to detail in selecting ingredients, the cooking process, temperature and time, the real key is the “artist” – the chef – who, with his own distinct touch, makes each dish his own. 

On the eve of the Singapore GP qualifying, 30 media and VIP guests were invited to the famed residence of CEC Wheels founder Claus Ettensberger to experience an evening with Pirelli celebrating Formula 1 and its return to the United States. As team Chef Fabrizio Tanfani was tending to the team in Singapore, Chef Gino Angelini of Hollywood’s much-celebrated Angelini Osteria was on hand to curate a three-course meal based on his interpretation of some of the recipes in Miles and Meals. The renowned Chef Angelini is an expert in historic Italian menus and has attained the status of Master Chef, called to cook with all of the great chefs of Italy. With such a distinction, Chef Angelini has prepared meals for world notables as President Francois Mitterand of France, Mikhail Gorbachov, and Pope John Paul II. Los Angeles Times Magazine simply describes Gino Angelini as, hands down, the best Italian Chef in LA. 

Guests were exposed to the breadth of the Pirelli world that included a look into the Italian tire manufacturer’s storied 140-year evolution, which has deep roots in motorsports as the company has been successfully competing since 1907. Servers clad in Pirelli’s P Zero fashion line passed through the gathering with trays of prosciutto pizza and tuna tartare, backed by a gallery of Pirelli’s various engagements in the arts, including current and past editions of the Cal and this year’s artistic interpretation of the company’s annual report.  Chef Angelini commenced the evening with a Tyrrhenian-style octopus salad, derived from the Airtel Indian Grand Prix. His main entrees highlighted a Bombolotti all’Amatriciana, a Swordfish escalope with buffalo burrata cheese, grape tomatoes and basil, and an Italian-style tagliata of beef ­– all testaments to the master chef’s renowned take on classic Italian fare. Dessert comprised of Tiramisu, inspired by the Gulf Air Bahrain Grand Prix.

The festivities concluded in true Italian fashion, with offerings of espresso and limoncello. Julian Stern, senior editor at Maxim Magazine commented, “It was of course, an amazing evening, but also great to hear (and see) what the brand is all about.” Guests departed with their own copies of Miles and Meals, which, like the infamous Calendar, is not available for sale.

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