Gino Angelini interprets recipes from Pirelli cookbook for dinner (Photo courtesy of European Car)
The launch of the Pirelli cookbook marked a bunch of firsts for me. Though always pleasant to see Hadley of Grubstreet LA and Eddie of Deep End Dining, it was the first time I had been at a media event with Maxim, European Car and a few other related publications. Cars and food, they do go together, right? Or more specifically, tires and food?
A Ferrari, which we did not have for dinner
The cookbook details recipes made for the Pirelli team by Chef Fabrizio Tanfani as they travel all over the world in the Pirelli Motorhome. Just as the same drivers, mechanics and technicians drive and calibrate Pirelli’s equipment throughout their travels, the entire team’s meals and diets are just as controlled. The Pirelli cookbook introduction begins, “Preparing a dish and manufacturing a tyre have a lot in common.” So it may be a stretch, but you don’t exactly turn down a private dinner catered by Gino Angelini on a Saturday night at a residence in Bel Air.
Turns out that the place with a superb view (which sits next door to Gordon Ramsay’s own house) belonged to Claus Ettensberger of CEC – Claus Ettensberger Corporation, that is. European car geeks – something I could’ve called myself in a former life – know CEC alongside and as the importer of aftermarket brands like AC Schnitzer, Oettinger, Caractre, Lorinser, etc. We have all wanted rims, turbo kits, pulleys, body kits, sway bars, full on tuning kits from the CEC showroom in Century City. But here I was, invited as food media, and it was a crazy feeling having my former and current worlds colliding. (The Maxims piled a few feet high on the top of my ex-boyfriend-from-college’s toilet tank, not excepted…eeesh.)