THE LUNA ROSSA NUTRITION PROGRAM
The Luna Rossa chef staff moves from Cagliari to Auckland, accompanying the team and managing the nutrition of 120 people, to ensure a high quality Mediterranean diet.
Inside the Luna Rossa Prada Pirelli base, 120 people are at work every day, organized in different departments, each with specific tasks and schedules.
The sailing crew starts very early with the gym workouts, followed by meetings, boat maintenance, and sea trials.
The shore team, a group of specialized technicians in charge of the maintenance and construction of the AC75’s components, works in the hangars. They also start early in the morning, sometimes when it is still dark.
The team logistics, secretary, services and communications staff, together with the design group, are at work in the offices.
Two chefs, supported by assistants, take care of the whole team’s nutrition and manage the Luna Rossa Prada Pirelli canteen.
Since the team’s first campaign in 2000, the collaboration of specialized chefs has been an essential department. The preferred diet, in the kitchens, is based on the Mediterranean cuisine. The menu is structured in a simple way, with raw materials of the highest quality, seasonal products, and organic km0 foods.
In Cagliari, workdays in the kitchen are based on the team’s activities. The day starts very early in the morning with the preparation of the sailing crew breakfast, straight after the first gym workout. The breakfast buffet is substantial and includes sweet and savoury food. There will always be eggs, cold cuts, a variety of cereals, wholemeal breads and focaccia, jams, fresh fruit smoothies, local yogurts sourced from Sardinian farms, as well as fresh and dried fruits and vegetables.
Lunch is prepared for the whole team and the menu varies day by day. Pasta, rice, and soup in winter are alternated daily. For protein intake, white meat and fish from local farms are the preferred choice. Every day there are fresh and cooked vegetables. Cooking methods are simple and light, and extra-virgin olive oil remains the preferred condiment.
The chefs also prepare snacks and meals for the staff working out on the water. Sometimes these are simple fruit-based snacks or sandwiches, or at times, when required, they prepare a full meal with main course, vegetables, fresh salads, meat or fish, and a lot of Parmigiano Reggiano to integrate the protein intake. Mineral salt supplements are always provided with the beverages.
A full kitchen was also installed at the Auckland base, where the chefs also prepared lunch and dinner. The approach was the same used in Cagliari: fresh products and, whenever possible, Italian food. Some products were shipped directly from Italy, such as extra-virgin olive oil, pasta, and Parmigiano Reggiano. Schedules and timing were all organized around the racing programs.
Italian products were also offered during the Hospitality events at the Auckland base, with an offer of cold cuts, focaccia and Parmigiano Reggiano, accompanied by “Ferrari Maximum Blanc de Blancs Trentodoc” by Cantine Ferrari, the team’s sparkling partner.
The Luna Rossa Prada Pirelli team’s kitchen has also been a showcase for the excellence of Italy around the world, thanks to the quality of its ingredients and the variety of the Mediterranean diet.
