Although of course, who could resist an event catered for by Massimo Bottura, chef patron of Modena\u2019s Osteria Francescana and the holder of three Michelin stars and a green Michelin star?<\/p>\n
On the face of it, you might see few synergies between F1 and a comforting bowl of pasta \u2013 except perhaps as a driver\u2019s personal race fuel of choice. But Barilla himself begs to differ.<\/p>\n
\u201cWhen we see a Formula 1 car it’s very sophisticated,\u201d he said, \u201cit’s incredible, the performance, how they achieve the shape, and we know there are thousands of technicians working intensely every day to make it faster.<\/p>\n
\u201cAnd then we see one spaghetto, something that has been the same for 200 years, 300 years \u2013 and they say, what do they have in common? One thing is changing continuously, and the other is standing still.<\/p>\n
![\"Paolo](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/04\/paolo-barilla-minardi-m189-for-1.jpg\")
<\/p>\n
Paolo Barilla, Minardi M189 Ford<\/p>\n
Photo by: Ercole Colombo<\/p>\n
\u201cWell, behind the scenes there is an organisation that tries to make a better system, a better product \u2013 and to make a better product means a lot of things are applied from agriculture to the dish.<\/p>\n
\u201cWhat is very particular in Formula 1, which I think is one of the reasons we are here and what we have to learn, is the continuous focus on trying to make it better, and to focus on things that matter and let go of the things that don\u2019t matter.\u201d<\/p>\n
The Barilla business began as a bakery set up by Paolo\u2019s great-grandfather Pietro in Parma in 1877, and it remains in the family: having hung up his helmet in the early 1990s, Paolo returned and became co-chairman with his brothers Guido and Luca.<\/p>\n
\u201cItaly is the country of tradition and culture,\u201d he added, \u201cand we like to talk about tradition, but then we have to think about the future, and innovation, because things change \u2013 and we want to be part of the change. That is our commitment, but we do it with a lot of passion.\u201d<\/p>\n
Of course, the Emilia-Romagna region of Italy, where both Barilla and Ferrari are based, has a rich tradition of engineering and cuisine. The tradition hails from the Roman era: retired legionaries who had fought with honour were granted parcels of land in this part of the country, and many of them turned to farming or artisan metalwork.<\/p>\n
\u201cF1 is a sport of human beings, passion, a lot of emotions,\u201d said Ilaria Lodigiani, Barilla\u2019s chief category and marketing officer. \u201cAt the same time, pasta is not just food.<\/p>\n
\u201cPasta is really a lot about sharing emotions, stories, love, all around the table. Pasta is what really unites people.<\/p>\n
\u201cAnd around the table, all the strangers turn into friends and into family. So the reason we are here is really to invite everybody to sit around the same table, to enjoy a plate of pasta, to go beyond rivalries or antagonisms, to actually bring together people with the same passion, with the same emotion.\u201d<\/p>\n
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