A taste of supercars

A super menu created to celebrate Ferrari Supercars. This was the idea behind the launch of the new ‘Supercars Menu’, which greets guests at the Ristorante Cavallino in Maranello.

Enzo’s favourite eatery – completely refurbished in 2019 and under the management of Michelin-starred chef Massimo Bottura – created the new menu to more directly reflect the essence and heritage of Ferrari, moving the restaurant beyond a purely regional focus and taking patrons along a tasty journey that evokes the many facets of the Prancing Horse: iconic cars, history, design, and automotive legend.

The Supercars Menu is a collaboration between the restaurant’s executive chefs, Riccardo Forapani and Virginia Cattaneo, and the marque’s Ferrari Design, which was charged with the artistic direction. Hungry (and thirsty) palates are greeted by a taste encounter unlike any other – reflecting the Ferrari experience to the fullest.

Celebrating four decades of Ferrari automotive excellence, the new menu matches a special plate to each of the six Ferrari Supercars – the GTO, F40, F50, Enzo, LaFerrari and the latest addition to the pantheon, the F80.

Once seated at their table, guests are enticed by various starters, firsts and seconds. Patrons seeking a gastronomic connection with Enzo Ferrari might be tempted by the eel tortellini with dashi, Parmigiano Reggiano and Grasparossa grape.

Ristorante Cavallino's new Supercars Menu fuses iconic Ferrari designs with delicious flavours

Inspired – appropriately – by the Enzo of 2002, the dish re-interprets one of the favourite recipes of the marque’s founder. Served with a light broth and characterised by fresh notes of oriental inspiration, the dish also honours the designer Ken Okuyama, who collaborated with Pininfarina to design the Enzo itself.

As part of the tasting menu’s gastronomic journey, guests will be served sturgeon lacquered with red pepper, paired with beef jus, squid ink and Calvisius Oscietra Caviar. A dish that speaks of land and sea, meat and fish – a hybrid, just like the LaFerrari Supercar of 2013 which inspired it. All dishes are enhanced by red-hued sauces, garnishes, and decorations – a subtle nod to one of the most representative elements of the world of Ferrari.

Finally, guests are treated to a zabaione in the shape of a speedform, composed of egg yolks, sugar and wine, beaten over a gentle heat. Enhanced by a sauce of balsamic vinegar and marasca cherries, it is a fitting closure to a unique meal. Buon appetito!