- At the 2017 Giro D'Italia, Lasty got a look inside
the Bora Kitchen Truck at the same time
as doing his bus tour, but I thought it would
be really cool to have a more in-depth
explore of their kitchen and they've let us check it out!
So let's go and have a look!
(bright music)
Apparently this is called "opening the raffer".
(bright music)
Well, this is quite something isn't it?
What a beautiful bus on the inside.
All laid out in wood.
Beautiful dining area, and it's set for dinner already.
And to say that their dessert
is making me feel a bit hungry.
they've got a chia pudding with strawberries on it.
Yum.
Anyway, you can see they've got a lot
of storage space on this bus.
I'm going to go straight into
these under-seat storage areas.
God that's heavy.
Wow, there's a lot of oat flakes in there.
I guess that these guys eat porridge quite a lot.
Got the vitsen pier, haferflocken, muesli,
(foreign language) muesli.
Lovely.
Oof, that is really heavy.
I imagine this bus burns through a lot of fuel.
I'm going to check out what's in this one as well.
Pasta, mostly pasta.
And some more pasta, and some lentils interestingly.
Yum.
Now I think that this bus has been really well designed
in terms of storage space.
So, not only do the seats fold up for storage,
but the table folds back, so when the riders aren't eating
they can have team meetings here, have a bit more space.
Nice wall decorations too.
Very inspirational mountain art.
Tinted windows to keep the sun out, and presumably
to keep the gaze of onlookers out.
Yeah, there's a lot of olive oil, nut butters, jam.
Yum.
So this looks like a very important part of any team.
The coffee corner of their kitchen truck,
with a gleaming rocket espresso machine.
I don't know, actually, how anybody
keeps a coffee machine this clean.
It must be almost constant work.
They've got a grinder so they can freshly grind their beans.
It looks like they have pretty nice coffee as well.
Got real coffee cups, which is always quite a treat.
I personally do not like to throw away coffee cups,
so I'm very happy to see some genuine,
heated, no less, coffee cups.
It's for cappuccino, I would guess.
Little espresso ones.
We'll I'm guessing that Dinzler is their coffee sponsor,
given it's prominence in this corner.
Let's check out what's in the drawers.
Yeah, there's not much in that one.
That looks like it's...
Yep. Where they chuck away their old coffee.
(grunts)
(laughing)
That is saucers and little espresso cups.
Dinzler.
Remote control for the TV system.
A pencil because you never know when you need to
write something down. Pretty sensible.
Hand sanitizer, very important as well
not to get sick on tour.
Cutlery, some teabags, green tea (foreign language) tea.
Oh, fennel tea.
I don't like fennel tea, it's disgusting.
So we've had an explore of the dining area,
but what I'm really excited about is the
Bora-Hansgohe kitchen, because it looks pretty exciting.
You never go into the kitchen without first
asking the permission of the chef.
Hello, Silvio.
- Hello, Emma. How are you?
- Can we come in?
- Of course, come in.
- Thank you very much.
- Welcome to Bora-Hansgrohe kitchen.
- Thank you.
This is what they call the "cooking revolution" apparently.
- Well tonight I have some beet root salad with
apple and some herbs and some (foreign language) on top.
And main course, I will make a steak, some asparagus,
we have asparagus time in Germany, so they're not at home,
can't eat, so I brought them to here and--
- [Emma] Wow. That's pretty special.
Spargelzeit in Germany is very important, it's
asparagus season. And you have to eat asparagus
breakfast, lunch, and dinner I think, right?
- Only in the rest days, breakfast, lunch, and dinner.
Normal race days breakfast and dinner.
- [Emma] Great.
- [Silvio] First of all, we'll show you the Bora system.
It's quite a revolutionary system because the fan
you have, not on top like you're used to,
they have it on the side.
Which makes much easier, much better.
You don't put your head on the fan.
I have two inductions, I have wok and I have the pan
for steak, fish, grilled vegetable. It depends what I have
on the menu.
Next I have all my spices.
- What's the most exciting, unusual spice you brought?
- [Both] Star anise.
- That's my favorite. Not everybody likes-
- It's very cool, I don't mind my star anise.
(overlapping voices)
- Yeah, what else? Some (foreign language), some fennel.
Fennel seeds.
As well I have a (inaudible) machine for the riders
to get after the race. They get some after race food,
like pasta, potato, or rice.
And this I have here.
So I have some assistant that gets some on the bus
and the bus driver--
- Let's see. Let's just show you guys this.
So this is incredible. So Silvio cooks a proper meal
for the guys and then he vacuum packs it in his own
vacuum packing machine. And then has it
perfectly prepared in--
- Exactly. And the bus driver, he just put it in the water
(inaudible)
and it's good, because cold food in the stomach
for the riders is not good.
As well, we have the Hansgrohe sink.
You can steam, you can eat, you can...
Yeah.
- [Emma] You got bread in there at the moment.
- [Silvio] I have bread at the moment, right.
- [Emma] Just warming up for dinner?
- [Silvio] Yeah.
- Nice. Warm bread. Dinner. Lovely.
- [Silvio] Here I have two of our freezers.
I brought some from Germany. For example we have some
organic chicken. Also some bread from our baker at home.
Because in some areas during the tour,
you don't know what quality you find.
- Yeah, meat and bread
- Exactly.
- German bread is quite different to Italian bread, I found.
- Yeah, and also has wheat in it.
So we don't eat wheat bread, only spelt.
- Oh right. Is that because you have--
- So there's always some (inaudible)--
- Is that because you have gluten intolerant riders
on the team?
- It's one thing, another thing, wheat is not that healthy.
So that's why we don't use. I also use no sugar in here.
(upbeat music)
- Well thanks, Silvio, for letting me in your kitchen.
- Welcome, welcome.
- I can see you're in the middle of making dinner.
It's a bit of a stressful time, I imagine.
I wish I had you as my cook.
We were gently encouraged to leave the kitchen truck
because the Bora team chef was getting a little touchy
about approaching dinner time.
And they do say
"if you can't stand the heat, get out of the kitchen."
Anyway, I hope you enjoyed this fascinating
kitchen truck tour. If you'd like to see some other
GCN bus tours, why not check out our whole list.
For example, here is Dan taking around the
Lotto-Soudal team bus in 2017.