The menu of the team Luna Rossa by Manuel Sanna
Food has always been passion and pleasure, all the more so when it is one of the few moments of leisure in busy days dedicated almost entirely to duty. This is why the role of Manuel Sanna
, chef on board
of the Luna Rossa Challenge team
, is crucial.
My job is to structure a menu that is suitable for sailors. We rely a lot on local products (the team's base is in Sardinia, ed.) and in season, we focus a lot on quality. As far as carbohydrates are concerned, we try to limit them as much as possible, while we give ample space to proteins: many legumes, vegetables, fish at least twice a week, we alternate red and white meat, with a preference for the latter, and we very often use soups. Salad is never missing.
A far from simple task: in addition to serving the team healthy and perfectly balanced dishes, Sanna is called, in fact, to put on the table an inviting, rewarding and varied menu.
I try to structure the menu so that the crew does not find themselves eating the same things every week and trying to meet the different tastes.
In general, I have to say that most of the team particularly appreciates soups and grilled meat. To tell the truth, they'd be very happy even if I made them a cake from time to time, they often ask me, but we just can't. A high intake of sugar doesn't integrate efficiently with the diet agreed for athletes. The same goes for fried foods. You can undoubtedly say that breakfast and lunch are key stages in the typical day of the team: the first serves to give the charge, which comes through different types of milk and yogurt, coffee, cereals, dried fruit, cheese and cold cuts. The latter, however, as mentioned, varies from day to day and also becomes a moment of conviviality.
The athletic effort of the team is very important - the average daily consumption of water at the Base is three litres per person! - We try to help them in the best possible way: every day we prepare a milkshake based on hydrolyzed whey protein, containing berries and almond milk, which is combined with supplements used by the preparers during training sessions. Breakfast is served between 8.30 and 9.30, lunch between 12 and 13.30 and is a moment of relaxation and break very important on a physical and mental level.
While for dinner everyone organizes themselves independently, taking advantage of it to recharge their batteries with a view to the next day, it is easy to see how lunch in particular helps to cement the group. It is worth remembering that most of the group is made up of young people who are full of enthusiasm for an experience that, for many, is also the first at this level. Among them, the same Sanna, who will follow Luna Rossa also in the decisive days in New Zealand in 2021.