Sleek, fast redheads, the Testa Rossas, created by the late Enzo Ferrari: are displayed in the Museo Ferrari in Maranello, Italy in the region of Emilia-Romagna. Museo Ferrari is a Ferrari company museum dedicated to the Ferrari sports car marque. The museum is not purely for cars. On view are trophies, photographs and other historical objects relating to the Italian motor racing industry and the exhibition, also, includes technological innovations, some of which made the transition from racing cars to road cars.
The museum first opened in February 1990, with a new wing added in October 2004. Ferrari, itself, has run the museum since 1995. The total surface area is now 2,500 square meters and the number of annual visitors to the museum is around 180,000. The car exhibits are mostly a combination of Ferrari road and track cars. Many of Ferrari’s most iconic cars from throughout its history are present in the museum.
The Testarossa was a 12-cylinder mid-engine sports car manufactured by Ferrari, which went into production in 1984, as the successor to the Ferrari Berlinetta Boxer. The Pininfarina-designed car was originally produced from 1984 to 1991. Almost 10,000 Testarossas were produced, making it one of the most-produced Ferrari models, despite its high price and exotic design. In 1995, the F512 M retailed for $220,000.
The Testarossa name, which means “redhead” in Italian, comes from the red-painted cam covers on the engine. The Testarossa was a two-door coupe with a fixed roof and all versions of the Testarossa had power fed through the wheels from a rear-mounted, five-speed manual transmission. The rear mid-engine, rear-wheel drive layout (engine between the axles but behind the cabin) kept the center of gravity in the middle of the car, which increased stability and improved the car’s cornering ability. The original Testarossa was re-engineered in 1992 and released at the Los Angeles Auto Show as a completely new car. The car dropped the TR initials and added the M, which in Italian, stood for modificata (modified) and was the final version of the Testarossa. The F512 M was Ferrari’s last mid-engine 12-cylinder car.
The Testarossa can trace its roots back to the faults of its predecessor. The problems that the Testarossa was conceived to fix, included a cabin that got increasingly hot between the front-mounted radiator and the engine and a lack of luggage space. To fix these problems Ferrari and Pininfarina designed the Testarossa to be larger than its predecessor, the Berlinetta Boxer. With an increased wheelbase, extra storage space behind the seats in the cabin was created. Headroom was also increased with a roofline half an inch taller than the Boxer.
The spectacular design came from the Pininfarina team. They were led by design chief, Leonardo Fioravanti, the maestro behind many beautiful Ferraris. Being a trained aerodynamicist, Fioravanti applied his know-how to set the aerodynamics layout of the car. This meant the large side intakes were not only a statement of style but actually functional, since they drew in clean air to cool the side radiators and then went upward and left the car through the ventilation holes located at the engine’s tail.
Pininfarina’s body was a departure from a traditional one. The side strakes, sometimes referred to as “cheese graters” or “egg slicers,” that spanned from the doors to the rear fenders were needed because rules in several countries outlawed large openings on cars. The Testarossa had twin radiators in the back with the engine, instead of a single radiator up-front. In addition, the strakes provided cool air to the rear-mounted side radiators, thus keeping the engine from overheating. The strakes also made the Testarossa wider at the rear than in the front, thus increasing its stability and handling. One unique feature to the design was a single high-mounted rear view mirror on the driver’s side for better road view. The Testarossa used a double wishbone front and rear suspension system. Ferrari, also, improved traction by adding 10-inch-wide alloy rear wheels and four-valve cylinder heads that were finished in red.
The car won many comparison tests and admirers – it was featured on the cover of Road & Track magazine nine times in just five years. Well known Testarossa owners were the English pop singer, Elton John, the French actor, Alain Delon, and the 1989 Ferrari formula 1 Pilot, Gerhard Berger. Jack Nerad of Driving Today states, the Testarossa “… [was] a car designed and built to cash in on an image. And since cashing in was what the Eighties were all about, it was the perfect vehicle for its time. The saving grace was, it was also a damn good automobile.”
Although successful on the road, the Testarossa did not appear on race tracks. As Ferrari’s range-topper during the 1980s, the car made appearances in numerous video games, most notably the arcade games OutRun and in the TV series, Miami Vice, as Sonny Crockett’s undercover car from season three.
Food and motors are the two true passions of this area of italy.
Symbol of the local cuisine, zampone (stuffed pig trotters) with lentils is cooked not only during the Christmas holidays and New Year’s, but all year-round. Among the typical products that have received the DOP quality recognition are the traditional balsamic vinegar of Modena with its more sweet-than-sour taste and Parmigiano Reggiano cheese. Other renowned products are Vignola cherries and Modena pears.
The legendary tortellini, stuffed with pork meat, ham and Parmigiano cheese and the tigella, a flatbread cooked in a wood oven and served with cotechino and a mix of cheeses, are both even better, if paired with the local Lambrusco wine. Among other specialties are Borlengo, “rice bomb” (a rice mould stuffed with stewed pigeon meat) and Bocconcini. Typical desserts are amaretti cookies of San Geminiano, Bensone Cake and Barozzi Cake.
Eggplant Rolls with Pecorino and Prosciutto
- 1 eggplant about 1 ¼ to 1 ½ pounds
- 12 slices prosciutto
- 1 cup grated Pecorino cheese
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- Chives to taste
- Salt to taste
Slice the eggplant about ¼ inch thick. Sprinkle the slices with a pinch of salt and place in a colander. Place the colander on a plate and weight down the eggplant (with a bowl of water, for example). Allow to drain for 15 minutes.
Preheat a grill
Meanwhile, brush both sides of each slice of eggplant with extra virgin olive oil. Grill each slice for no more than two minutes.
Sprinkle the slices with grated Pecorino as they are removed from the grill.
Cover each slice of eggplant with a slice of Prosciutto di Parma and gently roll up. Secure each roll by tying with a chive leaf. Drizzle with extra virgin olive oil and serve.
Penne with Zucchini and Ricotta
- Coarse sea salt
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1/2 pound zucchini, thinly sliced crosswise
- 1 1/2 tablespoons finely chopped fresh basil
- 1 pound penne
- 9 ounces fresh ricotta cheese (1 1/4 cup)
- Freshly ground black pepper
Bring a large pot of salted water to boil.
In a large skillet, heat oil over medium-high heat. Add shallot, reduce heat to medium and cook for 2 minutes. Add zucchini and basil; cook, stirring occasionally, until vegetables are softened, about 5 minutes more. Remove from the heat and season with salt.
Add pasta to boiling water and cook until al dente. Reserve 1/2 cup pasta cooking liquid, drain pasta. Transfer pasta to a large serving bowl. Add zucchini mixture and ricotta; stir to combine. Moisten with pasta cooking liquid and sprinkle generously with pepper.
Beef Fillet with Balsamic Vinegar
- 1 3/4 pounds beef fillet
- 1/3 cup flour
- 1/4 cup good quality balsamic vinegar
- 2 1/2 tablespoons olive oil
- 1/2 cup beef broth
- Salt to taste
Cut the fillet in four slices, 1 – 2 inches thick, depending on the size. Coat with flour, shaking off any excess flour.
Heat oil in a pan over medium heat, add fillets and season with salt and pepper. Cook on both sides as desired, remove fillets and keep warm.
Deglaze the pan with the balsamic vinegar. Add broth to the pan and cook until the sauce is thick. Pour the sauce over the fillets and serve.
The Bensone Cake (also called Balsone or Bensoun in the local dialect) is like a sponge cake with a crunchy surface and it is perfect for breakfast or an afternoon treat, dipped in milk or tea. But the real “connoisseurs” in the region usually eat it at the end of a meal dipped in Lambrusco wine.
- 1 3/4 pounds flour (about 6 ⅓ cups)
- 3 eggs
- 1 cup granulated sugar
- 2 sticks (8 oz) butter
- Grated zest of one lemon
- 1 tablespoon baking powder
- 1/2 cup milk
- 1 egg yolk, beaten for the topping
- 1/4 cup coarse white sprinkles
- 1/4 cup confectioner’s sugar
In a food processor, mix butter and sugar until creamy. Add eggs and milk in a stream with the motor running.
Sift flour with baking powder and add grated lemon zest Incorporate flour into the butter mixture.
Turn dough out onto a floured board. Knead well. Shape into an oval loaf with your hands.
Line a baking sheet with oiled parchment paper and place the loaf of dough on the pan.
Brush the surface of the dough with the beaten egg yolk and dust with sugar sprinkles and confectioner’s sugar.
Bake in a preheated 375°F for 40 – 45 minutes. Cool on a wire rack.