He is used to flying high Vittorio Brumotti, not to get around obstacles, on the contrary, to climb them as he did for Burj Khalifa, the tallest skyscraper in the world, in Dubai, who got back on his bike in just 2 hours and 20 minutes. No stakes for the world bike trial champion, specialty derived from the motorcycle trial (from «try, all, or «try everything) and sent on behalf of the satirical news Strip the News. Before the lockdown, he welcomes us to his parents' home in Liguria. We are in his new Milanese apartment, a large open space with a custom-made kitchen, designed together with Snaidero. «I love design – he says. Next to it is his fiancée Annachiara Zoppas, influencer and marketing officer for the family mineral water company (San Benedetto, ed), with which he has been living for two years. And as Vittorio starts jumping from the counter reinforced with the bike, she gives in to romance and slices eggplants for a vegetarian coconut milk curry.

«We met at Vinitaly thanks to my cousin Matteo Zoppas, Vittorio's bike companion. Ironically he drinks very little, I do too but I was there to present the project of a glass bottle for a new mineral water ", reveals Annachiara" Vittorio was making fun of me, but something went off immediately. Today he is also our testimonial for a campaign on environmental sustainability . In constant training, Brumotti follows one strict diet and he rarely allowed himself some rudeness. Meanwhile, he slices a generous dose of Valtellina bresaola with a vintage black Berkel, purchased in a restaurant, at the end of a dinner with friends, another of his instant falls in love. «I used to live on proteins, now I am more balanced: I also do detox periods based only on fruit and vegetables. I'm almost vegan (laughs). "

"There Breakfast it's our favorite moment together ", she joins" I like to prepare something special likeavocado toast. Seemingly classic, his recipe actually hides a "little" secret Calabrian Nduja: part of my origins come from there , reveals Brumotti, very close to the family. So much so that the parents' initials are tattooed on one arm. Preserves stand in a row on a shelf in oil of the company Polla with which Vittorio's father Claudio works. «As a child I accompanied him to deliver to the bakers the lactones, or rather large 25-liter extra virgin milk: I still remember the scent of hot focaccia. As a good Ligurian I learned to eat it dipping it in cappuccino: it is another of my favorite breakfasts ". The sea it is the place where the athlete regenerates, so much so that, among the outstanding projects, there is a holiday home overlooking the Ligurian coast «it belonged to Gianfranco Funari: an ancient Moorish-style building: Annachiara and I hope to be able to finish the work early .

On a shelf triumph Taggiasca olives and tuna fillets lined up with meticulous care «they are gifts for friends he says «and a way to promote Italian products, our goodness . It is ready on the table: no tablecloths, but an American service. Bowls instead of the perfect soup plates for another favorite dish, this time by Annachiara, the Japanese poke. The round table and the leather chairs give the whole a rockabilly touch. Time for a few minutes and the famous avocado toast "alla Brumotti" arrives. Gasconi and spicy like the biker who stops just the time to bite one.

Avocado toast with 'nduja: the Brumotti recipe

Here's how to prepare spicy avocados toast "alla Brumotti".

Ingredients for 4 people

4 fresh eggs
4 slices of cereal bread
2 ripe avocados
150 g cherry tomatoes
1 lemon
150 g of spicy Calabrian Nudja
extra virgin olive oil
wine vinegar counter
salt
pepper in grains

Method

Simmer some salted water in a non-stick saucepan, add 3 tablespoons of white wine vinegar.

Gently break an egg into a bowl and drop it into the water with the help of a skimmer. Let it cook for 2 minutes without sliding it off the skimmer: with this trick it will not break and it will be very easy to drain it.

Place the egg on a plate lined with paper towels and repeat the operation with the missing eggs.

Blend the avocado pulp with the juice of half a lemon, a pinch of salt and two tablespoons of oil. Chop the tomatoes and keep aside.

Toast the bread and spread it with the 'nduja. Pour a generous layer of avocado cream, then place a poached egg on each toast.

Complete with diced cherry tomatoes, a mince of fresh pepper and serve.

Photo by Jacopo Salvi exclusively for La Cucina Italiana