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22 18PAGE PAGE

No. 14 FEBRUARY 2013 — The magazine for transport professionals

TRENDS

Dining out in a truckPAGE 16

CYBERTM FLEET

The smart tyre: here’s who’s already tried itPAGE 6

22 18PAGPAGPAGPAGPAGPAGEEEEEE PAGPAGPAGPAGPAGPAGEEEEEETRANSPORT DESTINATIONS

Munich, the German with a warm heart

WELLNESS

Good driving habits

AS YOU CARRYSOMETHINGPRECIOUS,CHOOSE SOMEONE YOU CAN TRUST.

YEARS OF TRUCK TYRES

PIRELLI.COM

NEW PIRELLI TRUCK TYRES SERIE 01 ARE THE BEST PARTNERS FOR YOUR WORK. BUILT TO GIVE YOU TOP QUALITY, THEY OFFER ALL DRIVERS THE OPPORTUNITY TO FEEL SAFE AND TO CONCENTRATE ON THEIR JOB. THANKS TO THE HIGH LEVEL OF SERVICES OFFERED BY PIRELLI, TRANQUILITY BECOMES TOTAL. NEW PIRELLI TRUCK TYRES SERIE 01. THE STABILITY YOU ALWAYS WANTED FOR YOUR BUSINESS.

Contents

No. 14 FEBRUARY 2013 3

WELLNESS

Travel tips

CYBERTM FLEET

Install it just in 6 steps

UP CLOSE

The “tread lords”

NEWS

Pirelli in briefPAGE

21

INTERVIEW/GIOVANNI POMATI

The power of teamworkPAGE

4

PAGE

14

PAGE

18 CURIOSITIES FOR TRUCKERS

Did you know…?PAGE

20

TRANSPORT DESTINATIONS

MunichPAGE

22

TREND

Dining out in a truckPAGE

16

SPORT

Full throttle for 2013

PAGE

10PAGE

12

PAGE

6CASE HISTORY

CyberTM Fleet tested on the road

4

Pirelli had a good 2012 thanks to a series of factors that can be summarized as fol-lows: positive returns on the new products of the se-

ries 01, careful cost management, and an aggressive approach to the markets in South America and Africa. But what is the outlook for the truck/agro mar-ket? And what strategies will the com-pany pursue to develop this market? We asked these questions of Giovanni Po-

mati, senior VP of the Industrial unit.

What will Pirelli be focusing on to

face the coming years in terms of the

market for truck tyres?

«We’re at a turning point now. The series 01 products are at the top of their class

and have nothing to fear from their lead-ing competitors worldwide. In several markets, we have strengthened our lead-ership, and in many others our presence remains quite strong. What we need to do now – and what we are currently working

on – is develop services so as to complete our off ering. We can no longer limit our-selves to just selling tyres, but we also need to assist the customer kilometre aft er kilo-metre, providing them with technical sup-port and helping them to manage their businesses. One of the services that we are focusing on most is that of monitoring tyre condition, and pressure and tempera-ture in particular, by way of CyberTM Fleet. Then there’s tyre reconstruction, which has become a key service in markets such as Brazil and Turkey. In this area, Pirelli has a longstanding partnership with Ma-rangoni which focuses on cold retreading, and we are working to strengthen this rela-tionship and broaden our off ering».In terms of operations, how is this of-

fering of services being fi ne tuned?

The InterviewGiovanni Pomati

Senior Vice President Business Unit Industrial

The power of teamwork

«In Brazil this year,

we expect to equip 800

vehicles (for a total

of some 8,000 tyres)

with the

Cyber Fleet sensor»

Koçak truck

centre in Mersin,

Turkey.

To be competitive, selling excellent products is no longer enough. Now you also need to provide personalised services. That’s Pirelli’s goal in focusing on Cyber™ Fleet and a tailor-made approach to the customer

by Simona Gelpi

TM

The magazine for the transport professionals

«The operative word is “glocal”, which means being “global” in terms of product and technology, fl eet services and the sup-ply chain while having a “local” approach with the customer. We need to be excel-lent and focused. In other words, excellent in our business and focused on the needs of the consumer. And we can do this be-cause we are great at teamwork. Particu-larly for the truck segment, this is our win-ning formula».The introduction of Cyber™ Fleet (the

system that monitors tyre tempera-

ture and pressure in real time) is a

revolution in terms of customer ser-

vices...

«For some time now, Pirelli has had a di-vision with a very specifi c task: to make tyres smart. ‘Smart’ means able to pro-vide us with information and, as a result, to make technical support easier. With Cyber™ Fleet, we are now able to develop an innovative off ering of services, and our range of action is great. To give just one example, during testing in 2012, we found that most vehicles on the road have un-derinfl ated tyres. The annual savings in terms of fuel and tyre consumption that can be achieved by using the data provid-ed by the system (up to € 1,000 per year amortised over a period of 6 to 9 months) is actually much greater than the initial investment. In short, the cost of Cyber™ Fleet is recovered within the fi rst year of operation».That’s services. Now let’s get back to

the product.

What is 01? And Formula?

«In recent years, Pirelli has looked at the leading needs of the customer to improve the product specifi cations, which includ-ing altering the production processes. This has led to the Series 01 that is current-ly available in Europe in all areas of appli-cation and is currently being launched in other regions. With 01 in Europe, we have managed to give the market products that are a benchmark in terms of the new Eu-ropean labelling. Formula has also come out of studies of our customers’ needs. It’s

an associated brand, as so is cost eff ective, but is still ‘made by Pirelli’».Pirelli has placed a lot of emphasis on

South America and made a great deal

of investment in the truck segment.

Can you tell us more?

«Pirelli has planned signifi cant levels of investment for 2013-2017. A large chunk of this investment will go to creating new production facilities in Argentina in order to meet the growth in demand that we ex-pect to see. Another portion of the total will go to renovating the factories in Brazil and strengthening them both in terms of technology and overall quality».You fi rst focused on Brazil (where you

have been for 80 years now). More re-

cently, Argentina. What are the vari-

ous markets like and what is the out-

look there?

«In Latin America, we are expecting a pe-riod of strong growth in both the replace-ment and OEM markets. In Brazil in partic-ular, Word Cup Soccer and the Olympics will most likely act as drivers of growth in these markets. Argentina is also growing, although its protected economy makes the situation there more unstable. The goal is twofold: to protect and, if possible, increase our market share (we are a mar-ket leader along sided Michelin and Good-year); and to limit the entrance of Chinese imports into the area».And in the other geographic areas,

what’s the situation?

«Mexico is an area where we already

have a presence, and our short-term strategy is to renew our focus on this evolving market through changes in our product. In Europe, our strongest pres-ence is in Italy, Germany and Spain. Af-ter Italy, where our coverage is extensive thanks to our excellent network of part-ners, comes Germany, where we have revised our network and increased mar-ket share in recent years. In Europe in the coming years, we want to strengthen our presence in other countries, and our fo-cus will be on providing services to fl eets either directly or through our dealers. In the Middle East and Africa (MEA), Pirelli is a leader in Egypt in particular as well as in Turkey. Thanks in part to our produc-tion facilities there, we have been placing a great deal of emphasis on this market. The market is evolving (this year, for ex-ample, winter tyres became mandatory). Fleets are aggregating and are hungry for services. In the Asia-Pacifi c region, fi ve years ago we acquired a Chinese factory that is now manufacturing both for the local market and for exports. In these countries, we still have to face a problem that all other premium tyre manufac-tures share, that of being able to convey the technological value of a tyre, which is still not widely recognised. At the same time, it’s worth holding strong in our cur-rent position because it could serve as a valuable springboard tot other markets in the region, with a particular focus on Australia».

«Quality is our primary objective for 2013.

As such, we will be working on improvements both

internally, through training and investments

in processes, and in the marketplace

by revising our complaints management process

and through technical training»

«Quality is our primary objective for 2013.

5

Published byPirelli & C. S.p.A.Corporate Communication& Media Relations

Editorial CoordinatorMaurizio Abet

DirectorFrancescopaolo Tarallo

Editor–in–ChiefSimona Gelpi

[email protected]

Editorial Offi ceViale Piero e Alberto Pirelli, 25Milano, Italia

English Text EditingStudio Associato Bozzola

GraphicsStudio Cancelli - Milano

PrintGraphicscalve S.p.A.

European quarterlyof the Pirelli Group

Registered at the Court of Milan

n. 210 of 29.04.2009

www.pirelli.com

No. 14 — february 2013

Inside a Pirelli Truck factory.

No. 14 FEBRUARY 2013

Autobus Oberbayern

Nicki Schieb, workshop

manager for

the Munich-based group.

«CyberTM Fleet: we’ve experienced it»

CASE STUDY

Autobus Oberbayern, Stadtwerke Ulm and Thomsen Transporte. Two German fi rms operating in the public transport industry and one working in the shipping industry, respectively. They were the fi rst in Europe to see just how “smart tyres” work on the road and experience their performance fi rst hand, and we’ve spoken to them about it

by Paola Pignatelli

6 The magazine for the transport professionals

Let’s start by putting a few numbers

on the table. How long have you been

in the industry? And how many vehi-

cles and employees do you have?

Autobus Oberbayern: «We have nearly 200 vehicles, 150 of which are large bus-es, half used for public service and the other half for tourism. The rest of the fl eet is made up of smaller vehicles. And em-ployees? About 650».Thomsen Transporte: «We have about 160 vehicles and 200 semi-trailers and employ 230 people».Stadtwerke Ulm: «We have 120 buses from two customers and 48 of our own vehicles. In the vehicles area, 39 people provided by Rieger + Ludwig are respon-sible for handling all tyre service matters. On the whole, we have over a thousand employees, about half of whom are in-volved in the transport segment».

How has your business evolved over

time?

Autobus Oberbayern: «As well as we could have hoped. Especially since 2009, business has increased a great deal».Thomsen Transporte: «Due to the low salary levels in eastern Europe, the mar-ketplace has become more challenging. On the other hand, things are going well in western Europe because we have a reputation for being on time and reliable. And the future? Hard to say. But one thing is certain: we won’t be purchasing new ve-hicles any time soon».Stadtwerke Ulm: «Business has re-mained essentially unchanged in recent years. In public transportation, our work depends on contracts, which are gener-ally assigned every 5-8 years. This ena-bles the company to make longer-term plans. Of course, costs are on the rise for

us, too, and it’s becoming necessary to save on materials or on tyres. The help of business consultants is oft en crucial, as they help us to determine how many employees we need for a given vehicle with a specifi c set of equipment. Then we need to convince the workers to accept the solutions proposed».

Which countries do you work with?

Has this changed over time or re-

mained essentially the same?

Autobus Oberbayern: «We don’t do very much business outside of Germany. We work mainly in the upper-Bavarian region, where we provide transfer and shuttle services to and from airports and exhibition sites. We also provide some long-distance transport services, such as daily routes to Prague».Thomsen Transporte: «We work mainly in Germany and, thanks to connections with Rostock and Travemünde in Ham-burg, in Scandinavia. There hasn’t been much change in recent years».Stadtwerke Ulm: «Our business is con-centrated within a 50-kilometre radius».

Have you had to make any “route

corrections” or particular changes

in strategy to face the crisis of recent

years?

Autobus Oberbayern: «The crisis hasn’t generally hit the Munich area very hard. The trade fairs we work with continue to attract high volumes of traffi c, and the corporate events that we provide transfer service for are always fully booked». Thomsen Transporte: «Yes, we now also transport components and have an inter-mediate depot in Hamburg».Stadtwerke Ulm: «The company hasn’t been directly eff ected by the crisis. In fact, in public transport we have actually seen an increase in business. Particularly in the urban and intercity segments. Total kilometres travelled has risen by 5-10% per vehicle, and we have had to strength-en our fl eet. Buses were being fi lled to the point that no more passengers could fi t, so we had to acquire additional vehicles over a short time span».

How does your core business com-

pare, in terms of size, to any other ac-

tivities you may be in?

Autobus Oberbayern: «Transfer servic-es account for roughly a third of our core business»Thomsen Transporte: «Actually, our core business isn’t easily defi nable».Stadtwerke Ulm: «Our core business – public transport – accounts for over 90% of our total business. We also operate in other industries (i.e. energy and telecom-munications). We handle the mainte-nance of around 350 of our own trucks and other vehicles. Our organization also handles the full cycle of services for 120 buses, which includes washing and cleaning, refuelling, and setting up the

Autobus Oberbayern:

«The crisis didn’t hit the

Munich area very hard,

and the events

we provide transfer

service for are always

fully booked»

AUTOBUS OBERBAYERN Munich

Founded in 1927, this firm works in the

public transport industry. Its fields of

activity include bus rentals, charter

services, limousine rental, group and

city tours, and day trips.

The trial was run on one vehicle using

six sensors. The tyres with the TMS sys-

tem travelled a total of roughly 604,110

km from August 2012

to January 2013.

Truck Magazine spoke with

Nicki Schieb, workshop manager

for the firm.

THOMSEN TRANSPORTE Hamburg

Founded by Jens Thomsen over four

decades ago, the company works

mainly in the transport of fresh foods

and other special goods

(from electronics to pharmaceuticals).

The trial was run on three vehicles

equipped with a total of 20 sensors.

The tyres with the TMS system trav-

elled a total of over 1.4 million km from

August 2012 to January 2013.


Heinz Schlömer, fleet manager for

the firm.

STADTWERKE ULM Ulm

In business since 1982, this state-run

organization is involved in local public

transport as well as in the fields of en-

ergy and telecommunications. Includ-

ing the vehicles provided by Rieger

+ Ludwig, the trial was run on three

vehicles using 24 sensors. The tyres

with the TMS system travelled a total

of roughly 1,344,090 km from August

2012 to January 2013.


Thorsten Stumpf, workshop manager

for the firm.

AUAUTOTOBUBUSS OBOBERERBABAYEYERNRN Munich

THOMSEN TRANSPORTEHamburg

STADTWERKE ULMUlm

7No. 14 FEBRUARY 2013

vehicles based on the customer’s needs».

What do you feel are your strengths

and strategic weapons in dealing

with the competition?

Autobus Oberbayern: «Flexibility and responding to our customers’ wishes. These are our advantages over the com-petition. Some ask that we only use Pirelli tyres, and we accommodate their wishes. Others want specifi c branding on the bus, and here, too, we do whatever we can».Thomsen Transporte: «Our strength lies in the fact that 98% of our new fl eet of ve-hicles is refrigerated trucks that are able to transport just about anything. And this gives us a great deal of fl exibility».Stadtwerke Ulm: «Our advantage over the competition? It’s our wealth of specif-ic experience with buses that few others

possess. The company’s headquarters are also very centrally located, which means that vehicles can reach their des-tinations quickly. For example, one of the most popular stops is the train station in Ulm, which is just a stone’s throw away. Other companies take at least 10-15 min-utes to get there, which means that they also have greater costs to incur. Flexibility is another of our strengths».

Let’s talk about customer service.

What are your strengths there?

Autobus Oberbayern: «Reliability, a highly diversifi ed off ering, and punctual-ity. Our customers are never late getting to the airport. In part because we are well represented throughout the region. In the event of a breakdown, we can send out a replacement bus in very short order. Then thanks to the wide range of vehi-cles and services, we are able to work in a great number of diff erent industries».Stadtwerke Ulm: «Our group’s motto is ‘The customer is king’. That means we seek to meet the customer’s every need. Two years ago, for example, we began working together with Rieger+Ludwig (R+L), a company with 25 branches throughout Germany that sells tyres and handles vehicle monitoring to ensure

that they run perfectly all year round. This is a key strength for us because, with R+L, we’ve signed a fl eet agreement and, unlike the competition, we don’t pur-chase tyres from multiple manufacturers that change all the time».

How long have you been using Pirelli

tyres? And what led you to that deci-

sion?

Autobus Oberbayern: «We’ve used Pirelli tyres for 50 years now. In contract tenders for public transport lines, it’s our leading provider. In the past, we’ve also tried the tyres of a competitor and run some comparative tests. And the result? The competitor’s product proved to be terrible, while Pirelli tyres performed marvellously».Thomsen Transporte: «We’ve used Pire-lli tyres a lot in the past, and about three years ago we began installing them regu-larly and with highly satisfying results. For us, it’s important that we stay within budget. We particularly appreciate the cost-performance ratio of Pirelli tyres, so much so that they account for 80% of the tyres we buy».

Stadtwerke Ulm: «We’ve used Pirelli since 2007-2008. At the time, we tested the tyres of all manufacturers for nine months and over 40-50,000 kilometres, and at the end of testing we went with the Italian brand for the cost-eff ectiveness of their off ering. That choice has remained unchanged since then».

What was your reaction when you

were asked to try out the CyberTM

Fleet system? Did you have any res-

ervations, or did you accept without

hesitation?

Autobus Oberbayern: «We’ve always been open to new products and are happy to test them. The chance to have extra information on tyre pressure and temperature piqued our interest imme-diately».Thomsen Transporte: «The TMS sys-tem for monitoring tyre pressure inter-ested us right away. We have always been open to new things, and we had no hesi-tation about getting involved in testing».Stadtwerke Ulm: «This solution is true genius, making it possible to know where a vehicle is at any given time and, at the

Thomsen Transporte:

«Pirelli tyres? An

excellent price-

performance ratio»

Thomsen Transporte

Heinz Schlömer, fleet

manager for the

Hamburg-based group.


same time, to check its tyre pressure. We had no doubts when asked to take part in testing and accepted with great enthusi-asm».

How were the tests organised? In-

volving the whole fl eet or just a few

vehicles?

Autobus Oberbayern: «We tried out the sensors on the vehicles that serve the air-port route, both because it involves the greatest number of kilometres and be-cause we were interested in testing tyre consumption on this route».

Thomsen Transporte: «Pirelli’s people are highly qualifi ed. The system was installed on three trucks. One of these, which runs in Sweden, actually had a few problems, and now the sensor will need to be replaced. But it works perfectly on the other two vehicles». Stadtwerke Ulm: «For this fi rst experi-ence, we chose to test the system on just one vehicle, which was immediately equipped with sensors and then used regularly. We had the vehicle run mainly in the area around the head offi ce, so we were able to ensure that the TMS system worked properly».

How long did testing of the new sys-

tem last?

Autobus Oberbayern: «Testing began in July 2012. For the moment, our vehi-cles no longer have the sensors installed because we’ve switched out the summer tyres for winter ones. But the fi rst phase

on testing was very encouraging».

Thomsen Transporte: «On the fi rst truck, the TMS system was installed in June 2012, with the other two vehicles getting the system in October».Stadtwerke Ulm: «For us, testing began in July 2012».

What changed aft er using CyberTM

Fleet, both fi nancially and in terms of

fl eet management?

Autobus Oberbayern: «At the moment, we don’t have any precise data in that re-gard».Thomsen Transporte: «Benefi ts were seen, above all, in monitoring the semi-trailers». Stadtwerke Ulm: «Since the vehicle with the sensors always circulated within the city and close to us, we were able to go on site in the event of any tyre damage to see what exactly happened, such as if there were nails or glass in the area or road work that could have caused the dam-age. And the result? Almost no structural damage, and in one case the loss in tyre pressure was due to a nail penetrating the tyre».

Are you happy with the cost-benefi t

ratio?

Autobus Oberbayern: «In long-haul transport, the benefi ts are very evident».Thomsen Transporte: «We haven’t run any precise calculations yet, so it’s hard to answer this question. There certainly have been benefi ts (fewer damaged tyres, greater mileage), and if these results turn out to be greater than the costs, it will be a good investment».Stadtwerke Ulm: «Financially speaking, we still don’t have a clear idea, but we’re running some calculations. Installation is certainly not expensive. The only problem is that, when replacing a tyre, the position of the axle isn’t always the same».

CyberTM Fleet for ever?

Thomsen Transporte: «Most defi nitely. This experience with CyberTM Fleet was a good one. At this point, it would be in-teresting to do more and to integrate TMS with our other fl eet management sys-tems».Stadtwerke Ulm: «Keeping tyre pressure under control for 120 vehicles takes an enormous amount of time, so the possi-bility of using CyberTM Fleet is very attrac-tive given all of the benefi ts of the TMS system».

Stadtwerke Ulm:

«We seek to meet

all of our

customers’ needs»

Stadtwerke Ulm

Thorsten Stumpf,

workshop manager

for the Ulm-based

firm specialised

in local transport.

Thomsen Transporte::Thomsen Transporte::


It’s a technological marvel that can be installed in just a few minutes. This sensor can truly be fi tted to your tyre with no diffi culty at all, making Cyber TM Fleet an even

more precious tool. Before you begin, you need to place the tyre on a workbench so that you have easy access to the inside of the tyre. You

will also need to have the TMS installa-tion kit within reach. Find an area of roughly 6x6 centime-tres inside the tyre that is free from creases or other rough patches (which will be where you apply the sensor).When ready, put on a pair of gloves and proceed as shown.

Instructions for useCYBERTM FLEET

It’s easy to make your tyres “smart”. It takes just a few steps and can be done in about three minutes. Here’s how to install a sensor that checks tyre pressure and temperature in real time


How to mount the TMS inside a tyre

Apply the Tip-top Liquid Buff er spray onto the area

of the tyre you have selected and then clean the

area carefully.

1 Use a scraper to remove a superficial layer of

rubber from the area, then dry the area and remove

any rubber shavings. Repeat this step a second time if

necessary.

2

Apply 20 to 22 drops of the glue provided in the

kit onto the appropriate area of the rubber TMS

support, and be careful not to use too much glue! Then

quickly spread the glue evenly over the bottom of the rubber

sensor support.

3 Apply the TMS to the area of the tyre you have

prepared and make sure that it is placed in the

proper orientation. There are arrows on the plastic supports

that must be positioned longitudinally (i.e. pointing along

the circumference of the tyre in the direction in which

the tyre rolls).

4

For best results, hold down the TMS for about 30

seconds, making sure that it doesn’t slip outside the

area selected. Then place the weight provided on top of the

TMS and let the glue set for about 2 minutes.

5 After this 2-minute period, lift off the weight and

remove the plastic supports from the TMS, without

using cutters of any kind. Before putting the tyre on the rim,

make sure that the sensor is solidly attached to the inner

lining. Once the wheel has been mounted, we recommend

waiting at least 10 minutes before starting up the vehicle.

6

MINUTES

How to mount the TMS inside a tyreHHooww ttoo mmomouunntt tthee TMTMMSS innssiddee aa ttyyree


They can’t be odd. It’s just something that needs to be avoided. But they can be beautiful in addition to per-forming well and comply-

ing with laws and regulations. In fact, a truck tyre can be appealing. Captivat-ing. Seductive even. It’s the law of the marketplace that’s requiring it, and it’s technology designers Alessandro Cas-

tellini, Riccardo Pirovano and Tom-

maso Pizzorno, led by Fabio Montan-

aro (head of pre-development and re-search for the Truck R&D unit), that are delivering it.«In actual fact, we handle all phases of the project, from design through to produc-

tion, and we have the ability to develop a new product from start to fi nish», says Montanaro, who adds: «Our product is designed for professionals, so it’s largely performance that comes fi rst and fore-most. But it’s also true that we never let an ugly tyre get past our offi ce doors. We take all of the designs that ensure the effi -ciency we want and then select the most attractive and, in any event, the one that will best attract customers in all of the market segments the tyre will be used in». So looks count. And each new product comes with a new look, because oth-erwise the tyre would seem old and wouldn’t give the potential buyer a sense of being a good, up-to-date prod-

uct. Then, of course, there’s that Italian fl air. «A love of beauty is a part of our makeup», the designers confi rm. «It’s natural to think that a product also needs to be aesthetically appealing. That’s why we make our treads unique and easy to recognize».The tread pattern is the embodiment of both the technical requirements and the creativity of each individual designer. «So we compare and maintain not much more than 10% of our initial designs, oft en putting together elements taken from a number of our original sketches», they say.The design we like best is then traced out, using a laser, onto a virgin tyre

The beauty in patternsUP CLOSE

The design of each tyre is the result of extensive research and testing, a process that also takes account of aesthetics, not just performance. And the most complex? Winter tyres. Let’s meet the Pirelli designers specialised in this segment and see how they work

by Ettore Pettinaroli

Staff The Pirelli team

specialised in tread

design and

development.

From left to right:

Riccardo Pirovano,

Fabio Montanaro,

Alessandro Castellini,

Tommaso Pizzorno.


painted white, then an electrical gouge is used to make the cuts. It’s a delicate process that takes great skill and expe-rience. «For truck tyres, it’s also quite ex-hausting», Montanaro explains. «The one doing the cutting works like a tattoo artist to give just the right shape to each line traced onto the white tyre and the perfect depth to each and every groove. It’s a long process that takes a day and a half on average, but it results in a tyre that is very close to the one that will then come off of the production lines». This fi rst tyre is used to conduct tests, partic-ularly with regard to noise. Once any de-fects are fi led down, the mould is made that will then be used in production.

Of course, not all tyres go through the same number of tests. Winter tyres are among the most complicated and so undergo the most changes aft er test-ing. «Because performance in the snow is very diffi cult to assess on a computer», the designers explain. «For the most recent series in particular, we’ve increased the grooves and, above all, added a good number of sipes that we didn’t use before in order to trap more snow and ensure greater traction. The great many aspects in play with these tyres enable us to play around more with the tread pattern, but we also need to keep in mind that, because of the sea-sons, the time we have for testing is limited», says Alessandro Castellini, who has worked primarily in this segment. Traction depends on a great many factors, and so creativity plays a big part, but one must also be care-ful not to exaggerate. Each cut can be both an opportunity to im-prove performance or a potential weak point in the tyre. Achieving balanced siping takes both knowl-edge and experience, which this design team has in spades, enabling them to adapt to the needs of each type of vehicle or application.«For the G-series tyres, which are mainly used in construction and for transporting

sand and gravel, it’s important for the tyre to convey a sense of strength and show that it can “claw” into the earth with its ag-gressive tread blocks», explains Tomma-so Pizzorno.«The H segment is designed to minimize rolling resistance, for example, in order to meet market demand for energy sav-ings», Castellini continues. «So we’ve cre-ated next-generation tread patterns that limit the use of blocks and focus more on siping. This has resulted in a tread that evokes both solidity and fl uidity – just what is needed to reduce fuel consump-tion».

Rolling resistance is also front and centre in the trailer-tyre segment. «For the new ST:01, we’ve implement-ed straight longitudinal grooves, which are better able to provide fl uidity», says Riccardo Pirovano. «Thanks to this tread pattern, we’ve signifi cantly improved the whole tyre and have managed to create the fi rst truck tyre to earn a double A rating (in both rolling resistance and wet braking) while maintaining the

same performance in terms of dura-bility. That’s why we’ve dubbed this

new product Energy Neverending. As usual, we’ve also taken care of aesthet-

ics and added thin, oblique siping that enhances the tyre’s overall appeal with-out interfering with performance».

«It’s important

that the tyre’s tread

convey a sense

of strength»

Technique

Once a design

is considered valid,

the pattern is then

traced out, using

a laser, onto a virgin tyre

painted white, then an

electrical gouge is used

to make the cuts.


At the end of January, Pire-lli offi cially started its en-gine for the 2013 motor-sports season and pre-sented a series of strat-

egies and other plans that are sure to leave a mark. The company’s historical Bicocca headquarters in Milan served as the backdrop for the presentation of the car and motorcycle champion-ships that will be wearing Pirelli rub-ber. For the occasion, the doors to the company’s research and development labs were opened to the international press, who were able to get a glimpse of how Pirelli designs and develops the compounds for its entire range of racing tyres – P Zero™, Cinturato™, Scorpion™ and Diablo™ – as well as of the Next Mirs pilot facility featuring the world’s most advanced automated tyre manufactur-ing system. One of the highlights of the presenta-tion was the totally new range of tyres

for Formula One™: the P Zero™ dry tyres and the Cinturato™ wet tyres featur-ing new construction and soft er com-pounds. The goal of the changes to this line was to increase the rate of wear in order to ensure at least two pit stops each race, thereby upping the number

of passing opportunities and making the races more spectacular. In particu-lar, the P Zero Hard this year will have a broader working range as well as come in a new colour and feature an orange band on its sidewall.The company’s commitment to Super-

Full throttle for 2013 MOTORSPORT

Over 250 championships organised in more than 40 nations featuring the Pirelli brand. Some 720,000 car and motorcycle tyres are to be provided to the most prestigious manufacturers. The calendar for the season was presented at the end of January at the company’s historical Bicocca headquarters

by Simona Gelpi

Speed The dry tyres reduce lap times by up to 0.5 seconds.

A few of the stars of the presentation From left

to right: Jean Alesi, the new Pirelli brand ambassador;

Marco Tronchetti Provera, Pirelli chairman

and CEO; Paul Hembery, head of the Motorsport

Vettura (cars) division; and Giorgio Barbier,

head of the Motorsport Moto (motorcycles) division.


bike has now reached its tenth consec-utive year, making it the longest single-manufacturer relationship in motor-sports. Just last year, Pirelli developed fully 26 diff erent solutions that were used in races. The main change for this year is the move from 16.5” to 17” tyres, which will have a defi nite impact on the overall performance of the motorcycles. Rid-ers got a chance to test the new tyres for the fi rst time last July on the Spanish track at Motorland Aragòn. But Pirelli isn’t just about Formula One™ and Su-perbike, although these are the cham-

pionships that attract the greatest me-dia attention. For the 2013 season, Pirelli will also be seen on circuits throughout the world in a wide variety of racing cat-egories, both on tarmac and in the dirt. On the whole (and in addition to F1 and SBK), there will be 250 championships in dozens of specialities that will call for the design and production of over 200 types of tyres annually. Pirelli will be providing a total of 720,000 tyres for use in motorsports throughout the 2013 season, making it by far the company most committed to motorsports both global and domestic.

Superbike Here,

just last year,

Pirelli developed

26 solutions

that were

used on track.

The new Formula One tyre

will result in at least

two pit stops each race

TM

On display In this photo and the

one below, inside

the group’s Bicocca

headquarters in Milan.


one below, inside




one below, inside




There’s a new kind of food truck that’s all the rage in dining in the United States. Tiny gourmet restaurants, complete tables and chairs, all within a bus or truck, change location from night to night, with their movements being tracked using social media

by Paola Pignatelli

Sitting at a table inside a truck and being served exquisite dishes prepared by a chef? It’s not science fi ction. In the U.S. (and recently also in

the U.K. and Asia) it’s a hot new trend. In order to cut out the red tape, reduce costs and (literally) follow the customer, many in the business are opting to put their restaurants on wheels. It all began as a workaround to certain fi nancial complications. In America, it costs at least USD 850,000 – including rent, staffi ng, etc. – to start up

a restaurant, whereas this new street-food version can be had with no more than USD 200,000 (and half that if the truck or bus is used). But it soon became all the rage.One of the pioneers of this industry is Hugh Schick, a graduate of the Culinary Institute of America who has worked in many high-class restaurants. But he eventually decided to hit the road (so to speak) in San Francisco’s fi rst “bustau-rant” (bus+restaurant): Le Truc, which he opened with his partner, Blake Tally. It was such a great idea that now Schick

has also opened a “taproom-on-wheels”, called Brewtruc, in which he serves craft beers inside an old school bus that he has transformed into a mobile tap-room. «We’ve set it up to be comfortable and to promote patron interaction, not to maximize capacity», says Hugh Schick. «Then he had to make it a lot lighter so that we could add the refrigerators and other containers for the beer». Want to fi nd out more? Take a look at their Face-book page: www.facebook.com/pages/-brewtruc-/168967499833423.Also in San Francisco, Jon Darsky

Dining out inside a truckTRENDS


serves “real” Neapolitan-style pizza from his Del Popolo pizza truck fi tted with a traditional wood-fi red pizza ov-en. The location of the truck each day is posted on his web site (www.delpopo-losf.com). Actually, Darksy doesn’t like being called a pizza chef (in part be-cause he has a degree in law), but con-siders himself to be more of an artist. His Margherita pizzas have even been reviewed in leading American newspa-pers. «I get the greatest satisfaction from preparing a dish like this, handling each and every step myself, and creating an end-product that I can give to people with pride», he says.In New York, the historical Tavern on the Green in Central Park was forced to close its doors because of the pressures of the recession, but now, in its world-famous garden, there are a number of

food trucks that attract huge numbers of patrons. And it’s easy to see why. The menus of these food trucks is simple, but the quality is always excellent. Forget about those ham sandwiches being served at most road-side food shacks. These mobile eateries are serv-ing high-quality (despite the plastic plates) hot soups, ethnic food, gourmet hamburgers and more. All cooked there on the spot. But don’t look to the restaurant guides or food critics to fi nd the best of the

bunch. Turn to the social networks. The phenomenon is becoming so popular now that there is even an iPhone app for bustaurants and other such food trucks (Food Trucker) that uses Twitter to tell you where your favourite bustau-rant or food truck is currently parked. Several books on the topic has also

been published. The “bible” on food trucks is, without a doubt, Food Trucks. Dispatches and recipes from the best kitchens on wheels, by Heather Shouse, who went all across America to fi nd the country’s best. The book features over a hundred of these eateries in 20 diff er-ent cities, complete with stories, anec-dotes, photos and recipes. And in doing so, she paints a picture of American cui-sine and culture.And in other countries? The food truck is becoming quite popular in Asia, and on the streets of Paris, Le camion qui

fume (www.lecamionquifume.com) serves patrons who can fi nd where this gourmet food truck is from week to week by following it on Twitter. The truck serves the fi nest of hamburg-ers made with top-quality ingredients along with other simple dishes. But in the rest of Europe, this trend has yet to take off . In the U.K., there are quite a few gour-met food trucks now, but none that have their own seating, too. Examples include Kolkata (www.streetfoodkol-kata.com), which specializes in Indian cuisine, and Banh-Mi (www.banhmi11.com), for Vietnamese food.

Forget about ham

sandwiches. Here

you’ll find fine dining

and ethnic delights

Mobile App

At left, a series of

apps for the iPhone

and iPad related

to the food truck

industry.

Something for everyoneAt right, a food

truck in the form of

a pig in Seattle.

Below: the Del

Popolo pizzeria

container; a

hamburger from Le

Camion Qui Fume,

Paris; the web site

of the New York

City Food Truck

Association. On the

facing page,

photos of Brewtruc.


What’s the diff erence between a Formu-la One driver and a truck driver behind the wheel of a semi-

truck weighing several tonnes? Apart from proportions, not a whole lot. Skill, concentration, responsibility, physical fi tness and quick refl exes are all fac-tors that these two professional drivers must have in common. But the job of someone who spends countless hours driving a truck doesn’t stop when the driving stops. A trucker has to be more than just a good driver. A truck driver must also be able to load and unload his vehicle and needs to be able to solve a whole range of technical problems. Not only that, but the risk of accident – a constant concern – can oft en be dis-astrous not only for the person behind the wheel, but for everyone else who happens to be on the road. This is why it’s crucial for a truck driv-er to always take preventive measures to ensure that everyone stays safe. In-

deed, there is a whole collection of fac-tors that make a trucker a better driv-er and keep dangerous situations to a minimum, and ergonomic plays an es-sential role.«When talking about safety, we typical-ly distinguish between what needs to be done in dangerous situations in order to avoid an accident and what needs to be done aft er the accident has taken place so as to limit the damages to everyone in-volved», explains Fabrizio Cerreti, lead instructor at the ACI-Sara safe-driving school in Vallelunga, near Rome, and a professional truck driver for over twenty years. «But we rarely talk about preventive safety measures, i.e. the set of factors that make for a better driver and reduce the risk of get-ting into dangerous situations in the fi rst place».Safe driving begins with how the cab is set up, making sure that it is comfort-able and that the seat positioning facili-tates proper posture, so that no undue stress is placed on joints and muscles,

Have a good trip!WELLNESS

From good posture to proper seat adjustment; from good belt placement to doing a bit of exercise during rest stops. Driving safely isn’t just about following the rules of the road. Ergonomics are also important, and here are a few simple rules to follow.

by Alessandro Barbieri

Seat On long trips, the seat

back should be

very slightly reclined.


while also ensuring proper visibility and easy access to all of the controls. «In fact, in recent years we have seen a pro-gressive evolution of the interior of truck cabins - Cerreti continues - with climate control being perfected and other im-provements being made in terms of the insulation from noise and vibrations, the placement of the various controls and the shape of the seats, making everything markedly more ergonomic». And this can only be a good thing.Apart from legal requirements in terms of driving time and rest stops, which are both key to keeping a driver alert, there is also an unwritten code of common sense that, in Cerreti’s view, should al-ways be observed, starting with the way a driver gets in and out of the truck. «The height of a truck cabin makes the simple act of getting in and out potentially harm-ful if not done with the proper care and at-tention. It’s not by chance that statistics in our fi eld confi rm that this is one of the sit-uations in which truckers are most likely to be injured».In a truck, the driving position is more “seated”, and the steering while is wider and more horizontal than in a car. Once in the cab, the driver should sit as far back as possible so that the whole back rests against the seat back. Then the edge of the seat mustn’t press against the back of the knees or legs. For long-haul trips, the seat should remain very slightly reclined. The optimal angle made by thighs and torso is about 100 degrees. With many seats, it is also possi-ble to adjust the lumbar support, which is a godsend on long trips. Seat height is also extremely important. When sitting, the heels should rest on the fl oor and the thighs on the seat. Visibility must also be good, and the driver should be able to press the brake pedal to the fl oor without having to stretch.Once the seat back is properly adjusted, the distance of the steering wheel from the chest must be set. The ideal distance is found by grab-bing the spokes of the steering wheel and ensuring that the elbows remain slightly bent with the shoulders resting against the seat back. «The steering wheel is the main means we have of controlling the truck, so it must be used with great care and preci-sion - Cerreti says -. An all-too-common mistake, even among expert drivers, is that of trying to steer with just one hand. When doing so, it’s hard to react properly

to anything unexpected. It’s much better to grip the wheel fi rmly with both hands because this is the only way to have enough strength, sensitivity and balance to make any needed corrections».And the seatbelt is just as important. In trucks, where the driver is potentially very closes to the point of impact, the seatbelt is the primary safety device. It is key not only in head-on collisions, but

also in the event of rolling, running off the road or being hit from the side. «My advice is to make sure the belt crosses the shoulder between the neck and the arm - says Fabrizio Cerreti -. Once it’s buckled, you should check that the lap belt passes across the hips and not the stomach».In addition to the longer rest breaks, such as sleeping for the night, it is also important to remember that short rest stops also help to fi ght off the eff ects of stress and fatigue and can get you back into shape in just a few minutes. How? By taking a “power break” dur-ing which you do some simple stretch-ing exercises. Cerreti’s advice? «Start with the most natural of activities: walk-ing. Then you can do exercises to relax your arms, legs and chest muscles, such as shoulder rotations, upper-body twists, neck bends and leg stretches». In just a few minutes, you’ll be reenergized and feel “like new” again.

«When you turn off the

engine, it’s important

to walk and take

a few minutes to relax

your arms, legs

and other muscles»

Constant progress In recent years, driver

comfort in trucks

has been progressively

improved.


This magazine can grow and improve with the help

of our readers.Have some interesting news about trucks and trucking?Been to any special events? Want to tell us what’s happening in other countries?…………………………………………………………………

Write to:[email protected]

You, too, can write for Pirelli Truck!

DID

Y

O U K N O W…

CURIOSITIES FOR TRUCKERS

“HOW AM I DRIVING?”

TRUCKERS UNDER CONTROL

You won’t see them on the streets of Eu-rope, but the backs of many trucks in the U.S. now bear stickers that read “How Am I Driving?” (or similar). Of course, the question is being asked more by the company the driver is working for than by the driver himself. The goal is to ensure that the driver is following the rules of the road. If you see any ev-idence of bad driving (speeding, reck-less passing, not giving the right of way, etc.), you can call a toll-free number to report it. All complaints are received by a call centre and then forwarded to the transport company concerned.

THE “BIGFOOT PANDA”

You won’t see it roaming the streets, but it’s not an urban legend either. It’s a Fiat Panda 4x4 that’s been turned into a monster truck, not to mention a high-impact marketing tactic for Fiat. This particular “monster” was created

by taking the body of a Panda, the chas-sis of a Jeep CJ7 4200, and the high-speed wheels of a road tractor, and it made its offi cial TV debut in a Fiat com-mercial at the beginning of the year. It had also been spotted on a test run last December on the snow-covered roads of Val d’Aosta (causing some to think they may have been hallucinat-ing). Of course, it’s not easy to hide a monster truck. This one is nearly 4 me-tres tall, just about as long, and two and a half metres wide. The idea behind this vehicle came out of the Leo Burnett advertising agency to go along with the slogan “New Panda, extremely Panda”. The video tells the story of four friends setting off for a weekend trip to the mountains and who manage to get to their chalet by transforming their car into a monster truck. The prototype, which is sure to go viral online and on TV, was designed in col-laboration with Mercurio Cinematogra-fi ca and the screenwriter Andrea Faini.

NOT “BISON” ANYMORE

Big and slow. That’s what comes to mind when you think of a truck. In Ita-ly, this has even earned them the nick-name “bisonti della strada” (road bison). But Boije Ovebrink, a Swedish truck driver, has proven in his Volvo-built hy-brid (“Mean Green”) that that’s not al-ways the case. In August 2011, he even challenged a Ferrari to a drag race at the Mantorp Trucking Festival, in Sweden (watch the video on YouTube here: www.youtube.com/watch?v=1cVtzt_bbhM). More recently, at the Wendover Air-fi eld in Utah, Ovebrink established new speed records in both the fl ying kilome-tre and the standing kilometre at 236 km/h and 153 km/h, respectively.

Mean Green The world’s fastest

truck in a hangar at the

Wendover Airfield.

Size The Panda Monster Truck nearly 4 metres tall, just about as long, and 2.5 metres wide.


PZERO RETHINKS MALE FASHION Pirelli PZero presented its Fall/Winter 2013-14 collection, a reinterpretation of more tradition-al men’s fashion, at the 83rd edition of Pitti Mo-da Uomo in Florence. High-performance ma-terials, laminated fabrics and details in Lycra cleverly combined with wool and flannel are the most notable features of the urban (casual-wear) and biker clothing lines. Reversible coats, heat-sealed jackets that can be folded up into an internal pocket, insulated micro ripstop shirts, and motorcycle-inspired leather jackets, as well as more traditional arti-cles like trench coats, pea coats and parkas re-interpreted with the addition of technical ma-terials, such as micro reps and laminated flan-nel with reflex detailing and other original ide-as, like removable vests. These are a few of the most distinctive items from the new collection, which has again perfectly interpreted the val-ues of our brand. As always, the stand set up in Fortezza da Bas-so mirrored the Pirelli ecosystem, including both cars and motorsports, with a marked “in-dustrial” style, such as having the materials used to make the soles of Pirelli shoes laid out on workbenches.

Pirelli in brief

NEWS

RICE AND TYRES Pirelli is conducting technologically advanced and environmentally friendly business in Brazil at the company’s facilities in Meleiro, a city in southern Brazil known for rice growing, where we are developing and im-plementing a process of extracting silica, an essential substance in tyre manufacturing, from rice chaff. This discovery was published in one of the world’s most prestigious periodicals, The Economist, in an article about Pirelli that also notes the environmental benefits that come from using a natural substance like rice chaff. Rather than being dumped, the silica is used to reduce a tyre’s rolling resistance in order to increase the vehicle’s fuel efficiency. In addition, the rest of the rice chaff is used to provide the energy needed for the extraction process. The climate of southern Brazil is ideal for rice growing, but it is also possi-ble for Pirelli to export this virtuous model of collaborating with local com-munities, which has enabled us to broaden our research activities in Bra-zil, out to other countries around the world.

2013: AS DAKAR BEGINS, SO DOES ADVENTURE!

Pirelli’s racing season begins with the most extreme of rally races along side the HRC Team. In 1979, after almost getting lost in the desert during the Abidjan-Nice, Thierry Sabine decided to create a rally race that ran in the opposite direction. Since then, the Dakar rally ran through nearly every country in north-west Africa and many countries of central and southern Africa and down as far as Cape Town, South Africa, before being moved to South America in 2009, where in runs from Buenos Aires through Argen-tina and Chile.For the 2013 edition, Pirelli announced that the company would be fac-ing the challenge as a technical partner of Team HRC, fitting their Honda CRF450 rally bikes with Scorpion Rally tyres for drivers Helder Rodrigues, Javier Pizzolito and Johnny Campbell. This year, the race began on 5 Jan-uary in Lima, Peru, and finished on 20 January in Santiago, Chile, after 14 stages crossing Peru, Argentina and Chile. For the Dakar, Pirelli provided Team HRC with 2 versions of the Scorpi-on Rally front and back tyres (sizes of the latter: 140/80-18), which Honda found to be the best back tyre for rally racing, while the front tyre (90/90-21) is absolutely unparalleled in terms of performance on hard surfaces. In this way, Team HRC and their drivers, with the help of Pirelli technicians on the scene, were able to select the best tyre for the type of stage to be faced. During testing in Morocco and California in the fall, our engineers partic-ularly focused on tread patterns, altering the layout of the tread blocks where necessary in order to ensure that the vehicles could stay on top of the sand and steer effectively.

Technical partner

Pirelli mounted

on the three Honda

CRF 450 rally bikes

of the HRC Team.

From head to toe

Both clothing and footwear

for Pirelli PZero.


The bell tower plays its melo-dy three times a day: at 11am, at noon and (from March to October) at 5pm. It’s done this for over a century, but

there are a great many residents of Mu-nich who still go to the Marienplatz to hear it, as if it were still something new. They gaze up towards the Gothic Revival tower of the New Town Hall and listen to its reassuring melody, watching yet again as the statues re-enact the dance of the horse traders to fi ght off the plague. Of course, at times they have to elbow their way through throngs of noisy, inva-sive tourists who don’t want to miss the show. But at the end of the day, where’s the problem? The Glockenspiel speaks to the heart of Bavarians, while for all the rest it is just an attraction like any other.And in Munich there are so many sites to see, even more than the casual tour-ist visiting the Bavarian capital would imagine. When time is limited, choices

need to be made. Since the siren song of the Glockenspiel brought us to the Ma-rienplatz, we can continue our tour at the nearby Frauenkirche (Frauenplatz 1) cathedral with its famous domed tow-ers. It is the symbol of the city and could, when it was erected in the 15th century, house all of the residents of Munich (just 13,000 at that time). At the entrance, we see the “Devil’s Footstep”, which recalls the brave builders’ victory over the Devil who, as legend has it, stood in that spot. The nearby Residenz complex then has its own legend to tell. The former royal

The warm heart of Germany

TRANSPORT DESTINATIONS / MUNICH

It is the southernmost German city, with all that such a position implies. Here, passers-by feel immediately right at home. Amidst the old churches and modern museums, folk legends and beer halls with long tables and lots of laughs, Munich is a blend of German practicality and Mediterranean spiritby Ettore Pettinaroli

At left, the Frauenkirche domes and the Marian column.

At right, a shot of the Wiesn-Einzug Oktoberfest parade.

The Maximilianeum, built in the late 1800s, home to the Bavarian parliament.At right, the Augustiner Bräu “Biergarten”, the city’s oldest beer hall.


palace is worth a visit if just to admire the Treasury and its wonderful works of art, which cover periods ranging from the Medieval up to the 19th century. But also give a respectful look at the four bronze lions guarding the entrance to the Residenz. It is said that soldiers leaving for war would pet these lions for good luck in battle.We then move on to another place of “worship”, the Hofb räuhaus (Am Platzl 9), which is much more than just a beer hall. Inaugurated in 1589, it is managed by the Region of Bavaria as if it were a local monument. The beer is excellent, of course, and can be enjoyed in grand Neo-Renaissance halls that can welcome

up to 5,000 patrons. But don’t expect to stay all night. The place closes at 11:30.In an entirely diff erent vein, the Museum

of Science and Technology (Museum-sinsel 1; www.deutsches-museum.de), a 50,000m2 temple of knowledge, is an absolute must-see. It is the world’s largest museum of its kind, and its interactive exhibits engage visitors and keep them interested throughout the visit. It’s im-possible to list all of the fi elds covered. Suffi ce it to say you can fi nd everything from sail boats to models of atoms, wind-mills to space probes, diesel engines to industrial robots and even pipe organs.The super-modern BMW Museum (Petuelring 130; www.bmw-welt.com), on the other hand, is entirely dedicated to the world of motors and features the most important cars and motorcycles ever produced by BMW, the historical car manufacturer founded right here in Munich in 1915.

It’s located near Olympiapark (www.olympiapark.de), built for the 1972 Olym-pics and gradually expanded with addi-tional sports facilities and other areas for fun and relaxation. Here, a climb up the OlympiaTurm, a 290-metre-tall tower that is the symbol of modern Munich, is not to be missed.

Munich

Above, the Hofbräuhaus

“Biergarten”.At right,

the BMW museum.

No. 13 NOVEMBRE 2012 23No. 14 FEBRUARY 2013

Above, a stand selling Lebkuchen. At right, the Olympic stadium. Below, surfi ng

an artifi cial wave in the Isar river.

NOT TO BE MISSED

TOURIST OFFICE

Hours: Monday thru Thursday from 9:00 to 17:00; Fridays from 9:00 to 15:00.

There are also two information desks: one in Marienplatz (at the New Town Hall), which is also open on Saturdays until 17:00, and one at the train station, which is open every day until 20:30 (Sundays and holidays until 18:00).

ALLIANZ ARENA

Not just for sports fans. This new stadium, where the Bayern Munich football club plays, is a technological marvel with its façade made up

of 2,874 diamond-shaped cushions that change colour based on the teams playing at any given time. Tours available daily (except during matches).

No. 14 FEBRUARY 2013

GERMANY > MUNICH

Truck KEY

CITY PARK

Munich’s Englischer Garten (English Garden) is a

large public part in the centre of town. It covers an area of nearly four square kilometres, making it one of the world’s largest city parks. It’s a great spot for cycling, jogging, swimming or even surfing in the artificial stream that crosses the park. There are even buildings that might seem a bit out of place here, such as the Chinesischer Turm (Chinese Tower), which houses a vast beer hall and restaurant, and the quaint Japanische Teehaus (Japanese teahouse), which was donated to the city by the Tokyo city council.

The Nymphenburg Palace, a Baroque palace to the west of Munich, is a collection of impressive build-

ings erected in an immense park that stretches on seem-ingly forever. But the name of the palace tells a more inti-mate story. It was here, in the 17th century, that Henriette Adelaide of Savoy commissioned the construction of a summer residence aft er receiving the land as a gift from her husband, Ferdinand Maria, the prince-elect of Bavaria, aft er the birth of their much-awaited heir to the throne. Henriette wanted a quaint, magical spot and so gave it its name, which means “Nymph’s Castle”. A century later, the original building was extended to include additional pavilions connected to the main residence by way of galleries to become the impressive royal residence that we can admire to this day. Among the features that make a visit here special, the most particular is the Badenburg, which is considered to be the fi rst heated pool of the modern era. The Gallery of Beauties, then, is a curious collection of paintings of the most beautiful women of the time in the eyes of Ludwig I of Bavaria. Apparently the king wasn’t worried about all the gossip it would cause. Another fascinating attraction is the Carriage Museum with its priceless collection of coaches used by the royal family (those of Ludwig II being especially extraordinary) and the loving collection of 25 paintings of Ludwig’s favourite horses, one of which was so well trained that it seems he ate at the table like an actual person.

The recipe | Roast pork shank

Considered an institution in Munich, this is one of the hottest spots for a night out and offers an irresistible variety of Currywurst spicy sausage, sliced and served with ketchup and a heap of fries. Open thru the night to early morning.Fraunhoferstr. 17tel. 0049.89.23259858Cost: € 15 (approx.)

Conviva Delicious food in a theatre restaurant? The staff at Conviva will prove that it’s possible. Dishes such as carrot soup with lime and ginger, goat cheese flan, or rabbit with porcini are prepared daily by the staff, some of whom also have slight learning disabilities.Hildegardstr. 1 tel. 0049.089.23336977www.conviva-muenchen.deCost: € 15 for lunch and € 30 for dinner (approx.)

A true Bavarian beer hall you won’t be able to leave without ordering at least one plate of pork shank. Forget about nouvelle cuisine. Here they serve pigs’ head, suckling pig and roast porkling breast. All, of course, washed down with an excellent beer. Environmentally friendly operation that has received awards from the city’s administration.Tal 7, tel. 0049.89.299875www.weisses-brauhaus.deAverage price: € 20

A small, elegant, family-run hotel at just a stone’s throw from the city’s main attractions and with 26 almost Zen-like rooms with wood flooring and artistic prints on the walls. Run by Elke and her daughter, Stephanie.Utzschneiderstr. 14tel. 0049.89.231109www.hotel-am-viktualienmarkt.dePrice: double rooms from € 95

For something totally different, this hotel was made out of an old ivy-covered mill. The terrace overlooks the English Garden, the city’s park. The only problem is that, having been built two centuries ago, only 6 of the 12 rooms have their own bath. Liebergesellstr. 8tel. 0049.89.3839410www.hotelenglischergarten.dePrice: double rooms from € 100, breakfast included

A boutique hotel in the heart of the city where distinguished guests can enjoy an aperitif in the ground floor hall and which features uniquely decorated, minimalist rooms.

Breakfasts are very generous and is also served in the garden during the spring and summer.Ledererstr. 8tel. 0049.89.2422490www.cortiina.comPrice: double from € 160

To stock up on Bavarian delights – including dozens of types of wuerstel (sausages) – and have a good time with friends, head to the Viktualienmarkt, a 22,000 square metre open-air market that has been held daily since 1807. In summer, you can enjoy a beer in the Biergarten beneath the famous maypole with its unmistakable Bavarian colours.Am Viktualienmarkt 6

It looks like some sort of barbarian tongue-twister, but it’s actually the phonetic spelling of a yodel, which is typical in the nearby Tirol mountains. Great name for a shop that sells used traditional clothing, including Lederhosen and beautiful traditional dresses (Trachten) as well as hats, shoes, belts and all sorts of other curiosities.Schellingstrasse 81www.holareidulijoe.com

OK, it’s a bit cheesy, but it’s so unique that it has even been reviewed in The New York Times. This little souvenir shop, which opened its doors way back in the 16th century, continues to this day to offer up objects of interior design (particular made of metal and pewter), carved angels, crosses, beer steins, statuettes, hand-crafted candles and more, for over 5,000 different products in this two-storey shop with its friendly clerks, ready to find whatever you need.Rindermarkt 1, www.wesely.de

ShoppingDiningWhere to stay

Preparation Wash and dice the produce. Place the pork

shanks in a pan along with the vegetables and salt and pepper to taste. Cover with a bit of water and cook for at least 2 hours (making sure that the meat doesn’t get too soft).

Preheat the oven to 200°C (395°F). Drain off the juices and remove the vegetables.

Pour the oil in an oven pan and add the pork shanks, vegetables and a little of the broth and roast for half an hour, basting from time to time with the remaining broth.

Towards the end, dissolve a bit of salt in the beer and splash a modest amount of the beer over the pork shanks. Drain off the juice to use as gravy when serving.

4 pork shanks with rind 4 tablespoons of oil black peppercorns 2 leeks 2 carrots 2 celery stalks 2 onions, medium sized beer

The magazine for the transport professionalsGERMANY > MUNICH

page 16 no. 14 february 2013 — the magazine for … · 22 18 page page no. 14 february 2013 —...

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