“We were much like gypsies in a way... two mechanics per car, the truck driver, one engineer, and the sporting director.” From his home in Monaco, Jacky Ickx reflects on those early days with the Scuderia. “The pits were on the grass in the field next to the track. Motorhomes didn’t exist. Ferrari brings it’s prosciutto, lambrusco, pasta on the bottom of the truck with the propane bottle of gas.
You cook the spaghetti in the truck next to where the three cars are standing. You sit on the rail or on the car. It was a lovely, lovely, aspect of motor racing. It was just an incredible era, just incredible.”
ServicesWriter - Photography
PublishedPrancing Horse #228 (Quarterly Magazine of the Ferrari Club of America)