Continental Tire IMSA Spotlight: Gianmaria Bruni

Photo: Rick Dole/IMSA

IMSA Spotlight: Gianmaria Bruni
Driver: No. 912 Porsche 911 RSR
Follow: @GianmariaBruni

How excited are you to be back in the U.S. competing in the IMSA WeatherTech SportsCar Championship?

“I’m very happy for sure. I came a little bit late with no testing, nothing. It’s not easy to step in a very high championship like IMSA with such drivers and manufacturers involved, and different tracks, but it’s an experience and a good challenge for me.

“The step I did from where I was before, I’m looking forward to the future.”

How difficult was it to start the season as a spectator before being able to officially join up with Porsche?

“Hard. But it’s good. It gives you more boost, and it gives you, I would say, the eye of the tiger. We’ll see when everything is sorted out.

“At the moment I’m still getting acclimated to the car with the way it works, and with the team and the tracks.”

What have your impressions of the Porsche organization been so far?

“Very high-level, professional engineers working together with very fast drivers and a very well made car. Very well. Honestly, it’s impressive.

“It will take time to adapt and try to speed up this process. It’s not easy because after all these years with one car, on behavior, one feedback, it’s different. I’m working on it. I like this challenge and it’s the reason why I took it.”

How different is this car from other cars you’ve driven in your career?

“A lot different. In the same way, it’s very nice. But every time I step in the car I still make the same mistakes as if I was driving the other car.

“It always takes me about ten laps to reset the mind. I think it’s normal. But it’s nice. It’s like when you meet new friends, or when you are young and you meet a new girlfriend!”

Do you cook, and if so, what is your specialty?

“I can cook, of course! I look to cook. I cook for my wife and daughter. I can cook anything. I like to cook fish, and I’m very good pizza maker.

“I can make a very good pizza, the real pizza, from the starting point until when I deliver the pizza. Maybe in the future I will have a pizza shop!”

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