Milan, July 22, 2013 – From the Nurburgring in Germany, the teams head to a completely contrasting venue for the Hungarian Grand Prix: the final race before the summer break. Pirelli brings the P Zero White medium and P Zero Yellow soft compounds to the Hungaroring, close to Budapest. This is actually the same nomination as last year, but with the compounds being softer this year, there is even more performance. The construction of the tyres has changed as well, with the 2012 structure matched with the 2013 compounds. These tyres were successfully tested at Silverstone last week, with the teams collecting plenty of data that will be useful for the future. Conditions at the Hungaroring are normally hot and sunny, which increases the work for the tyres. However, average speeds are low at the tight and twisty Hungaroring, which affects the usual pattern of wear and degradation. Rain is not unknown however, so as usual Pirelli will bring the Cinturato Green intermediates and Cinturato Blue full wets as well.
Jean Alesi: “The Hungaroring is a circuit where it is really difficult to overtake, although they did make the straight a bit longer a few years ago to provide more passing opportunities, which helped a bit. So this means that qualifying as well as you can is extremely important. There is some tyre degradation, but it comes from traction and braking rather than high-energy corners: you have to make sure that your tyres do not go off at the end of a stint in particular. Although I’ve been on the podium it’s never been a track that is especially exciting to drive. But it’s a very important race for Formula One history and culture: when I first raced there, Hungary was still behind the Iron Curtain, and the grand prix was just one of those things that brought change to so many countries in that area, which were still Communist at the time. It was an incredibly exciting period of history and the race was a symbol of the liberation that was to come. Those days are gone now, but the fans are still as passionate as always and this is why it is always a pleasure to come here.”