ORA 1929

Fifteen days before ARES 45. You're thinking I've got time? Not really. A sourdough that has to be ready the hour a fighter steps off the scale started its life several days earlier, in the cold room. So yes, fight week starts now for me too. In practice: I plan everything backwards from the weigh-in time, I check the pH every day to know where the fermentation stands, and I weigh every portion to the gram. A fighter doesn't get a second chance on the scale. Neither do I.

I know you all have this question in mind: “What is a pizza doing at a fight event?” I've been telling you about it for months, and you didn't want to believe me. The pizza is the format. The vehicle that brings the essential nutrients, at the right time. “Why not a shaker, or a recovery bottle?” Because of palatability. Pleasure! Function should never come at the expense of pleasure. Pleasure has a job to do too, and it matters just as much when it comes to delivering a performance. That's what we're doing at ARES 45: pizzas for the fighters and their teams.

PERFORMANCE IS NOT GIVEN, IT'S EARNED !

CONCOURS EXCLUSIF ORA 1929 × ARES 45 Fier de devenir Fournisseur Officiel d’@ares_fighting 45. Pour célébrer, on vous offre 4 PLACES pour la soirée du 20.11 à l’@adidasarena (@jordanzebocoaching vs @baysangur) : • 1x Duo VIP • 1x Duo Tribune Pour participer : 1️⃣ RT + Like ce tweet 2️⃣ Follow @ora1929 3️⃣ Tague ton binôme en réponse ⏳ Tirage au sort le 13.11 à 20h00 ! #ARES45 #MMA #ORA1929 #FuelPerformance

Behind the scenes, fine-tuning the final details. Mastered fermentation, optimal carb loading, zero-residue digestion... We are preparing a whole new performance nutrition experience. Full reveal this Sunday, November 1st at 6:00 PM. Any idea ? – at Paris, France

Protein sells. Carbs perform. For endurance work — rounds, laps, kilometres — carbohydrate is the limiting fuel. Protein repairs; it doesn't power the last round. The industry built a whole protein aisle. Nobody built a serious carb product people actually want to eat. That's the gap.

Same dough. Four jobs. CUT: 65 g — low residue, before weigh-in RELOAD: 86 / 108 / 130 g — after weigh-in, scaled to the athlete The staff picks the number. We build the portion.

After weeks of restriction, no athlete dreads the reload. He wants it. What nobody measures yet: what a reload that brings comfort does to his head. A meal built to his targets, easy on a gut that just went through a cut. One he looks forward to. Not a gel. Not a shaker.

"Protein pizza" is a marketing category. A fighter cutting to 65 kg doesn't need more protein in his dough. He needs the right carb load at the right hour, low residue before weigh-in, fast reload after. Targets come from the staff. The food gets built around them.

I'm not a coach. But I train. Since I was a kid: combat sports, team sports, a decent amateur record. And 26 years of keeping myself in shape, no gaps. I know what a cut feels like from the inside. What you want to eat after a weigh-in, and what you can't. That's not a credential. It's why I build food this way.

I'm a pizza chef. I'm a pastaio. I spent years chasing taste. Now I'm asking a different question: Can the same craft be engineered around performance?

Third-generation pizzaiolo. Nice, France. I've spent months building a food system for fighters: targets set by the performance staff, product engineered around them. I recently took it to Nicolas Ott at MMA Performance Center. Not a protein pizza. A system. This account will show how it gets built.