The much anticipated track-focussed version of the Ferrari 488 GTB is here, and it’s called the 488 Pista.
The new 488 Pista looks ready to aggressively challenge rivals – like the Lamborghini Huracan Performante and Porsche 911 GT2 RS – by being armed with some impressive numbers and hardware. It weighs 90kg less than a standard 488 GTB and has 50hp more, meaning a dry weight of 1,280kg and 720hp from its 3.9-litre twin-turbo V8 engine.
Ferrari promises a more responsive powertrain compared to a standard 488 GTB, thanks to a number of modifications, most of which have been adapted from the 488 Challenge race car. The engine has now been equipped with: inconel exhaust manifolds, a lightweight crankshaft, a lightweight flywheel, titanium connecting rods, and carbon-fibre intake plenums.
When it comes to gathering speed, the 488 Pista will get from a standstill to 100km/h in 2.85 seconds and reach a top speed of 340km/h. The 488 Pista gets a 20% increase in downforce over the 488 GTB, thanks to a “dolphin tail” rear spoiler that is higher and longer, as well as by using an F1-inspired S-duct on the front diffuser featuring a ramp angle.
In addition to hardware changes, Ferrari claims a better driving experience for drivers of all skill levels, thanks to a revised Side-Slip Angle Control system – Ferrari’s clever traction and stability management system. It is called SSC 6.0 (the 6th version of the system), and it controls the: E-Diff3 (electronic locking diff), F1-Trac, mangetorheological suspension (SCM), and Ferrari Dynamic Enhancer (FDE). FDE is software that controls the brake pressure at the callipers, a world first according to Ferrari.
The 488 Pista comes equipped with exclusive, specially developed tyres by Michelin. The 488 Pista can also be equipped with optional 20-inch carbon-fibre wheels, helping to decrease unsprung mass.
No word on pricing and market availability just yet, but we should have more information when the 488 Pista makes its public debut at the Geneva Motor Show early next month.
Written by Alex Kisiri