Lavazza is the official partner of Identità Golose New York 2016, an event organized by MAGENTA Bureau with the aim of promoting Italian gastronomy and innovative cuisine in USA. Lavazza has collaborated Identità Golose since the launch of both events — this is but one example of the attention Lavazza pays to haute cuisine.
The event will be held at Eataly Chicago from October 1st to 2nd, and in Eataly New York from the 4th to the 6th. Since August 2016, Lavazza has partnered with Eataly to create a Lavazza-branded café where shoppers and diners can enjoy espresso-based drinks and Italian specialties within the Eataly footprint.
Lavazza was the very first Italian company to work with international chefs Relationships with great chefs begins with Ferran Adrià in 2002. The result of this encounter is Èspesso, the first and most incredible solid coffee in history.
Like a group of alchemists, the Lavazza team at the Training Center and Adrià’s team embarked on a journey of flavor.
This is how the Coffee Design Lavazza is launched, with the creation of new techniques and dedicated tools (from spherification to CoffeeCooler).
Other collaborations have included the famous chefs Carlo Cracco, Davide Oldani, and Massimo Bottura in Italy; Albert Adrià, Oriol Castro and Ricard Camarena in Spain; Richard Toix, Simone Zanoni and Denny Imbroisi in France.
Tradition, experimentation, intuition and quality. These are just some of the values that Lavazza has in common with today’s top Italian and foreign chefs: the company’s constant commitment to excellence and its dedication to research have found a perfect match in the world of top gastronomy.
Quality coffee is created by an accurate selection of ingredients, technical competences and the intuition that provides that famous “extra touch” to the product.
This is the same creative ‘modus operandi’ – ingredient’s quality, skill and imagination – that chefs use every day when creating their dishes.
Thus, the relationship came naturally, followed by a collaboration between the most renowned international chefs and Lavazza: a partnership that has been serving the tables of the best restaurants across the world.
The company’s commitment to the Top Gastronomy world began in 1996, when a partnership between Lavazza and Slow Food[1] was launched, which brought together the passion for flavors and the knowledge of the Italian tradition.
A passion which was later cemented by a partnership with the first Italian University entirely dedicated to food and gastronomy, Pollenzo University of Gastronomic Sciences.
The competence and experience of the company in the field of coffee, was recognized by the University through the creation of the Lavazza Training Centre, the University’s venue for its Masters’ Degree on coffee, Lavazza continued to grow its innovative qualities, when the Training Center created a dedicated product experimentation division in 1998.
The intuitive ideas of the Lavazza Team were transformed into new ways of enjoying coffee. With the bold, innovative spirit of both international and Italian celebrity chefs, considered stars of Haute Cuisine, partnerships quickly formed.
Lavazza – a company that has become a synonym for Italian excellence, first developed the art of blending, mixing Arabica and robust coffee, and even today, keeps innovating both in terms of ground coffee, and more modern forms of packaging, pods and capsules.
Today, Lavazza represents the quality of Made in Italy, reaffirming their commitment to tradition and authenticity.
[1] Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.
