Last Monday at Cipriani Wall Street in New York City, Lavazza coffee was proud to support The World’s 50 Best Restaurants Awards 2016 and especially thrilled to cheer on its longstanding culinary partner, Massimo Bottura (above in a picture from the Lavazza Calendar), who took home the number one spot on the list and set the record for the first ever Italian Restaurant to achieve the coveted ranking.
“Lavazza has been a long-time partner of mine,” said Massimo Bottura. “I am thrilled to celebrate my win with them tonight in New York, and greatly appreciate their support.”
World’s 50 Best Restaurants is one of the culinary industry’s most prestigious awards, and last night experts revealed the global ranking of the world’s finest restaurants, including New York’s Eleven Madison Park which took home Best Hospitality, Best North American and snagged #3 on the list, Dominique Crenn of San Francisco’s Atelier Crenn for Best Female Chef, and Lifetime Achievement Award-winner Alain Passard of L’Arpège in Paris.
As part of the evening’s festivities, Lavazza was pleased to present the ‘Highest Climber’ award to Peruvian-Japanese inspired restaurant Maido of Lima, Peru, which climbed 31 spots from number 44 in 2015 to number 13 on the 2016 list, representing the same spirit of innovation, creativity and passion at the company’s core.
Lavazza has long been committed to supporting the culinary arts, with deep relationships in the world of international haute cuisine. It is one of the first Italian companies to forge ground-breaking collaborations with some of the greatest chefs on the international stage, including Ferran Adrià, Carlo Cracco, and of course, Massimo Bottura.
Lavazza brought its authentic touch of Italy and great Italian espresso to the evening’s guests, who enjoyed the new ¡Tierra! Origins sustainable blends: four new, special single-origins from Brazil and Tanzania with an intense taste from Rainforest Alliance certified farms, recently launched in the US.
These blends represent Lavazza’s commitment to sustainability and its painstaking search for superior coffee selections. The hit with guests was the Coffeetail 51, the Lavazza-based cocktail specially created by the Lavazza Training Center.
Coffeetail No. 51 is a moderately alcoholic and refreshing coffee cocktail made with Lavazza cold-brew coffee, vodka and ginger ale. The aromatic notes of the rich garnish and ice make for a unique and mouth-watering taste experience.
Lavazza’s culinary partnerships have always focused on coffee as an essential component of the epicurean experience, using only the finest blends, to yield some of the most unique and uncharted coffee innovations, such as Adrià’s èspesso, the first solid coffee in history, the Coffee Lens invented by Cracco, and the E-Spoon and E-Cup, created by outstanding chef Davide Oldani, made to preserve the aromatic qualities of a true Italian espresso.
For over 30 years, Lavazza has devoted itself to product innovation and experimentation, through the Training Center, as well as through prestigious culinary collaborations and partnerships with Slowfood and the University of Gastronomic Sciences in Pollenzo.
Lavazza’s presence at the world’s most prestigious culinary events reflects a true passion and commitment to the best in fine cuisine, and reinforces Lavazza’s mission to spread real Italian espresso around the world.
