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    Lavazza at SIGEP 2017

    20-01-2017 • Events and sponsorships

     

    Quality and experience in coffee have been part of the Lavazza DNA for more than 120 years: it is from these beginnings that the company developed when attending the 2017 Sigep show in Rimini (21-25th January, Rimini Fiera), one of the most important events in artisan ice- cream and confectionery-making, and the primary showcase of the coffee & bakery. With the aim of sharing its skills and leadership in Ho.Re.Ca - an increasingly strategic sector for the Turin company -   Lavazza will have two stands at the fair this year: the first one will present the full product range (from new blends to professional equipment and service materials); the second will be devoted to ¡Tierra! Origins blends, taking visitors on a sensuous journey.

     

     

    The presence at Sigep reaffirms the value that Food Service represents for Lavazza in strategic terms: the contribution to this sector is, in fact, a key factor in the growth of the company’s business. The importance of the channel outside the company is also demonstrated by the presence of dedicated commercial and marketing structures that offer visible products, activities and materials consistent with the characteristics of the customer and in line with trends and lifestyles.

    Hall A1 Stand 081 – The main stand hosts the entire product range for the Food Service channel, with corners dedicated to specific products for bars, restaurants and hotels, and showcasing important new products for the new year under the banner of quality and sustainability.

     

     

    The company pays attention to the demands of a constantly evolving market and pursues a premium position in the sector, presenting a new standard to satisfy the global trend towards organic: thus the “Alteo Premium Blend” was born; a fine blend of the best mountain Arabicas and selected Robusta crops grown in pristine areas. All the origins come from plantations where organic farming is practised and which respect the principles of environmental sustainability according to UTZ standards.

     

     

    From the peaks of Central America, Lavazza creates a sweet espresso with persistent aromas, with scents of honey and dried fruit.

     

     

    Lavazza also introduced the special edition of “Kafa” at Sigep 2017, one of the finest coffees in the world. It is an exclusive single origin of the highest quality from the Ethiopian forest, where the coffee grows spontaneously with minimal intervention from the local inhabitants. The sensory experience of this precious 100% Arabica is as unique as its origin - it has a marked structure and a bouquet of aromas and fragrances, with some intense floral notes. The special edition Kafa stands out for its evolved sensory profile and elegant packaging with distinctive tones and design which emphasise the exclusive nature of the product.

     

     

    In addition to Alteo and Kafa, the “¡Tierra! Origins” blends - produced by Rainforest Alliance certified farms and presented at the last Sigep fair - will be available in the coffee bar at the main stand, along with the Espresso Professional Range. 32 flavours of  Eraclea chocolate, Orzo barley and Ginseng drinks, coffee cream, granitas, Yoclea yogurt and a selection of fine Whittington Teas will also be available.

     

     

    A rich calendar of events is planned to give visitors an idea of the breadth of the company’s expertise in coffee, through experts from the Lavazza Training Centre, the body that has been committed to training and updating professionals in the sector for over 30 years, researching and developing new products, and spreading the culture of Italian coffee through the 50 locations worldwide.

     

     

    From Saturday 21st to Monday 23rd, 11.00 to 12.00 every day, some of the most important chefs on the national scene will hold live demonstration sessions with exclusive recipes, in combination with new Lavazza blends obtained from different methods of extraction: Saturday 21st, the young brothers Christian and Manuel Costardi will work with Alteco; on Sunday 22nd, the famous pastry chef Loretta Fahim  will work with Kafa, while Cesare Battisti will close the programme on the main stand, on Monday, with the special ¡Tierra! Origins.

     

     

    Hall D1 Stand 184 – Taking centre stage on the second stand, where the Italian Barista Championship will be taking place, are the fine blends ¡Tierra! Origins from certified Rainforest Alliance farms which combine product excellence, respect for the environment and social responsibility.

     

     

    In this part the company invites visitors on a sensorial journey: the Lavazza Training Centre and professional baristas will take them through the different methods of coffee preparation and extraction, up to the art of milk and mixology.

     

     

    The flagship event will be held on Sunday 22nd at 4pm, with barman Dennis Zoppi who will offer coffee in combination with special spirits in a completely new, multi-sensory type of after-hours entertainment.

     

     

    Our presence at Sigep also gives us the opportunity to announce that after the extraordinary success of the 2016 show in Brazil,  Lavazza will be the main partner for the 2017-18 edition of Barista &Farmer, the first and only talent show dedicated to the promotion and culture of coffee excellence.

     

     

     

     

     

     

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