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    Lavazza celebrates the 15th anniversary of the World's 50 Best restaurants

    27-06-2017 • Events and sponsorships

     

     

     

     

     

    Lavazza, coffee sponsor of the World's 50 Best restaurants since 2012, will be part of the15th anniversary celebrations of the renowned international event for a day of celebration dedicated to haute cuisine held on June 27th in Barcelona, Spain. The event brings together the five chefs from restaurants which placed first during the 15-year history of the World's 50 Best Restaurants: Ferran Adrià, René Redzepi, Joan Roca, Massimo Bottura and Daniel Humm. The chefs take part in the #50BestTalks, a dialogue on the state of the art and the future of world cuisine; followed by a lunch prepared by Ferran Adrià at the Bravo24 restaurant in the W Barcelona hotel. The event sees the participation of other big names in the rankings of the World's 50 Best Restaurants who, along with the attendees, can enjoy the exclusive experience of Lavazza Coffee, a company close to the world of top gastronomy.

     

     

    Lavazza's continued commitment to excellence and its vocation to experiment in the world of coffee have always taken place in the realm of high gastronomy, and in collaboration with the greatest names of international fame: a perfect combination. Over the last 20 years, Lavazza has had a pioneering role, starting from the collaboration with Slow Food in 1996. This partnership led to the creation of a specialist course in coffee studies at the University of Gastronomic Sciences in the city of Pollenzo, which was held at the headquarters of the Lavazza Training Centre (a network created in 1979).

     

     

    The role of Lavazza in top gastronomy has also been consolidated through collaborations with some of the most important names in the world gastronomy scene, including Ferran Adrià, Carlo Cracco, Massimo Bottura and many others. The visionary ability of these great chefs, combined with Lavazza ‘s product expertise, creates revolutionary interpretations of coffee, the prerequisite of which is always absolute quality. These experiments include innovative recipes in coffee design such as the Èspesso (the first solid coffee in the history of coffee, created by Ferran Adrià); coffee lens (coffee lenses designed by Carlo Cracco), and Come to Italy with Me (a reinterpretation of Sicilian granita, made with coffee by Massimo Bottura).

     

     

     

     

     

     

     

     

     

     

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