A tradition to be first explored and then surpassed.
Experimentation: a training ground for passion.
The intuition that comes from perfectly knowing your product.
Total quality is the essential prerequisite.
These are just some of the values which Lavazza has in common with today's top Italian and foreign chefs: the company's constant commitment to excellence and its flair for research have found a perfect match in the world of haute cuisine. It all began in 1996, when the Lavazza-Slow Food partnership was launched, and continued with a partnership with the Pollenzo University of Gastronomic Sciences. The Lavazza Training Centre became the University seat for Masters’ Degrees in coffee.
It was the Training Centre, with its dedicated product experimentation division, which in 1998 gave extra impulse to Lavazza's bond with the world of haute cuisine. The intuitive ideas of the Lavazza Team were transformed into new ways of enjoying coffee.
The affinity with the bold, innovative spirit of both international and Italian celebrity chefs, the stars of the new nouvelle cuisine, was clear and a series of partnerships were quickly formed.
It began with Ferran Adrià in 2002, and the first success of this encounter was the astonishing Èspesso, the first solid coffee in history. Like a group of alchemists, the Lavazza Training Centre and the Adrià’s team embarked on a process of chiselling away at flavour and format. The result was the Lavazza Coffee Design project, with the creation of new techniques and dedicated tools (from spherification to CoffeeCooler). Other collaborations include the famous Italian chefs Carlo Cracco and Davide Oldani.