In Bilbao, Lavazza was partner of the sixteenth edition of the World’s 50 Best Restaurants Awards, of which it has been official coffee since 2012. This further strengthens the brand’s solid ties with Top Gastronomy, which has driven the development of a new way of thinking about coffee, from the perspective of quality, innovation and excellence. The celebrated international event in the world of haute cuisine awarded prizes to Lavazza’s chef ambassadors Virgilio Martinez, Albert Adrià, Enrico Crippa, aside from Massimo Bottura, testifying to the brand’s ability to keep abreast of new trends in the world of fine gastronomy. The coffee offered to guests at the event, which was held from June 16 to 20, was Kafa special edition, featured in exclusive coffee experiences like the Caipimoka, a cocktail based on Lavazza espresso coffee, fresh basil, Elit® vodka, lemon and San Pellegrino. The origins of this quest for innovation and perfection date back to 1996, when the company began working with Slow Food in a partnership that has led to the creation of a master’s course in coffee in the framework of the Pollenzo University of Gastronomic Sciences, organized at the main site of the Lavazza Training Center. Over the years, the brand has consolidated is role in the world of Top Gastronomy by working with some of the biggest names on the international fine food scene, like Ferran Adrià, Carlo Cracco, Massimo Bottura and many more. The visionary outlook of these great chefs, combined with Lavazza’s deep understanding of the product, elicits edgy interpretations of coffee that go beyond taste and engage all the senses, without ever losing sight of the quality of the raw material.