BARCELONA, Spain – Lavazza, coffee sponsor of The World’s 50 Best Restaurants since 2012, joined the renowned organization for a day of celebration and gastronomic conversation last week in Barcelona, Spain.
The event brought together five chefs whose restaurants have been named No.1 in The World’s 50 Best Restaurants over its 15-year history: Ferran Adrià, René Redzepi, Joan Roca, Massimo Bottura and Daniel Humm.
These chefs participated in a #50BestTalks conversation discussing the state and future of the world of gastronomy, and was followed by a celebratory event co-hosted by Ferran Adrià at the Bravo24 restaurant in the W Barcelona hotel.
Joining the super chefs at the event were other renowned names from The World’s 50 Best Restaurants list, all of whom enjoyed Lavazza coffee, a company passionate about the world of top gastronomy.
Lavazza’s ongoing commitment to excellence and its vocation for experimentation in the world of coffee have always found a perfect match in top gastronomy and its partnership with the most renowned personalities and organizations in the sector.
Indeed, over the past 20 years, Lavazza has had a ground-breaking role in the field, beginning in 1996 with a Slow Food partnership, a collaboration which led to the creation of a coffee master’s program within the organization’s University of Gastronomic Sciences held at the Lavazza HQ Training Center (a network of which have been in existence since 1979).
In parallel, Lavazza’s role in the sector has also been elevated thanks to partnerships with personalities like Ferran Adrià, Carlo Cracco and Massimo Bottura among others.
These chefs’ visionary approach and expertise in experimentation have resulted in interpretations co-created with Lavazza where the authentic quality Italian coffee experiences Lavazza is known for are protagonists.
These include revolutionary coffee design recipes such as the èspesso (the first solid coffee created by Ferran Adrià) the coffee lens (by Carlo Cracco), and Come to Italy with Me (by Massimo Bottura – a salty coffee reinterpretation of the Sicilian “granita”).