THE CREATIVE LABORATORY
Changing tastes and constant research into new ways of experiencing and interpreting coffee; this is why the Training Centre has also become a creative "coffee laboratory" — a place where new recipes are researched and developed — the first (and only) laboratory of its kind.
This important initiative has not only resulted in experimental products, like the recipes developed in partnership with the famous Catalan chef Ferran Adrià and the team of chefs from his restaurant, El Bulli, but also products that are suitable for industrial production and the mass market.
The Training Centre is the very heart of Lavazza products, where tradition and passion for coffee blends with the creative desire to innovate and experiment, always with the end consumer in mind.
Coffee Chefs
All this has been achieved thanks to the coordinated efforts of the departments in charge, and partnerships with schools, universities and associations. An example of this is the department in charge of developing mass market and bar products, which evaluates and tests the feasibility of producing certain products on an industrial scale.
"I piaceri del caffè"
- Espresso Crema
- Espresso Crema Shakerato
- Cappugiro
- Ice Cappuccino
- Espresso Sorriso
Marketed Products
- Èspesso (edible coffee)
- Passion>me (espresso coffee with passion fruit)
- Le Spumine (flavoured moose)
Experimentations
- Cookie Cup
- Coffee Caviar
- Coffeesphere
Partnerships
- Pollenzo University of Gastronomic Sciences
- Faculty of Architecture (Turin Polytechnic University)
- Faculty of Agrarian Science (Turin University)
- Italian Culinary Institute for Foreigners (ICIF)
- Italian Culinary Tradition
- FIPE (Italian Federation of Hotels, Restaurants, Catering Businesses)
- Master of Food (Slow Food)
- Local Trade Associations (ASCOM, CESCOT)
- I.F.S.E - Italian Food Style Education
