TEAM WORK
The Lavazza Dream Team
The people behind the book Ten Years of Coffee Design 1998-2008: gastronomy expert Bob Noto, the director of the Training Centre Marcello Arcangeli, chef Ferran Adrià and Giuseppe Lavazza. These are the exponents of the new art of coffee design: ten years of pure experimentation with coffee.
Team work has played an essential part in the production of this excellent work. Many people have played an active part in the team over the years. Its members have included names such as Francesco Viarizzo (Creative Product Development), a true alchemist of flavour, who has reinvented coffee on countless occasions together with Marc Cuspinera from El Bulli, and Sara Peirone, who coordinates the Italian side and Adrià’s Spanish team and is also involved in issuing press releases to specialist publications. Last but not least is of course the Lavazza Marketing Department, responsible for product sales.
Lastly, the photos by Fabrizio Esposito make each of the works by Lavazza a veritable cult design object.
Ferran Adrià
Chef at the El Bulli restaurant in Roses, Catalonia, Spain, Ferran Adrià is unanimously hailed as the global guru of avant-garde cuisine. Named by Time magazine as one of the 100 most influential people on the planet and the holder of two honorary degrees, over the past twenty years he has radically changed the face of contemporary haute cuisine. His restaurant, a pilgrimage site for foodies the world over, has held the top spot on the “World’s Best 50 Restaurants” ranking for four consecutive years.
El Bulli
Cala Montjoi ap. 30 Roses (Girona), Spain.
Telephone: (+34) 972.15057, telefax: (+34) 972.150 717
e-mail: bulli@elbulli.com, web: www.elbulli.com
Marcello Arcangeli
Behind the expertise of the Lavazza Training Centre is a chemist, Marcello Arcangeli. Having joined the company in 1989 as a taster, he has continued to work with coffee ever since. Apart from his work with the various Lavazza Training Centres worldwide, for ten years Marcello Arcangeli has devoted himself to researching and developing new products. His incessant research into the multifaceted world of food design and his encounter with Ferran Adrià have led to an original, surprising reinterpretation of espresso, developed in collaboration with trainer Francesco Viarizzo. The result? Nothing short of a revolution in the classic culture of coffee.
Carlo Cracco
Born in Vicenza (1965), Carlo Cracco’s résumé makes impressive reading: Gualtiero Marchesi, Alain Ducasse, Alain Sanderens, Annie Feolde… Today, he is head chef at the Cracco restaurant. Just a stone’s throw away from Milan cathedral, the restaurant is visited by the world’s most eminent gourmets and has been widely acclaimed by the public and critics alike. Aided by his faithful sous-chef Matteo Baronetto, Cracco's food has both an intellectual and an emotional appeal and is based on constant research designed to provoke intense taste sensations.
Ristorante Cracco
Via Victor Hugo 4, Milan, Italy.
Telephone: (+39) 02.876774, telefax: (+39) 02.861040, e-mail: info@ristorantecracco.it
