FERRAN ADRIA'
A partner of the El Bulli restaurant since 1992, which was awarded three Michelin stars, Adrià published many cookbooks and tested culinary experimentations. In 1999 he founded El Taller. Located in Barcelona, it is the world’s first permanent workshop dedicated to taste. Gambero Rosso claims he is the “chef of the century” while Time magazine ranks him in the top 100 innovative individuals in their field. He has been working with Lavazza and the Training Centre team since 2001.
Good food is the brainchild of rigorous logic
After the creation of “Èspesso”, which introduced the world to its first sip of coffee in the form of a bite, the joint efforts of the El Bulli and Ferran Adrià teams and the Lavazza Training Centre led in recent years to the development of a variety of groundbreaking coffee-based products.
Èspesso, which revolutionised the coffee experience by literally transforming the beverage into something to be eaten, was alchemised in a crucible of intense teamwork driven by passion for research and innovation, dedication to product quality and the winning idea behind the product.
This teamwork led to the creation of high-tech products, such as the “Coffeesphere” (an actual “coffee egg”). This was produced by adapting Adrià’s ingenious “Sfericación” technique to process Lavazza’s coffee.
The collaboration also yielded “Passion Me”, a ready-to-serve product which is pleasing not only to taste buds but also the eye. For the first time ever, this beverage brings together the flavours of espresso, passion-fruit juice and mint to give, combined with ice, a refreshing cocktail with a distinctive, innovative taste.
