CULINARY PATHS
Evolving and experimenting the culture of gastronomy
Lavazza are always investigating changing the taste preferences and are always constantly conducting research into new ways consumers can experience and interpret coffee. For these reasons, Lavazza has been collaborating for several years with the world of gastronomy. Its goal is to introduce consumers to innovative and exclusive cuisine, through the collaboration with famous chefs, from Gualtiero Marchesi in the 80's to Ferran Adrià in the present day.
Lavazza and gastronomy - a successful combination
Lavazza’s commitment in this sector started in 1996, stemming from a meeting with Carlin Petrini. In that year, the company also started its fruitful collaboration with Slow Food.
These two organisations share a passion for the flavours and knowledge of tradition, a passion later consolidated by their partnership with the University of Gastronomic Sciences of Pollenzo (UniSG), the first university entirely dedicated to food and the culture of gastronomy. UniSG has granted the Lavazza Training Centre the status of field campus for its advanced coffee course.
