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Bottura and Lavazza unite in Modena

A voyage through the career of the king of top gastronomy and his encounter with Lavazza.

By Lavazza Team 2/3 minutes

The history of quality coffee and the history of top gastronomy have always been intertwined. Over the years, this proximity has led to some really interesting encounters.

The partnership between Lavazza and Massimo Bottura, one of the key creative figures of the contemporary culinary scene, is the perfect example of a significant union that has resulted from this fortuitous serendipity.

At both his restaurants in Modena, Osteria Francescana and Franceschetta58, the best way to conclude an exquisite meal is with a Lavazza espresso.

Let's take a trip back into the past to discover how it all began.


Bottura’s journey in the culinary arts began in 1986, in the countryside around Modena, with the opening of Trattoria del Campazzo. Here, he trained under the influence of two important mentors: Lidia Cristoni, the queen of pasta-making and Georges Cogny, a legendary figure in classical French cuisine.

In 1994, Bottura sold the Trattoria del Campazzo to set out for Monte Carlo and work with Alain Ducasse at the Louis XV, where he learned the value of collaboration with artisans, producers, stockbreeders and farmers.

Enriched by this experience, he returned once again to Italy in 1995 to take over Osteria Francescana, a restaurant where contemporary art is oftentimes the muse and source of inspiration of this all-Italian kitchen with three Michelin stars.



Aside from Bottura’s work with culinary icons and overall restauranting success, his social commitment has also been a significant contributing factor to making him the worldwide culinary legend that he is today. Over the years, he has contributed to raising the gastronomic community’s awareness of contemporary problems, such as food waste and social isolation. It was during the 2015 Milan Expo that Chef Bottura launched the Refettorio Ambrosiano, a community canteen located in an abandoned old theatre, where chefs from all over the world got to work to transform the Exposition’s food surplus into nutritious, healthy meals for those who needed them most.


In addition to his extensive accomplishments as the chef patron of Osteria Francescana, his second restaurant, Franceschetta58, is yet another testament to Chef Bottura’s panache and dedication as an Italian restaurateur. Not to mention, Bottura’s passion and ceaseless search for top-quality ingredients have led the chef to found Villa Manodori, a line of PGI balsamic vinegars and extra virgin olive oils, which can be purchased in the best gourmet stores around the world.

In honor of his many accomplishments, he has received multiple prestigious awards, including an Honorary Degree in Business Management in 2017 and an Honorary Diploma from the Fine Arts Academy of Carrara in 2018.

“Knowing how to handle the irrational: this is the greatest gift we Italians have.” 

Massimo Bottura

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