The inauguration of the new "Nuvola" Lavazza headquarters in Turin. An area of 32 thousand square meters redeveloped. Nuvola is the name chosen for the redevelopment project promoted by Lavazza in agreement with the city of Turin, at the location of the former Enel power station in the Aurora district, an area characterised from its beginnings by industrial activity, craftsmen and residences. The new corporate management headquarters brings together Lavazza’s 600 employees into a single 2,600 sq.m building, designed to be a place for gathering and for culture, and not just a working environment. Aurora, the project of Cino Zucchi Architetti, winners of a competition by invitation, redesigned the block between via Bologna, via Pisa, via Ancona and corso Palermo to build a new and vital environment where Lavazza established the company’s new Corporate Management Centre. A single location, very near the industrial hub of strada Settimo, the site of one of the largest plants in the world for the processing and production of coffee. TheLavazza Innovation Centre , dedicated to research and innovation, was also opened.
The history of Lavazza is that of a business which, for over 120 years, has pursued a company vision based on passion for work, for the product and the land in which it operates. These values have been ingrained in Lavazza’s DNA since its foundation in 1895, and upheld by four generations of entrepreneurs. It all began when Luigi Lavazza opened the first Lavazza store in via San Tommaso, Turin in 1895. Luigi Lavazza was a man of much initiative, inventiveness and passion for his work. He discovered the different origins and characteristics of the plant, the coffee, and studied the art of blending to satisfy the tastes of his customers. This was how the blends were born. After his trip to Brazil, he was able to see the potential of the beverage in an era of great change. The Lavazza coffees that we drink today are the result of his idea of combining coffees from different parts of the world. The store moved into new and larger premises in via San Tommaso 10, where the shelves were stocked with everyday foods and products. Business flourished and price lists were sent through the post.
Renowned since the 1800s among intellectuals, politicians and students, this speciality harmoniously blends the sweet coolness of mint with the bitter warmth of espresso. A final sprinkling of bitter cocoa completes the masterpiece.
Pour 20 ml of cold whole milk into a large bowl, add 70 ml of liquid cream and 30 ml of mint syrup. Then froth with an electric whisk to form a soft cream. Pour an espresso into a cappuccino cup, add 60 ml of minty milk cream and gently sprinkle with bitter cocoa.
This coffee, originally, was drunk by the sailors and fishermen of the port of Fano, to keep warm and active at work. It is both strong and sweet, and is an excellent digestif or afternoon energiser.
Pour 10 ml of brandy, 20 ml of anise and 10 ml of rum into a punch cup, add 2 sachets of cane sugar and heat with the steam wand until the sugar is completely dissolved. Pour an espresso onto the surface to finish off with lemon zest.
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