HOST 2013
Quality, expertise, inspiration, experimentation: Italian hospitality
by Lavazza.
Contents
Lavazza’s hospitality at Host 2013
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Professional blends. Quality and consistent excellence
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Hotellerie. The perfect solution for all needs
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The great chefs. Experimentation and constant innovation
Eraclea and Whittington. A comprehensive range and variety of flavours
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LAVAZZA’S HOSPITALITY AT HOST 2013
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The Fair will feature the whole Away-from-Home Lavazza range of products, for Bar, Top
Gastronomy and Hotel service.
The Lavazza sensory tasting table to help you discover the ideal blend that best satisfies your
taste buds.
The first ever preview of two exclusive coffee-based recipes created by Matteo Baronetto and
Giovanni Grasso & Igor Macchia.
PAVILION 9, stand N28-P35
Lavazza is taking part in Host (Professional Hospitality International Show | Milan, 18-22 October
2013) with a 260 sq m stand, where it will display its Ho.Re.Ca. range of products — including the
latest products from Eraclea, the Italian brand leader for hot chocolate beverages and mixes for
sorbets and cold creams — and will offer the opportunity to taste ground-breaking products and
recipes.
Italian-style quality, tradition and innovation have always been the brand’s distinctive values.
Choosing Lavazza means being able to rely on an international company focused on market
requirements. Lavazza responds to these requirements promptly by developing and introducing new
products with increasing appeal for consumers and with an all-round service able to meet any need
expressed by professionals working in the sector.
The stand at Host offers therefore the opportunity to experience the entire Lavazza offering. The
large bar counter running through the centre of the area is divided into four zones showcasing the
different areas dedicated to Lavazza products:
1. Lavazza and its professional blends. Quality and consistent excellence.
All the Lavazza’s fine whole-bean blends are the result of careful study that begins with an
attentive, evolving knowledge regarding consumer tastes and habits. Choose your favourite
blend at the sensory tasting table.
2. Lavazza and Hotellerie The perfect solution for all needs.
Lavazza’s Hotellerie range of products: from in-room to conference solutions, from breakfast
to restaurant service.
3. Lavazza and the great chefs. Experimentation and constant innovation.
The area dedicated to Top Gastronomy, presenting the connection between Lavazza and the
most internationally renowned chefs and the exclusive recipes created with them over the
years. And the first ever preview of two exclusive signature recipes created by Matteo
Baronetto and Giovanni Grasso & Igor Macchia.
4. Eraclea and Whittington. A comprehensive range and variety of flavours.
Tea, chocolate and yoghurt allow Lavazza to provide professionals working in the sector with
an offering that is comprehensive in every aspect.
17 billion cups of Lavazza coffee consumed yearly worldwide. 17 billion moments that guarantee
always the same flavour while evoking entirely different visual contexts.
Lavazza, on the strength of its product, the core of the expertise that has enabled it to become the
leader in espresso for nearly 120 years, has always made research and experimentation its strength.
The invention of the blend, the company's global vision, the opening to international markets and
the innovation of espresso systems with which Lavazza stepped in as a leader in offices, public
spaces, and with growing success at home: all this fully realises the idea of dynamism as the
propelling force behind a group that, standing on the shoulders of four generations, consistently
looks to the future.
Inspiration. Experimentation. Quality. Expertise. Italian hospitality by Lavazza.
1. LAVAZZA AND ITS PROFESSIONAL BLENDS. QUALITY AND CONSISTENT EXCELLENCE.
The blend: the very heart of our work. Early 1900s: Luigi Lavazza, the company founder, created the
concept of blend: a simple and revolutionary idea that would change customary tastes and the
course of Lavazza’s history. Over the years sampling, research and passion led to the creation of
excellent Lavazza blends offering constant quality both at home and at cafés.
Expertise that became more methodical in the Eighties, when Lavazza produced its own mapping of
coffee origins, which would be adopted, from that moment on, as an international reference tool by
all coffee producers. Nowadays, the Lavazza family continues to focus its attention, as it did in the
past, on sampling blends in order to guarantee their quality standards. The family is supported, right
from the moment the green coffee is selected, by the Company’s R&D department and the Lavazza
Training Center, the first international coffee laboratory which, through its blend tasting and product
preparation training courses, helps to ensure that the coffee break is a quintessential ritual followed
daily by 20 million Italians.
Choose your blend! Lavazza presents the SENSORY TASTING TABLE, where each blend is associated
with its predominant aroma, characterising the origin of the coffee intrinsically and naturally without
any added aromas: there will thus be tangerines and clementines, cinnamon flowers, pieces of
chocolate, caramel, almonds and other raw products which lead to the discovery of blends best
suited to personal taste and customer expectations. All the different blends can be tasted at the bar.
Gold Selection
Vanilla, Milk chocolate.
A unique espresso, full-bodied, with hints of vanilla and milk chocolate.
Gran Riserva
Chocolate, Almonds.
A blend in which the classic cocoa aroma combines with the sweetness of exotic fruit.
Grand’Espresso
Dark chocolate, Pepper.
An espresso with notes of bitter cocoa of East African quality beans, creamy and with a strong and
pleasantly lingering flavour.
Oropuro
Dark chocolate, Tobacco.
An intense aroma of tobacco leaves for a full-bodied espresso with a thick crema.
Pienaroma
Jasmine, Fig, Mango.
A blend with the sweet aroma of white jasmine flowers, fresh fruit and figs.
SuperCrema
Honey, Almonds.
A blend with the aroma of honey, spice cake (honey, almonds, and candied peel) and nougat. A
perfect balance between sweet and sour.
Supergusto
Toasted bread, Date, Cinnamon.
A blend with a dominant fragrance of bran and freshly baked bread, combined with an intense
aroma of roasted coffee.
Tierra
Clementine and White grape
The clementine’s fresh and invigorating fragrance combines with the fruit’s pleasant acidity and
sweetness.
Top Class
Roasted nuts, Honey.
An espresso with a lingering aftertaste and rich delicate aromas, of roasted nuts combined with the
sweetness of acacia honey.
Crema Aroma
Ginger, Liquorice.
The fragrances of this blend and the flavour of its espresso bring to mind the intensity of liquorice
and ginger.
The coffee supply chain will also be represented, showing how Lavazza is its Italian specialist:
renowned for selecting only the finest blends and using specific production processes to make
products for the professional sector.
2. LAVAZZA AND HOTELLERIE. THE PERFECT SOLUTION FOR ALL NEEDS.
Constant quality and tailor-made service for every need. Today Lavazza offers a complete range to
the hotel sector to satisfy the diverse ways of consuming coffee:
- Breakfast, with a wide range of whole-bean products (for the traditional coffee shop service)
or BLUE products (as a system for guaranteeing the excellent quality of the Lavazza espresso
through a series of professional machines and wide range of BLUE capsule coffee);
- Restaurant-Bar, consistent-quality professional machines;
- Conference and catering services BLUE system with compact, easily movable machines with
a wide range of BLUE capsule coffee;
- In-room, with A Modo Mio Favola and the selected range of capsules with a dedicated line of
materials to give full visibility of the in-room range of coffee
A complete offering accompanied by a dedicated line of service materials for each mode of
consumption: Puraforma line china for the coffee shop service in the breakfast and bar area,
Ho.Re.Ca Design Collection service materials in the bar counter area, capsule holder display for the
in-room service, takeaway materials for the catering service.
3. LAVAZZA AND THE GREAT CHEFS. EXPERIMENTATION AND CONSTANT INNOVATION.
1998-2013. Fifteen Years of Excellence and Coffee Design
Tradition. Experimentation. Intuition. Absolute quality. These are the values which Lavazza has in
common with today's top Italian and foreign chefs.
The affinity with haute cuisine took its first steps in 1979, when Lavazza opened the Training Center
(originally “Centro Studi Lavazza per le Ricerche sul Caffè” — Lavazza Study Centre for Coffee
Research): the first espresso school which over the years has committed to the successful creation
and marketing of innovative recipes and new experiments with coffee-based flavours. Lavazza has
since begun to turn coffee into a source of inspiration for the world's most acclaimed chefs. And
while Adrià, the technical and emotional genius, successfully pursued his work with Lavazza,
dreaming up products like èspesso, Passion Me, CoffeeSphere, or Coffee Caviar, no less surprising
were the flavours and designs born of Lavazza's collaborations with Italian chefs Carlo Cracco,
Davide Oldani, and Massimo Bottura — among the leading names of the culinary elite. Or, as long as
we are name-dropping, partnerships with Guido Gobino, a Turin-based master chocolatier, and with
chefs of the calibre of Antonino Cannavacciuolo.
Over the years the Training Center's second strategic area — Coffee Design — continued to gain
strength. Its thinking, beating heart lays in the Lavazza Innovation Center in Turin, which in recent
years has designed and distributed around the world innovations in tools as well — design and
technology — like the Double Cup in 2006, Cappuccinatore in 2009, or Espoon, a perforated spoon
created by Davide Oldani in 2010, and the ECup in 2012. And more — from Carlo Cracco's Coffee
Lens, to the surprising presentations from Bottura, who has torn down the barrier between sweet
and salty, making coffee a new discovery, inconceivable up to that moment.
In this case as well, the imprimatur of a discipline — Food Design applied to coffee — went to
Lavazza. Until just a few years ago, the discipline did not exist, and the company transformed it into
an art and a trend with creativity, experience, and intuition.
An exclusive preview of two new recipes at Host, which will add to the wide range of Lavazza Coffee
Design.
COFFEEKRICE for Lavazza Coffee Design by Matteo Baronetto
Idea: using a new flour produced by grinding popcorn.
Creation: A coffee hardtack, with a sweet-savoury flavour, produced adding sugar, cocoa and coffee
to popcorn flour. A quick to cook, perfect and tasty accompaniment for the Lavazza espresso.
Chef: Matteo Baronetto of the Cracco Restaurant has created CoffeeKrice expressly for Lavazza
Coffee Design.
RAPISSINO for Lavazza Coffee Design by Giovanni Grasso & Igor Macchia
Idea: Using certain local ingredients such as celeriac, nuts and the Turin breadstick, but changing
their texture.
Creation: A delicate nut and celeriac mousse is garnished with a topping of crushed cocoa nibs and
caramelised coffee in two different grinds, whilst an original coffee-flavoured breadstick allows its
velvety consistency and intriguing taste to be savoured in an unusual manner.
Chef: Giovanni Grasso and Igor Macchia of La Credenza restaurant created Rapissino expressly for
Lavazza Coffee Design.
4. ERACLEA AND WHITTINGTON. A COMPREHENSIVE RANGE AND VARIETY OF FLAVOURS.
Eraclea means: High quality. All-round service. Rich taste.
ANTICA CIOCCOLATERIA | The three “essences” of chocolate in 10 flavours to give you only the
best
Intense, lingering, rich. This is the cocoa chosen by Eraclea for Antica Cioccolateria only from
selected African plantations in the Ivory Coast, Ghana and Cameroon: a blend of top-quality beans
with a creamy texture and ultra-fine and velvety structure.
With its long experience in Italian-style hot chocolate, which is the result of 40 years of passion for
chocolate, Eraclea divides its product line into three core categories — Dark, Milk and White — and a
range of 10 single-portion flavours.
YOCLEA| 10 ways of living every moment with enjoyment and lightness
Yoclea is an exclusive line of yoghurt creams for a healthy, controlled and varied diet. The new line in
single-portion sachets allows the preparation of 10 tastes, ranging from the most classic to the most
original, practical and quick, without waste, nor preservation risks. The range of creams is even more
enriched by mouth-watering recipes thanks to the Eraclea decorations to enhance their softness.
WHITTINGTON| The tea experience, to be discovered, offered and shared
Whittington is passionate in its selection of the finest qualities of tea in the best plantations on all
the continents and produces it, loose or packaged individually, for every occasion.
The excellence of Whittington products and the huge range of aromas make the enjoyment of tea
unique and allow the most traditional of rituals to be experienced in a new shape and form, every
time. The true taste of a tea to be savoured and offered in three preparations: whole-leaf in pyramid
tea bags, loose whole-leaf, and paper filters.
12 blends of loose, fine whole-leaf tea
18 blends of whole-leaf tea and infusion packed in pyramid tea bags
40 flavours in paper filters