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CHEFS

  • ANTONINO CANNAVACCIUOLO

    HOTEL RISTORANTE VILLA CRESPI

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    Originally from Sorrento, he began his culinary career in classic three-star French restaurants.

  • GIOVANNI GRASSO

    LA CREDENZA

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    He has quickly established La Credenza as one of Italy’s most inspired and promising restaurants.

  • ALFREDO RUSSO

    DOLCE STIL NOVO ALLA REGGIA

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    Born in Turin in 1968, at the early age of 13 Alfredo Russo found out his passion for cuisine.

  • PIERLUIGI CONSONNI

    VINTAGE 1997

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    With a brilliant career at Turin’s La Smarrita, Consonni found his true niche at Vintage 1997.

  • CLAUDIO E ANNA VICINA

    CASA VICINA

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    The close-knit Vicina team has inherited the values of four generations of restaurateurs.

  • ALESSANDRO BOGLIONE

    RISTORANTE AL CASTELLO

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    After completing his training, he began working in his family's confectionery shop.

  • ENRICO CRIPPA

    PIAZZA DUOMO

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    After working with some of the best chefs in Europe, Enrico Crippa sharpened his skills in Japan.

  • ILARIO VINCIGUERRA

    VIA ROMA, 1

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    Young Neapolitan chef Ilario Vinciguerra already has a twenty-year career behind him.

  • CARLO CRACCO

    RISTORANTE CRACCO

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    Born in Vicenza in 1965, Carlo Cracco attended the hotel and catering school in Recoaro Terme.

  • DAVIDE OLDANI

    RISTORANTE D'O

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    Oldani’s CV lists collaborations with some of the world’s top chefs.

  • CHICCO CEREA

    RISTORANTE DA VITTORIO

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    Enrico Cerea, the restaurant’s executive chef, is the eldest son of Bruna and Vittorio.

  • CLAUDIO PASQUARELLI

    CLAUDIO HOTEL RISTORANTE

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    Claudio is an experimenter and a highly disciplined professional.

  • MORENO CEDRONI

    MADONNINA DEL PESCATORE

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    Moreno Cedroni is one of the world’s most creative chefs.

  • ALBERT RAURICH

    DOS PALILLOS

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    Albert Raurich started out as a chef after working for 10 years at Ferran Adrià’s El Bulli.

  • MASSIMO BOTTURA

    OSTERIA FRANCESCANA

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    To make progress, you need to know everything and then forget it all.

  • LAVAZZA AND HAUTE CUISINE

    AN AFFINITY BASED ON SHARED VALUES

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    Experimentation, intuition, total quality. These are just some of the values which Lavazza has in common with today's top Italian and foreign chefs.

  • RESTAURANTS

    THE TOP RESTAURANTS WHICH SERVE LAVAZZA

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    Explore the world of haute cuisine, creativity and flavour. One thing you will always find is Lavazza coffee, which is served in all the listed restaurants.