In 1998 the Lavazza Training Center Team was instructed to research a series of coffee based recipes for San Tommaso 10, the premises opened for Lavazza’s centenary in the company's historic headquarters, Luigi Lavazza's grocery store. The first menu includes tiramisu coffee, Torinese bicerin, mint coffee and various new alcoholic coffee-based drinks.

In 2000, at the request of Lavazza, Fabbri 1905, the Italian leader in the production of syrups, researched and produced a special orange syrup which blends perfectly with coffee. Hazelnut, amaretto and chocolate flavours were also added to create an assortment of perfumes to enhance the aroma of coffee.

Milk Texture is the original ingredient of many delicious recipes invented by the Lavazza Team. Obtained by emulsifying the proteins of skimmed milk at high speed, Milk Texture is light, low in calories, pleasing on the palate, and the perfect base for the  I Piaceri del Caffè series of products.

A collection of original recipes - I Piaceri del Caffè - has been devised using new orange and lemon syrups, an ingenious invention as they are also wonderful in milk and coffee, and developments in Lavazza’s Milk Texture research. The recipes developed by the Lavazza team play with original textures and temperatures, and include, amongst others, Espresso Crema, characterised by a layer of syrup, a layer of espresso then a Milk Texture layer; Ice Cappuccino, an espresso, skimmed milk, sugar, ice and dark cocoa concoction, blended together in the mixer; Cappugiro, the “upside down” cappuccino with a coffee cream layer above the milk in liquid form.

Èspesso was the first outcome of the Lavazza Team’s collaboration with Ferran Adrià, a champion of avant-garde haute cuisine. Èspesso is solid espresso, obtained by pouring gelatine and sugar into a coffee siphon. For Èspesso, the Spanish creator Toni Segarra came up with the idea of the upside down cup as a symbol of the first solid coffee in history, and designed the hollowed spoon, which has become a collector’s item.

Cookie Cup was born of the partnership between designer Enrique Sardi, pastry chef Lello Parisi and Team Lavazza, as the cup/biscuit designed to be eaten after enjoying the espresso coffee. The shortcrust pastry, thicker than traditional recipes, is moulded and cooked in specially shaped Lavazza Segno cups. The cup’s interior is coated with special sugar icing to withstand the high temperature of espresso coffee while it is consumed.

This recipe was inspired by the launch of the Lavazza 2004 “Planeta Espresso” Calendar by Thierry Le Gouès. Fragments of gourmet macaroons are used to decorate the authentic Italian espresso, so it looks like the cratered surface of a planet.

Passion>Me is an unprecedented combination of coffee and tropical fruit to make an amazing non-alcoholic cocktail. It is prepared by shaking passion fruit juice with sweetened espresso, ice and fresh mint in a glass designed by designer Claudio Caramel and patented by Lavazza, to create a fresh and pleasant drink.

A complex and sophisticated technique for a completely amazing result. The spherification, invented and promoted by Ferran Adrià, is applied to coffee to obtain an extraordinary effect - liquid coffee is enclosed in a transparent membrane which explodes on the palate, releasing its full aroma.

Coffee caviar is yet another of the surprises obtained with the same spherification technique used for Coffeesphere. Small drops of coffee-and alginate-based compounds are added, using a syringe, to diluted calcium chloride. This forms a large number of small spheres which provoke a myriad of small explosions on the palate. The effect is, perhaps, even more astonishing.

Two products inspired by the circus world - coffee lollipop and coffee popcorn. The lollipop is made from a base of sugar, water and glucose to which hot coffee powder is added. Traditional popcorn is caramelized with sugar and sprinkled with ground coffee.

Another product inspired by the Circus world - coffee candy floss. A mouth watering, fun recipe based on finely-ground, freeze-dried coffee. Who said that candy floss was just for children?

The brainwave of Ferran Adrià’ then perfected by the Training Center team, the Tandem & Le Voglie mousses were launched by Lavazza in three flavours - hazelnut, chocolate and milk. The Double Cup was developed and patented to serve the product with coffee or cappuccino and has an internal division to create two separate spaces.

You can cook with cold as well as heat. Cappuccino Nitro is made in liquid nitrogen at -196°C. At room temperature, the finished product has crunchy frozen meringue on the outside and a creamy interior. A sort of “mini-cuit” cappuccino obtained using extremely sophisticated techniques.

Cremespresso is a reinterpretation of the traditional Genoese Panera, a semifreddo made from cream and coffee, invented about 150 years ago. More than a sorbet, it's a velvety coffee or, better still, an ice cream drink. It is served in a container that is clearly a nod to the classic ice cream cone.

Cinnamon, cardamom, bitter orange blossoms and rose petals are the four aromatic head notes, in a water-alcohol solution, which characterise Espresso da Meditazione. Served in a balloon glass, Espresso da Meditazione is meant to be enjoyed slowly and while relaxing.

The hot coffee egg uses the same spherification technique as before, but with the difference that the elements have been reversed so the product can be heated. The final result is an actual fried coffee egg.

Pasas is the Spanish word for raisins. To make this coffee trompe-l’oeil, a treat for the eyes as well as the palate, the product of reverse spherification (the process used to make the Hot Coffee Egg) is left to dehydrate in granulated sugar. The result is coffee berries, similar in appearance and consistency to raisins.

This new interpretation of the typical Torinese bicerin is created using the Hot Coffee Egg technique, served with a spoon, resting on a layer of liquid cream and topped with a drizzle of hot chocolate.

A cube of frozen coffee is immersed in liquid nitrogen then dipped in hot chocolate. Stored in the refrigerator, the coffee inside the chocolate melts and becomes liquid again, trapped inside the chocolate layer.

The fruit of a partnership between Chef Carlo Cracco and the Lavazza Team, Coffee Lens is an ironic tribute to myopia. The coffee, mixed with a vegetable gelatin at constant temperature, is moulded into the shape and consistency of a real contact lens. Coffee Lens is a special coffee preserved jelly, served in traditional authentic lens cases, for a novel experience of the flavour and design of food.

The crispy coffee-chocolate glaze on the outside encloses the delicious soft core of Èspesso Cappuccino "cooked" in liquid nitrogen. A true delight for the palate, combining bitter and sweet notes with crispy and soft textures.

The deliciousness of Cappuccino ice cream is enhanced by an amazing aerated structure. Lavazza Cremespresso is perfect for the siphon technique. The resulting mousse is frozen, which takes the lightness of ice cream to a new dimension.

The Bacio al caffè is a chocolate with a soft heart. Developed with Guido Gobino, the famous Torinese master chocolatier, for the launch of the 2010 Lavazza Calendar, it has a cocoa, sugar, Noto almonds, rum and Turkish ground -coffee filling. All covered in the finest dark chocolate.

Made in Italy, the theme for the 2010 Lavazza calendar, inspired a series of low-alcohol cocktails as a tribute to the Italian flag. A sip of espresso is enriched with delicious cream suspensions. The colours are the classic green, white and red of the flag, invoked with the aromas of almond, strawberry and mint.

The Sicilian classic is revisited and given a modern twist. The "live" preparation with liquid nitrogen quickly freezes and traps the full espresso coffee aroma. It is decorated with cream pearls made with the same technique, to complete the recipe’s balance.

The Cremespresso Ice is based on a well-known Lavazza recipe, Cremespresso, in which 15 espressos are made on-demand then brought to a temperature which makes the consistency similar to that of a soft ice cream. They are served on a crunchy cone.

A coffee-flavoured, semi-liquid panna cotta marries orange marmalade to perfection, and is consumed through a straw. New textures are condensed into this unique Italian product.

Using reverse spherification, Coffee Ambra presents an after-dinner classic such as Sambuca con la Mosca, but with an innovative twist. The result is an extremely realistic, spherical reproduction of an amber resin.

Lavazza presents Geloespresso, the new way to prepare and enjoy a classic Italian iced coffee . Authentic Italian espresso, with its unmistakable character, is poured quickly through the ice inside the Coffee Cooler,to create a perfect balance of full-bodied, thirst-quenching freshness.

Lavazza innovation has produced a new coffee classic. Gelato Espresso is made in a slush machine and quickly dispensed into a cone or glass. The initial firm but velvety texture is pleasantly surprising before the icy explosion of real Lavazza espresso coffee hits you.

Coffee Sponge, Tiramisu and Sacher scomposta are Coffee Design products featuring predominantly liquid ingredients which, once cooked in the microwave, puff up to create soft and versatile textures for coffee-based recipes.

A coffee cracker, with a sweet-salty flavour, is made by adding sugar, cocoa and coffee to popcorn flour. Quick to cook, it is the perfect tasty accompaniment for Lavazza espresso

A sweet celeriac and hazelnut mousse is garnished with cocoa nibs and caramelised coffee in two different grinds, while a coffee grissino allows you to savour its velvety consistency and intriguing taste in an interesting way.

2014 saw the creation of Lavazza Coffetails, two products conceived to introduce coffee to the cocktail world in a creative way. Using traditional Italian flavours, such as almond milk and amarena, the Coffetails are served on a cardstock of circular shapes and contrasting colours, making them an authentic design object. This arrangement allows the product’s various components to be served separately, so consumers can put them together immediately prior to serving. The result is a perfect combination of the coffee ritual and innovation in the cocktail world! Both the name and brand of the cocktails have been registered and are served under the Lavazza label at numerous events.

A 2005 project between Lavazza and Michelin-starred chef Ferran Adrià, the "cappuccino bite" is a freeze-dried mousse that looks like a biscuit and melts in the mouth. It is already on the launch pad in French Guiana toward the International Space Station.

A Tiramisu in which the roles of the classic ingredients are reversed. The biscuit is now a cocoa sheet, the coffee like air, produced by a cold infusion, and the mascarpone plays a lighter role. Layer after layer, the lightness of the textures is balanced with the flavours of the ingredients, and the dessert is topped off with a sprinkling of ground coffee.

Central to the recipe is the liquid coffee centre achieved through Ferran Adrià’s reverse spherification process. The base is a salted coffee crumble, where the coffeesphere sits wrapped in white chocolate and coffee cream. On cutting, you discover the sweet surprise of textures and flavours.

This milk soup, with a few simple ingredients, draws strong inspiration from the past and from rural traditions. The caramelised bread base goes perfectly with the coffee ganache and it is served in a velvety, milk cream, flavoured with Turkish ground coffee.

These three small, crispy meringues were created using Lavazza instant coffee (a very high-quality, soluble coffee). Served alongside the classic espresso cup, they turn a ‘must’ like espresso into a real coffee-design experience.

A tribute to the coffee world, this caramelised jelly, with its particular crystallised texture and Cold Brew (infused iced coffee) base, was presented at the 2015 edition of Identità Golose. It bears the signature of the great, international gourmet pastry chef, Loretta Fanella.

Coffee puff pastry with a particular flavour and buttery, fragrant texture goes perfectly with sweet and savoury treats. Ideal for brunch and continental breakfast, it is sublime with orange marmalade and foie gras.

Terrain de café, a creative idea developed by the Lavazza Training Center, pays homage to the most prestigious tournament on red clay. A hazelnut ganache is smothered in coffee and its orange colour pays tribute to the Roland Garros clay court. The coffee layer is prepared by developing a new savoury crumble in which 30% of the dough is made from extracted coffee grounds. The tennis ball placed on this pitch is nothing less than a hazelnut praline in white chocolate and lemon by G. Gobino.

This product recreates macchiato coffee as an espresso jelly with cream pearls. The latter are created using a caviar maker which, using liquid cream, releases the product into a nitrogen brewer. The low temperature (-196°c), turns the cream into small white pearls whose taste and texture are a magical contrast to the coffee jelly. it is an imaginative reinvention of macchiato coffee in which the espresso is a soft jelly. The liquid nitrogen transforms the liquid cream into icy pearls which complete the recipe with an enjoyable contrast of textures and temperatures.

Coffeetail n. 50, name after the most recent 50 Best in London, is a cocktail based on Lavazza Kafa coffee, extracted cold for 12 hours (Cold brew), with the addition of Havana Club and lemon rinds. The resulting creation is reminiscent of the classic Cuba Libre, served in small transparent jars following the “jam jar” trend!