We already suspected that the Nuvola Lavazza restaurant was born under a good star, but now it’s official. The Michelin Guide has awarded one star to Condividere. The restaurant (whose name means “sharing” in Italian) is led by the Chef Federico Zanasi, from Modena, was inspired and thought out by Ferran Adrià, and supported by Bob Noto. The idea of an “auteur’s cuisine” to be shared informally was appreciated by the legendary Michelin inspectors who opened the restaurant to the doors of a starry world that seems perfect for hosting a restaurant born on a cloud. The Turin restaurant at the Lavazza headquarters is now celebrating their achievement with the chef.
“Today we celebrate a new important chapter of the courageous visionary project started with the idea of Condividere, which is an integral part of the context of our Nuvola in Turin. Condividere is the distillation of many suggestions that start from taste in all its forms, passing from the gastronomic talent of Federico Zanasi to the notion of conviviality, which is also the essence of Piedmontese and Mediterranean cuisine,” said Vice President Giuseppe Lavazza. “With Condividere we pay homage to Italian gastronomy. We have a new point of reference in our already rich territory, and we can also recover the community dimension of an informal and friendly place, where the final ritual of coffee is the highlight of the experience.”
“Condividere is a space born out of the ambition of creating a new place of encounter and taste in the City of Turin, open to experimentation, creation and able to welcome new ideas,” said Vice President Marco Lavazza. “A place that puts the fundamental dimension of the community before everything else, which is based on sharing. A living space for our city where the people of Turin and beyond can rediscover their regional and national history, the flavors of tradition, and meet the richness of Italian cuisine in new forms. We are very proud of winning this award.”
“I am very proud to receive this coveted award on behalf of the entire Condividere team,” said chef Federico Zanasi. “It’s a sign of appreciation for our daily efforts over more than a year, in which our idea of cooking, based on the ‘compartida’ experience of food taught to us by the visionary Ferran Adrià, combines gastronomic expertise at the very highest level with informal service and mise en place. The protagonist at Condividere is not only the food, but also, and most importantly, the clientele, who feel they are the focus of a new and unconventional way of experiencing fine gastronomy.”