From Brazil, we have an interesting article by Paolo Solinas on how the excellence of Tuscan equipment and design are about to conquer the carioca capital… Read the story below!

Fazenda Culinaria is a multidisciplinary project – created by the Grupo GOU – consisting in a cafeteria, already open in the breathtaking Tomorrow Museum (Museu do Amanhã) of Porto Maravilha in Rio de Janeiro.

A restaurant-school, a blog and a top quality food e-commerce platform for the promotion of local products of the State of Rio de Janeiro will be opening soon. The Museum is an initiative of the Prefecture of Rio, in company with the Roberto Marinho Foundation and Santander Bank. Designed by Spanish architect Santiago Calatrava, it has already become an icon of the city and is considered one of the best science museums in the world.

The café, focusing on the symbiosis of gastronomical heritage and technological innovation, offers cafeteria service, with tea, pastries, fresh fruit, functional beverages and dishes prepared in the test-kitchen of the future restaurant.

Looking for an equipment to intensify the flavor of their Café Oito, and to offer customers an elegant and classic espresso concept, the café introduced in the cafeteria the gb5 coffee machine, made by one of world’s coffee-equipment leaders: La Marzocco.

 

 

La Marzocco, born at the turn of the twenties and thirties in that unstoppable cradle of artists that is Florence, has always pursued perfection in the world of first-quality food equipment. Along the time, the company has been able to patent their process innovations, chamaleonically adapting in difficult situations such as the fascist period and the flooding of Florence in 1966.

This was done by promoting dialogue, innovation and creativity within the company itself, exploring the new horizons that technology and design put available. La Marzocco in 1939 designed and patented the first coffee machine with horizontal boiler, now an industry standard; but this was the first of a series of important artisanal innovations, such as the double boiler system with saturated brewing groups.

Tradition, research, quality and reliability are factors that have always distinguished the company. The excellent reputation and the experience accumulated in almost a century of history have made La Marzocco one of the world’s finest hand-made espresso machines companies. Over the years, the firm’s reputation has grown, together with the focus on elegant design and care for the equipment, continuing to focus on quality and not quantity, to the detriment of a market that went in the opposite direction.

La Marzocco’s new equipment was presented last Tuesday in the Fazenda Culinaria caféteria, aiming to serve customers an excellent espresso while resting from visiting the museum.

The use of traditional ingredients, combined with the technologies and the know-how provided by the Florentine company, aims to achieve and serve a product as good as complex is the process behind it. Highly specialized staff oversees each stage of production of each machine, hand-made after the order for each customer. In this way, Giuseppe Bambi’s great experience and professional pride revived unchanged for over eighty years.

Their constant attention to detail and quality have made it a point of reference in the sector at national level and abroad, hence inducing the carioca company to invest in order to obtain a special final product, enhanced by the features of the new equipment. Their strategy – based on innovation without betraying the handmade style – has benefited the company, which has spread its products around the world, and made them well recognizable with its unique style.

Their elegant gb5 coffee machine was presented last wednesday in the Fazenda Culinaria caffetteria, an obligatory step while visiting the museum, which serves coffee, various meals and organic fruit. Now on they’ll also serve one of the best espressos in Rio, exalted by made in Italy technology.

The basic training with the new coffee equipment was given to the cafè team by Emerson Nascimiento, young carioca passionate about coffee, that works as a freelancer in the field.

Emerson was trained as a bartender in the SENAC in Rio de Janeiro and followed a course with the coffee expert Emilio Rodrigues (of the Casa do Barista in the bairro of Santa Teresa, where workshops and events related with the world of coffee and the bartender profession). Today, Emerson offers consulting advices for events management and teaches workshops about the immense world of coffee, from training with new equipment to courses of decoration (Latte Art).

Fazenda Culinaria believes that the simple act of eating – and drinking a coffee in this case – can contribute to the transformation of the production chain and ensure a fairer food system. La Marzocco know this full as well, since they’re not only leaders in the food equipment industry, but also in shaping new futures for communities in need, as they did with the Songwa Farm Project.