Lavazza Calendar 2026
A journey through a modern, elegant Italy, rich in flavors but deeply linked to tastes, places and traditions.
Experience treasures from the Venetian Lagoon on your plate, with its unique, intense flavors and aromas. Through her culinary identity, Chiara Pavan illustrates the deep connection between earth and nature, with distinct authenticity. An avid reader and expert on herbs and the fermentation process, after studying philosophy at the University of Pisa, the chef made the decision to dedicate herself fully to the world of eco-gastronomy and subsequently graduated from ALMA, the international school of Italian culinary arts.
Following a lifelong passion for cooking, her creations centered on an immense respect for the land and its natural wonders. Having witnessed how the lagoon suffered in recent years due to the effects of climate change, the chef was driven to establish her own limits, using only vegetables from her garden on the island or from nearby gardens, with only four or five invasive species, and local flours, which are much more complicated to work with. Chiara Pavan’s concept of environmental cooking represents a distinctive trait that has seen her achieve numerous accolades, including a Michelin Star and a Green Michelin Star for the restaurant Venissa; a new way of experiencing Venice, immersed in greenery and the charm of its lagoon.
Experience treasures from the Venetian Lagoon on your plate, with its unique, intense flavors and aromas. Through her culinary identity, Chiara Pavan illustrates the deep connection between earth and nature, with distinct authenticity. An avid reader and expert on herbs and the fermentation process, after studying philosophy at the University of Pisa, the chef made the decision to dedicate herself fully to the world of eco-gastronomy and subsequently graduated from ALMA, the international school of Italian culinary arts.
Following a lifelong passion for cooking, her creations centered on an immense respect for the land and its natural wonders. Having witnessed how the lagoon suffered in recent years due to the effects of climate change, the chef was driven to establish her own limits, using only vegetables from her garden on the island or from nearby gardens, with only four or five invasive species, and local flours, which are much more complicated to work with. Chiara Pavan’s concept of environmental cooking represents a distinctive trait that has seen her achieve numerous accolades, including a Michelin Star and a Green Michelin Star for the restaurant Venissa; a new way of experiencing Venice, immersed in greenery and the charm of its lagoon.
According to Chef Pavan, it is important to promote a diet rich in vegetables, legumes and grains, as well as to source supplies from growers and producers who share the same values of caring for the environment and the ecosystem.