top of page
de lavazza tazzina 1.png

I have always thought of coffee as a traditional ingredient.

And as such, I have approached it as Italian traditionalism has shared for many years.

I was wrong?

Absolutely not.

The path of knowledge always has a traditional or sentimental beginning, aimed above all at what is the entertainment of the moment.


Coffee to be good,

it must be BLACK like the night,

Sweet as LOVE e

HOT as hell

Cit. Michael Bakunin

Today my thought,

my gaze rushes beyond.

My research puts people first.

The question I asked myself a few years ago was

How can I use coffee in such a way that people can enjoy the pleasure of its aroma, aroma and taste even more?

From that day on, he began to see the café from another perspective.

From that day on, the coffee is much more than before!

lavazza spazio copy.png
Lavazza-Logo.bianco .png

Coffee is a pleasure, if it's not good what pleasure is it?

One of the most famous quotes from the great Nino Manfredi.

But what if after years the pleasure of excellent coffee is not only in the cup?

And if the coffee take new form other than traditional ones?

I'm sure it would be fun.

I got an idea ...


I would like to take you where no one has dared before.

I would like to make you feel strong emotions,

I would like to give you a new way of seeing and feeling things.

Coffeetail signs Dennis Zoppi







I love asking myself questions, you may be wondering why.

Questions always lead to answers.

One of my great Masters taught me, the more the questions are of quality, the more the answers will be of quality.

At one point I wondered ...

but if I combined my knowledge with other people who do a job different from mine, but which in fact is not so different?

The question was

and if drinking mixed with coffee found extension with food and cooked with coffee

what could happen?


Tribute to Gualtiero Marchesi



Sake, Lavazza Magia coffee kombucha, saffron salted rice malt


under hazelnuts, over potatoes with a slight acidity given by white wine, coffee powder and fine Norcia truffle mousse.

bottom of page