An "Invention," an "Innovation," or Neither?

By Chuck Sudo in Food on Nov 14, 2006 3:00PM

When we wrote about Lavazza's "espesso" in September, we called it a "shot across the bow" for the culinary movement known as molecular gastronomy, and not a very good one. Espesso was the closest we would ever come to affording any of Ferran Adrià's creations, and we didn't see what the fuss was about, like Bill Murray eating the Baby Ruth from the swimming pool in Caddyshack.

Time magazine has a different opinion, however. This week's edition lists espesso as one of their "best inventions of 2006." It's notable because, in order to experience espesso in the United States, you have to travel to one of Lavazza's Chicago-area locations, the only places in the country that serve espesso. The small blurb makes another mention of espesso's "secret ingredient", which Chicagoist is almost certain is gelatin.

Chicagoist's opinion is probably in the minority on this, and recommends that you try it out for yourself to become more informed. So head to your local Lavazza cafe, be a smartass, and ask for the "espresso pudding" you read about in Time.