Lavazza introduces the second edition of the gastronomic docuseries La Prima Volta translated into Spanish for the first time, which follows the journey of three young Italian entrepreneurs who venture to open their first restaurant in Barcelona: Mina. The series documents the challenges, passions and work of the team involved in the process.
After its success in Italy, La Prima Volta makes the leap to Spain, choosing the culinary project Mina as its protagonist, a restaurant that fuses the best of Italian tradition with local gastronomy. Located in the heart of the city, Mina is the result of the vision of three young partners and friends: Riccardo Pattaro, Jacopo Serena Monghini and Oliviero Causa. Together they have created a space that, as well as reflecting their Italian roots, also pays homage to other key cities such as Paris and Milan.
Albert Adrià of Enigma and Martina Puigvert of Les Cols have been the luxury consultants who have shaped this gastronomic proposal, focused on hospitality and the local public. The dishes on the menu are a creation of Condividere, Nuvola Lavazza’s prestigious Michelin restaurant, under the direction of the talented executive chef Federico Zanasi.
Mina: the birth of a family in the kitchen
Throughout the four episodes, eight minutes each, La Prima Volta takes us into the birth of Mina. The emotions, challenges and moments of inspiration of its founders are explored. In the first episode, we meet the three young people who share their hopes and doubts, their friendship and their bond with the restaurant. It is not just a business: it is their story, one dish at a time. Each episode focuses on one of the three Italians, showing their learning, discoveries and moments of reflection.
From left to right: Oliveiro, Jacopo and Riccardo, the three partners of the Mina restaurant. Editorial credit: Lavazza.
The key word that defines what La Primera Volta has been is sharing, and what Mina is. It’s not a restaurant, Mina is part of our lives. – confesses Jacopo
The second episode takes us to San Sebastian, where Oliviero visits the Basque Culinary Center to meet Idoia Calleja and Martina Puigvert. The director of masters and courses, and the chef of the restaurant Les Cols, respectively, share their visions on how to connect friendship, work and youth to achieve the proposed objectives. Oliviero shares his doubts about maintaining a business with friends and family, but Martina confesses to him that it is a beautiful thing.
From there, the series takes us to Turin, where Jacopo immerses himself in the world of coffee, its history and its impact on gastronomy. In this city, where every espresso is a ritual, he understands the importance of this element alongside Federico Zanasi, chef at Convidiere.
Mina is my home, and I want to bring the dishes and take a bottle from my cellar and tell them: ‘This is very good for me, I want to share it with you’, says Riccardo.
From left to right: Albert Adrià, Jacopo, Oliveiro, Ricciardo and Toni Salort, Lavazza marketing manager Iberia. Editorial credit: Lavazza.
Finally, in the fourth episode, Ricky finds inspiration without leaving Barcelona in the company of Albert Adrià. The conversation with the chef becomes a lesson in risk and creativity, elements that will define the evolution of the restaurant. Albert believes that offering diners a short menu is an essential element, as they decide what to eat at Mina. This is something Riccardo shares, being able to serve the dishes and talk to the diners. On the other hand, Oliviero and Jacobo close the journey by confessing that their companion is the representation of Mina, it is pure sentiment that lives day by day with the soul.
Throughout La Prima Volta, we see how Mina comes to life thanks to the balance between its three founders. In addition, each one of them is a key player, and they contribute what the other lacks, adding effort and emotion. It is in this union that the restaurant finds its identity: a family that shares the same dream. The documentary series is available on the official Lavazza website and on its Youtube channel.
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