Arte Heladero 218 - IV/2024

In issue 200, we looked back to reflect on our journey. Now, as we celebrate 40 years of history, we turn our gaze to the future.

To mark the occasion, we brought together key figures from various culinary disciplines: Martín Lippo for cuisine, Giacomo Giannotti for mixology, Albert Roca for pastry, and Yon Gallardo for ice cream making. They were tasked with tackling challenges that unfold at sub-zero temperatures, aiming for innovation through diverse gastronomic approaches and the expertise of cutting-edge professionals.

The challenges explored three key dimensions: technique, creative presentation, and flavor. Across 54 pages, we address intriguing questions: How can we make the most of the pear in frozen creations—a highly underutilized fruit with subtle flavor, high water content, and a grainy texture? How can we reinvent the classic strawberry-and-cream ice cream sandwich? Can we offer new concepts that bridge the gap between sweet and savory or between different culinary crafts?

This vision culminated in a day of creativity and camaraderie at Albert Roca's Ice Cream School, featuring a roundtable discussion on the past, present, and future of ice cream making.

Rounding out this 40th-anniversary edition are remarkable contributions from Jhoan Indriago, José Manuel Miquel Bravo, Natalia Ramírez, and Carlo Guerriero. Additionally, we present an in-depth feature on Gelato Collection, the new ice cream shop in Barcelona by Albert Adrià and Alfredo Machado.