Arte Heladero 223 - I/2026

Frozen pastry takes the spotlight in the most important issue of the year: Arte Heladero 223, released at Sigep.

This is the most extensive issue published to date, with 240 pages and an unprecedented special feature. More than half of the content is dedicated to frozen pastry, through 8 in-depth articles that offer the most comprehensive monograph we have ever produced. A global overview of the discipline, seen through the work of professionals from Spain, Italy, Australia, Malaysia, and New Zealand.

The issue presents new approaches to frozen pastry from a ice cream-making perspective, including the methodology developed by Migue Señoris (Arte Heladero Award 2025); creative formats and presentations by Stefano Ferrara; and innovation in composition and design by Andrés Lara.

It also connects frozen pastry with different culinary cultures—Malaysia, Italy, and China—through the work of Loi Ming Ai, Luca Montersino, and Joane Yeoh. The commercial potential of frozen pastry is explored through the experience of Miguel Ángel Morillo, while classic preparations such as parfaits are revisited by César Giménez and Gemma Ramírez. Pastry techniques are also translated into the ice cream display case by Carlo Guerriero.

Arte Heladero 223 reflects a discipline in transition: a hybrid territory between ice cream and pastry where the rules are evolving. It marks a new stage for frozen pastry, focused on refinement, growth, and consolidation.

The issue also includes articles that highlight the versatility of ice cream in a wide range of contexts, from a London-based Indian restaurant reviving traditional kulfi (BiBi), to a ice cream shop with its own laboratory in a Tuscan Relais & Châteaux (Borgo Santo Pietro), and a Bangalore-based concept that blends ice cream and cocktail culture (Lick).

All this can be found in Arte Heladero 223.