Arte Heladero 224 - II/2026

Arte Heladero travels across Spain to uncover the secrets behind some of the country’s most iconic and timeless ice cream parlors.

Diego Verdú, Helados Cremades, La Ibense Gisbert, La Valenciana, San Telesforo, and Los Alpes share the challenges they’ve faced in building businesses that grow stronger with time—each one rooted in tradition as their greatest asset.

Discover the best-kept secrets of flavors that define their cities—ice creams that are part of the collective memory. Classics like Jijona nougat, leche merengada, Toledo marzipan, mantecado, vanilla, strawberry, blanco y negro (coffee granita with whipped cream), chocolate, and lemon.

These creations are not only bestsellers but also deeply connected to their customers on an emotional level. Alongside this special feature, “Traditional Ice Cream Parlors,” the 234 pages of Arte Heladero 224 are packed with inspiring content.

Learn to master ice cream through the methodology of Manuele Presenti from the prestigious Gelato Naturale Academy; discover the techniques of the Singapore team, winners of the Gelato World Cup 2026; and explore flavor pairing insights with Iván Vázquez. In total, 11 articles designed to inform, inspire, and elevate your craft.