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Arte Heladero 208, best icre cream magazine

Arte Heladero 208, best icre cream magazine
Arte Heladero 208, best icre cream magazine
Arte Heladero 208, best icre cream magazine
Arte Heladero 208, best icre cream magazine
Arte Heladero 208, best icre cream magazine
Arte Heladero 208, best icre cream magazine
Arte Heladero 208, best icre cream magazine
Arte Heladero 208, best icre cream magazine
Arte Heladero 208, best icre cream magazine

Best ice cream magazine 🍦🍨

You will find bean to bar dark chocolate ice cream, Mocha with freshly whipped cream, Ruby chocolate ice cream with spreadable cream and hazelnuts wrapped in RB1 chocolate with the New Cremino technique, Smoked Stracciatella...

Discover what we do @arteheladero

Arte Heladero 208, best icre cream magazine
Arte Heladero 208, best icre cream magazine
Arte Heladero 208, best icre cream magazine
Arte Heladero 208, best icre cream magazine
Arte Heladero 208, best icre cream magazine
Arte Heladero 208, best icre cream magazine
Arte Heladero 208, best icre cream magazine
Arte Heladero 208, best icre cream magazine

arte heladero 208 - IV/2022

15.90€
Shipping in 48h | Spain
Shipping in 48h | UE
Shipping in 72h | International
Quantity

Best ice cream magazine 🍦🍨

You will find bean to bar dark chocolate ice cream, Mocha with freshly whipped cream, Ruby chocolate ice cream with spreadable cream and hazelnuts wrapped in RB1 chocolate with the New Cremino technique, Smoked Stracciatella...

Discover what we do @arteheladero

Description

Arte Heladero 208, Signature Ice Creams

You will find signature artisanal ice creams, bean-to-bar black chocolate ice cream, by Albert Roca; the most ultrasonic and gastronomic vanilla possible, by Jordi Guillem; Ruby chocolate ice cream with spreadable cream and hazelnuts wrapped in RB1 chocolate using the New Cremino technique, by Carlo Guerriero; and Hernán Rodríguez's sophisticated Smoked Stracciatella.

Ice creams that make a difference such as Moka with freshly whipped cream by Fernando Mira; Black Chocolate, Salt and Oil Sorbet by Matteo Merella; Mango Ezpeleta Sorbet by Fernando Alberdi; and the Pastel de Belém Ice Cream, by Arantxa Pérez Tamarit.

Enjoy this very special issue! You can subscribe as well to Arte Heladero

Data sheet
Size
28,5 x 22 cm
Language
Spanish
Author/s
Check out the summary
Softcover
104 pages
Published in
2022
Weight
0.7 kg
Contents

Albert Roca La estabilidad que da el helado

Jordi Guillem La heladería sobre ruedas

Carlo Guerriero Un giro al cremino

Hernán Rodríguez En plena expansión madrileña

Fernando Mira El café más clásico

Matteo Merella Festival de sabores

Fernando Alberdi Helados con Historia

Laura Vervoort Más vidas para el panettone

Arantxa Pérez Tamarit Etapa de renovada ilusión

Actualidad

Shipping

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