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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 - IV/2022
€9.90
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, 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
- Size
- 28,5 x 22 cm
- Language
- Spanish
- Author/s
- Check out the summary
- Softcover
- 104 pages
- Published in
- 2022
- Weight
- 0.7 kg
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 with UPS Express worldwide
Free shipping in Spain from €100
