Arte Heladero 212 - II/2023

If in the previous issue we traveled to the heart of the Jijonenca culture, in Arte Heladero 212 we pack our bags again to head for a huge geographical area that covers 18 countries plus Puerto Rico. Through a monograph of about 60 pages, we visit professionals who combine their passion with the realism of projects that do not have it easy to succeed.

In a mansion in the purest colonial style in Concepción, Chile; or surrounded by a Patagonian orchard; in a stately home that breathes harmony in the midst of the "chaos" of Mexico City; and in a city as dynamic as Curicó, ice cream parlors that exude creativity and great personality are opened. Stefan Ditzend, Jhoan Indriago, Fernanda Prado and Juan José Orueta sign four great reports that you cannot miss. And in addition, the in-depth chronicle of the European qualifying round of the Gelato World Cup and an extensive review of the third Master's Degree in Ice Cream at the Barcelona Pastry School.

In this issue you will find: 

• 20 recipes
• 7 technical articles
• Step by step recipes accompanied by photographs
• 5 interviews
• 4 major reports
• 1 special monograph