{"id":38574,"date":"2024-09-10T05:00:00","date_gmt":"2024-09-10T03:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/fior-di-latte-per-ivan-vazquez\/"},"modified":"2025-09-08T16:20:50","modified_gmt":"2025-09-08T14:20:50","slug":"fior-di-latte-per-ivan-vazquez","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/fior-di-latte-per-ivan-vazquez\/","title":{"rendered":"Fior di Latte per Iv\u00e1n V\u00e1zquez"},"content":{"rendered":"\n<p>Estem emocionats de presentar un nou col\u00b7laborador en l&#8217;\u00e0rea de gelateria, <strong>Iv\u00e1n V\u00e1zquez<\/strong>! Originari de Gij\u00f3n (1992), Iv\u00e1n ha recorregut un cam\u00ed impressionant en el m\u00f3n de la pastisseria i la gelateria. Va comen\u00e7ar la seva formaci\u00f3 a l&#8217;<em>Escola d&#8217;Hostaleria de Gij\u00f3n<\/em> i va perfeccionar el seu art amb el mestre Tino Helguera, qui li va transmetre la seva passi\u00f3 per la professi\u00f3. <\/p>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p><\/p>\n\n\n\n<p>La seva traject\u00f2ria inclou passos per <em><strong>Pomme Sucre<\/strong><\/em> amb Julio Blanco i la incursi\u00f3 en l&#8217;alta restauraci\u00f3 amb Koldo Miranda. Va ser al prestigi\u00f3s <em><strong>Cenador de Am\u00f3s<\/strong><\/em> (3 estrelles Michelin) on Iv\u00e1n va trobar la seva veritable passi\u00f3 per la gelateria, desenvolupant el seu propi estil innovador i participant en competicions internacionals. <\/p>\n\n\n\n<p>Despr\u00e9s d&#8217;enriquir la seva experi\u00e8ncia a l&#8217;<em>Hotel Ushuaia<\/em> d&#8217;Eivissa i a la gelateria-bomboneria <em>Le Llamber Manin Sucre<\/em> a Ast\u00faries, on les seves creacions van ser premiades, Iv\u00e1n es dedica ara a la formaci\u00f3 i assessorament t\u00e8cnic a nivell internacional.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"600\" height=\"600\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/09\/ivan-vazquez-sosa.png\" alt=\"\" class=\"wp-image-29431\" srcset=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/09\/ivan-vazquez-sosa.png 600w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/09\/ivan-vazquez-sosa-300x300.png 300w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/09\/ivan-vazquez-sosa-150x150.png 150w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/figure>\n<\/div>\n<\/div>\n\n<p>Per celebrar la seva incorporaci\u00f3, Iv\u00e1n ha creat un delici\u00f3s <strong>Gelat Fior di Latte<\/strong> utilitzant el nostre estabilitzant <strong><a href=\"https:\/\/www.sosa.cat\/ca\/producte\/profiber-stab-5\/\" target=\"_blank\" rel=\"noreferrer noopener\">Profiber Stab 5<\/a><\/strong>, aix\u00ed com els nostres sucres t\u00e8cnics; la <strong><a href=\"https:\/\/www.sosa.cat\/ca\/producte\/trehalosa\/\" target=\"_blank\" rel=\"noreferrer noopener\">Trehalosa<\/a><\/strong> i la <strong>Dextrosa<\/strong>. Considerat com la base de molts gelats, el seu sabor suau i crem\u00f3s permet destacar la qualitat dels ingredients i la t\u00e8cnica del gelater. Amb la seva versi\u00f3 del Fior di Latte, Iv\u00e1n ens mostra com, a partir d&#8217;aquesta base cl\u00e0ssica, es pot assolir la perfecci\u00f3 en cada detall. <\/p>\n","protected":false},"featured_media":38575,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[983,988],"especialidad":[981],"tecnica-y-aplicacion":[984],"class_list":["post-38574","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-texturitzants","receta-categorias-sucres-tecnics","especialidad-gelateria","tecnica-y-aplicacion-gelats"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fior di Latte per Iv\u00e1n V\u00e1zquez - Sosa<\/title>\n<meta name=\"description\" content=\"Per celebrar la seva incorporaci\u00f3, Iv\u00e1n ha creat un delici\u00f3s Gelat Fior di Latte utilitzant el nostre estabilitzant Profiber Stab 5, aix\u00ed com els nostres sucres t\u00e8cnics; 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