Fior di Latte

We are excited to introduce a new collaborator in the ice cream area, Iván Vázquez! Originally from Gijón (1992), Iván has made an impressive journey in the world of pastry and ice cream. He began his training at the Hospitality School of Gijón and perfected his craft with the master Tino Helguera, who instilled in him a passion for the profession.

His career includes experiences at Pomme Sucre with Julio Blanco and ventures into high-end dining with Koldo Miranda. It was at the prestigious Cenador de Amós (3 Michelin stars) where Iván discovered his true passion for ice cream, developing his own innovative style and participating in international competitions.

After enriching his experience at the Hotel Ushuaia in Ibiza and at the ice cream and chocolate shop Le Llamber Manin Sucre in Asturias, where his creations were awarded, Iván is now dedicated to training and technical consulting at an international level.

To celebrate his joining, Iván has created a delicious Fior di Latte ice cream using our stabilizer Profiber Stab 5, as well as our technical sugars; Trehalose and Dextrose. Considered the base of many ice creams, its smooth and creamy flavour highlights the quality of the ingredients and the ice cream maker’s technique. With his version of Fior di Latte, Iván shows us how, from this classic base, perfection can be achieved in every detail.