SOSA
Leading international company in the creation and distribution of premium ingredients for gastronomy, pastry and modern cuisine, recognised for its innovation in textures, technique and culinary development.
Today, we share a recipe that merges tradition with cutting-edge culinary techniques: our Soft Salmorejo Ice Cream, specially developed for the prestigious 50th Best Restaurants event held in Turin, Italy — a gathering point for the most influential names in world gastronomy.
But what exactly is soft ice cream? It’s a type of ice cream with a lighter, airier texture than traditional ice cream, served through a dedicated machine that ensures the perfect serving temperature and smooth consistency. It’s an ideal format for incorporating savory flavours, such as in this case.
Inspired by salmorejo, a beloved cold soup from Andalusia (Spain), this summer classic is typically made with tomato, bread, olive oil, and garlic — traditionally garnished with cured ham and hard-boiled egg. We’ve reimagined it in ice cream form, preserving its essence while introducing a surprising and refreshing new texture.
To ensure excellent stability and creaminess, we’ve used Profiber Stab 5, our go-to stabilizer for soft ice creams with a gastronomic focus.
A fresh, technical and deeply rooted proposal. Ready to give it a try?
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