{"id":12764,"date":"2024-09-10T05:00:00","date_gmt":"2024-09-10T03:00:00","guid":{"rendered":"https:\/\/sosa.several.studio\/receta\/wprm-fior-di-latte\/"},"modified":"2025-09-08T16:20:50","modified_gmt":"2025-09-08T14:20:50","slug":"fior-di-latte","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/fior-di-latte\/","title":{"rendered":"Fior di Latte by Iv\u00e1n V\u00e1zquez"},"content":{"rendered":"\n

We are excited to introduce a new collaborator in the ice cream area, Iv\u00e1n V\u00e1zquez<\/strong>! Originally from Gij\u00f3n (1992), Iv\u00e1n has come an impressive way in the world of pastry and ice cream. He began his training at the Escuela de Hosteler\u00eda de Gij\u00f3n<\/em> and perfected his art with the master Tino Helguera, who passed on his passion for the profession. <\/p>\n\n

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<\/p>\n\n\n\n

His career includes stints at Pomme Sucre<\/strong><\/em> with Julio Blanco and a foray into haute cuisine with Koldo Miranda. It was at the prestigious Cenador de Am\u00f3s<\/strong><\/em> (3 Michelin stars) where Iv\u00e1n found his true passion for ice cream, developing his own innovative style and participating in international competitions. <\/p>\n\n\n\n

After enriching his experience at the Hotel Ushuaia<\/em> in Ibiza and at Le Llamber Manin Sucre<\/em> ice cream parlor in Asturias, where his creations were awarded, Ivan is now dedicated to training and technical advice at an international level.<\/p>\n<\/div>\n\n\n\n

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To celebrate his incorporation, Ivan has created a delicious Fior di Latte Ice Cream<\/strong> using our stabilizer Profiber Stab 5<\/a>,<\/strong> as well as our technical sugars; the Trehalose<\/a><\/strong> and Dextrose<\/strong>. Considered as the base of many ice creams, its smooth and creamy taste highlights the quality of the ingredients and the ice cream maker’s technique. With his version of Fior di Latte, Ivan shows us how, from this classic base, perfection can be achieved in every detail. <\/p>\n","protected":false},"featured_media":13229,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[259,280],"especialidad":[949],"tecnica-y-aplicacion":[750],"class_list":["post-12764","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-technical-sugars","receta-categorias-texturizing","especialidad-ice-cream-shop","tecnica-y-aplicacion-ice-cream"],"acf":[],"yoast_head":"\nFior di Latte by Iv\u00e1n V\u00e1zquez - Sosa<\/title>\n<meta name=\"description\" content=\"To celebrate his incorporation, Ivan has created a delicious Fior di Latte ice cream using our stabilizer Profiber Stab 5, as well as our technical sugars; Trehalose and Dextrose.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/en\/recipes\/fior-di-latte\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fior di Latte by Iv\u00e1n V\u00e1zquez - Sosa\" \/>\n<meta property=\"og:description\" content=\"To celebrate his incorporation, Ivan has created a delicious Fior di Latte ice cream using our stabilizer Profiber Stab 5, as well as our technical sugars; 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