{"id":30734,"date":"2024-09-10T05:00:00","date_gmt":"2024-09-10T03:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/fior-di-latte-par-ivan-vazquez\/"},"modified":"2025-09-08T16:20:50","modified_gmt":"2025-09-08T14:20:50","slug":"fior-di-latte-par-ivan-vazquez","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/fr\/recettes\/fior-di-latte-par-ivan-vazquez\/","title":{"rendered":"Fior di Latte par Iv\u00e1n V\u00e1zquez"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Nous sommes heureux de vous pr\u00e9senter un nouveau collaborateur dans le domaine des glaces, <strong>Iv\u00e1n V\u00e1zquez<\/strong>! Originaire de Gij\u00f3n (1992), Iv\u00e1n a parcouru un chemin impressionnant dans le monde de la p\u00e2tisserie et de la glace. Il a commenc\u00e9 sa formation \u00e0 l&rsquo;<em>Escuela de Hosteler\u00eda de Gij\u00f3n<\/em> et s&rsquo;est perfectionn\u00e9 aupr\u00e8s du ma\u00eetre Tino Helguera, qui lui a transmis sa passion pour le m\u00e9tier. <\/p>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Au cours de sa carri\u00e8re, il a travaill\u00e9 \u00e0 <em><strong>Pomme Sucre<\/strong><\/em> avec Julio Blanco et une incursion dans la haute cuisine avec Koldo Miranda. C&rsquo;est au prestigieux <em><strong>Cenador de Am\u00f3s<\/strong><\/em> (3 \u00e9toiles Michelin) qu&rsquo;Iv\u00e1n a d\u00e9couvert sa v\u00e9ritable passion pour la glace, d\u00e9veloppant son propre style innovant et participant \u00e0 des concours internationaux. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Apr\u00e8s avoir enrichi son exp\u00e9rience \u00e0 l&rsquo;<em>h\u00f4tel Ushuaia<\/em> \u00e0 Ibiza et au glacier <em>Le Llamber Manin Sucre<\/em> dans les Asturies, o\u00f9 ses cr\u00e9ations ont \u00e9t\u00e9 prim\u00e9es, Iv\u00e1n se consacre d\u00e9sormais \u00e0 la formation et au conseil technique au niveau international.<\/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 class=\"wp-block-paragraph\">Pour c\u00e9l\u00e9brer son incorporation, Ivan a cr\u00e9\u00e9 une d\u00e9licieuse <strong>glace Fior di Latte<\/strong> en utilisant notre stabilisateur <strong><a href=\"https:\/\/www.sosa.cat\/fr\/produit\/profiber-stab-5\/\" target=\"_blank\" rel=\"noreferrer noopener\">Profiber Stab 5<\/a>,<\/strong> ainsi que nos sucres techniques Trehalose, Trehalose et Trehalose. <strong><a href=\"https:\/\/www.sosa.cat\/fr\/produit\/trehalosa\/\" target=\"_blank\" rel=\"noreferrer noopener\">tr\u00e9halose<\/a><\/strong> et <strong>Dextrose<\/strong>. Consid\u00e9r\u00e9 comme la base de nombreuses glaces, son go\u00fbt onctueux et cr\u00e9meux met en valeur la qualit\u00e9 des ingr\u00e9dients et la technique du glacier. Avec sa version du Fior di Latte, Ivan nous montre comment, \u00e0 partir de cette base classique, on peut atteindre la perfection dans les moindres d\u00e9tails. <\/p>\n","protected":false},"featured_media":13230,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[260,281],"especialidad":[950],"tecnica-y-aplicacion":[758],"receta-dificultad":[],"receta-propiedades":[],"class_list":["post-30734","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-sucres-techniques","receta-categorias-texturants","especialidad-glacier","tecnica-y-aplicacion-glaces"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fior di Latte par Iv\u00e1n V\u00e1zquez - Sosa<\/title>\n<meta name=\"description\" content=\"Pour c\u00e9l\u00e9brer son incorporation, Ivan a cr\u00e9\u00e9 une d\u00e9licieuse cr\u00e8me glac\u00e9e Fior di Latte en utilisant notre stabilisateur Profiber Stab 5, ainsi que nos sucres techniques, le tr\u00e9halose et le 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\/recetas\/fior-di-latte-por-ivan-vazquez\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fior di Latte par Iv\u00e1n V\u00e1zquez - 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