Whether in summer, spring or even winter, ice cream is one of the most appreciated desserts. From the remote origins of the first Italian ice cream parlors, to the most sophisticated today, the varieties of tastes and flavors were the competition between the establishments specialized in this product.
In such a competitive panorama and with a large number of offers, there are many ice cream parlors that try to offer a plus in aspects as diverse as originality in flavor, creativity in tastes and pleasure at the time of consumption. Furthermore, it is a venture that many Argentines choose because of its performance and public demand.
A curious case was the chain of ice cream parlors in Daniel Paradiso who sowed his seed in 1978, when he opened the small garage of his house in Victoria, in the San Fernando District, to sell the ice creams he made with so much passion. Ten years later, she opened a location in La Horqueta (San Isidro). And, due to the originality of its flavors, its fame spread to surrounding neighborhoods in the North Zone.
Almost 45 years after starting his business, Daniel has more than 82 stores distributed in the city and Greater Buenos Aires. “It is a day in which we honor the effort and passion that we have put into each delicious creation during all these years,” he expressed. Daniel Paradisomentor at Helados Daniel and added: “To commemorate this milestone, we invite all our dear customers, neighbors and ice cream lovers to join us to enjoy a free cup of their favorite flavor.”
For this reason, this Wednesday, October 4, those who stop by any of the 82 branches between the hours of 4:00 p.m. and 7:00 p.m. will be given a free cup of ice cream. In addition, all attendees who join the event by posting their photo on social networks with the hashtag #DanielIce CreamDay They participate in the “A year of free ice cream” raffle, which consists of winning two kilos per month for a year.
On the other hand, many companies and ventures behind the famous “gelato” dominate the Buenos Aires scene, offering taste and artisanal flavor to the Argentine palate. It is a style that is being positioned in the country and is already recognized in much of the world. Some of the most notable ones are highly recognized by the local public.
Obrador Florida – Soler 5063
It is the fashionable ice cream parlor, with such an exotic proposal that everyone wants to try their ice creams. Working only with local products and innovative ingredients, Mercedes Roman He started Obrador Florida with the concept of starting an ice cream restaurant. From a personal aspect, moving away from standardized production, he focused on the manufacturing process. This allows us to serve experimental and innovative tastes, in addition to presenting a solid menu that is continually renewed.
Culinary design is a hallmark of the ice cream parlor, it conceives the product as a form of expression, and it is suggested to challenge the customer, both through delicious food and also through its aesthetics. The paradigmatic example is found in vanilla. The use of the plant and its fruit is that used in gastronomic creations, providing an intense aromatic complexity that is not found in mass-produced essences.
Rapanui – Avenida Santa Fe 772 and branches
“What time does Rapanui close?” was the vice president’s question. Cristina Kirchner, which placed the ice cream parlor on Twitter’s trending topic a few years ago. The family Fenoglio created its brand more than 25 years ago in Bariloche, quickly positioning itself as a local reference in chocolate and ice cream.
In addition to its chain of stores throughout the country, the most successful product consumed by the public is its famous Fra-nui. These raspberries from El Bolsón, dipped in two chocolates, synthesize the passion and origins of the family business. This inventiveness, in great demand, led Rapanui to generate Franui Móvil, the app to locate Fra-nui points of sale in the country.
Italy – El Salvador 4795
Of Mar del Plata origin, La Italia consolidated itself in its genesis as the gastronomic ice cream parlor most closely linked to those of the European country of the same name. The original flavors and notable creaminess have names that refer to their traditional culinary specialty. The most recognized case is the Sambayon of the 70s.
However, the public opened their palates to the chain’s frozen desserts. The famous cannolis are the delicacy most requested by customers, both in the spa city and in the recently opened Buenos Aires neighborhood of Palermo. This typical Sicilian dessert, composed of a cylinder filled with ice cream and dipped in dark chocolate, imposed a traditional style on today’s appetite.
by RN
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