Be it summer or even winter, the icecream It is one of the most appreciated desserts by the people. From the remote origins of the first ice cream shops Italian, even the most sophisticated today, the varieties of tastes and flavors were the competition between specialized ice cream stores.
In such a competitive landscape and with a large volume of offers, there are not a few ice cream parlors that try to offer a plus in aspects as diverse as originality in flavour, creativity in tastes and pleasure at the time of consumption.
However, consumer trends by the public allow special features to be found in some shops. In this aspect, three ice cream parlors stand out: one because it proposes recipes and ultra sophisticatedanother to consolidate in the creativityfocusing on the massive, and the last for the culinary novelty in the Buenos Aires public.
Florida Workshop, Rapa Nui Y The Italy are the names of these strongholds of cold flavors found in the city of Buenos Aires.
The trend: Obrador Florida (Soler 5063)
It is the trendy ice cream parlor, with such an exotic proposal that everyone wants to try its ice cream. Working only with local products and innovative ingredients, Mercedes Roman undertook Florida Workshop 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 you to serve experimental and innovative tastes, in addition to presenting a solid menu that is continually renewed.
The culinary design is a hallmark in the ice cream parlor, it conceives the product as a form of expression, and it is suggested to question the client, both from a delicious food, as well as for its aesthetics. The paradigmatic example is found in the vanilla. The use of the plant and its fruit is used in gastronomic creations, giving an intense aromatic complexity that is not found in mass-produced essences.
The most recommended ice cream by visitors is “fig tree” that obtains the flavor of both the fruit and the leaves, and also the Chocolate Workshopdesigned with a cocoa that breaks the dichotomy of sweet and bitter.
The one that everyone likes: Rapanui (Avenida Santa Fe 772 and branches)
“What time does Rapanui close?”was the question of the vice president Cristina Kirchner, that placed the ice cream parlor in the trending topic of Twitter last year. The Fenoglio family created his brand more than 25 years ago in Barilochequickly 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 Franui. These raspberries from The Baggins, dipped in two chocolates, which synthesize the passion and origins of the family business. This inventiveness, in great demand, brought Rapanui to create Franui Mobilethe app to locate Fra-nui points of sale in the country.
The novelty: Italy (El Salvador 4795)
Originally from Mar del Plata, La Italia established itself in its genesis as the most twinned gastronomic ice cream parlor with those of the homonymous European country. The original flavors and remarkable creaminess have names that refer to their traditional culinary specialty. The most famous case is Sambayon of the 70s.
However, the public opened their palates to the chain’s frozen desserts. The famous cannolis They are the delicacy most requested by customers, both in the seaside resort and in the Buenos Aires neighborhood of palermo, recently opened. This typical Sicilian dessert, made up of a cylinder filled with ice cream (mint, the most recommended) and dipped in dark chocolate, imposed a traditional style on today’s appetite.
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