Overview
Un paseo por el campo en el que encontrar ricos e inesperados sabores para los helados.
En otoño, piñones y moras; en invierno, almendras y cabello de ángel; en primavera, violetas, cerezas, fresas y albaricoques; y en verano, plátano, algarroba y lima. Helados es un paseo por la naturaleza con los ojos bien abiertos.
Es también una visita a los hogares de los pastores y los agricultores con los que Paula López Montero, cofundadora de la microheladería trashumante Campo a través, junto con Mariluz Villegas, colabora habitualmente en su incesante búsqueda de ingredientes originales y tradicionales que enriquezcan su delicioso y sencillo recetario de helados a base de leche de cabra.
Helados es, en definitiva, un recetario asumible, dulce y sabroso que nos acerca a la artesanía y frescura de un oficio tradicional en vías de extinción.
ENGLISH DESCRIPTION
A walk through the countryside where you will find rich and unexpected ice-cream flavors.
In autumn, pine nuts and berries; in winter, almonds and angel hair; in spring, violets, cherries, strawberries, and apricots; in summer, banana, carob, and lemon. Ice Cream is a walk around nature with your eyes wide open.
It is also a visit to the homes of the shepherds and farmers with whom Paula López Montero—cofounder of the transhumant micro ice-cream parlor Campo a Través, together with Mariluz Villegas—usually collaborates in her incessant search for original and traditional ingredients to enrich her delicious but simple goat-milk-based ice-cream recipes.
Ice Cream is definitely a manageable, sweet, and tasty cookbook to learn about the artistry and freshness of an endangered traditional trade.
En otoño, piñones y moras; en invierno, almendras y cabello de ángel; en primavera, violetas, cerezas, fresas y albaricoques; y en verano, plátano, algarroba y lima. Helados es un paseo por la naturaleza con los ojos bien abiertos.
Es también una visita a los hogares de los pastores y los agricultores con los que Paula López Montero, cofundadora de la microheladería trashumante Campo a través, junto con Mariluz Villegas, colabora habitualmente en su incesante búsqueda de ingredientes originales y tradicionales que enriquezcan su delicioso y sencillo recetario de helados a base de leche de cabra.
Helados es, en definitiva, un recetario asumible, dulce y sabroso que nos acerca a la artesanía y frescura de un oficio tradicional en vías de extinción.
ENGLISH DESCRIPTION
A walk through the countryside where you will find rich and unexpected ice-cream flavors.
In autumn, pine nuts and berries; in winter, almonds and angel hair; in spring, violets, cherries, strawberries, and apricots; in summer, banana, carob, and lemon. Ice Cream is a walk around nature with your eyes wide open.
It is also a visit to the homes of the shepherds and farmers with whom Paula López Montero—cofounder of the transhumant micro ice-cream parlor Campo a Través, together with Mariluz Villegas—usually collaborates in her incessant search for original and traditional ingredients to enrich her delicious but simple goat-milk-based ice-cream recipes.
Ice Cream is definitely a manageable, sweet, and tasty cookbook to learn about the artistry and freshness of an endangered traditional trade.
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