Irene Iborra, head of Mamá Heladera in the Poblenou neighborhood of Barcelona, embodies a unique approach to ice cream making. Together with her right-hand woman, Irene Vidal, she draws on neurogastronomy and the Sapiens Methodology, developed by Ferran Adrià and elBullifoundation, to work with flavor not only as the result of a technical formula, but also as an expression of memory, emotion, and culture.
Each ice cream is born from the shared memories of customers and is transformed into an edible story, a multisensory experience where science, technique, and humanity merge.
“Eating is, in reality, a process of interpretation. At Mamá Heladera, this idea becomes everyday practice”
“Eating is, in reality, a process of interpretation. At Mamá Heladera, this idea becomes everyday practice”
Featured in so good #35