The paths of the Venezuelan Yundi Prado and the Cuban Eloido Aguilera crossed in Tenerife. On this island, she created the Fratelli Gelato ice cream parlor, a 100% artisan ice cream factory, where he works as a master ice cream maker. From that professional union came Delicia Árabe, a yogurt, pistachio and honey ice cream with which they won the Gelato Festival Challenge, held during the GastroCanarias Gastronomic Hall 2018 in Santa Cruz de Tenerife. That was his passport to participate, now, in the selection for the world final of the Gelato Festival with the same ice cream now baptized as One Thousand and One Nights.
The Fratelli Ice Cream Shop, Yundi Prado says, was born in 2017. “We had a store in Meridiano, an ice cream shop for the public, and my husband, who was the owner of that ice cream shop, came up with another line of business, because there were some restaurants that liked our ice creams and asked us for them, so in November we started as a bakery ”.
For now they do not have a point of sale to the public, since they have focused on hotels and restaurants and work on “family formats”, but “to people who have met us, who know about us, we do serve family formats of one, three kilos or more for family gatherings or parties ”.
Their product is an Italian artisan ice cream and they make more than 50 flavors in a place located in the Buenos Aires neighborhood of Santa Cruz. “There are always some that are more common, points out Yundi Prado, the traditional ones, like the vanilla one, but then we have others like the Mil y Una Noche, which was created when we were invited to GastroCanarias and which is an evolution of the Arab Delight” with the one who won the contest.
“We always make different preparations like Tres Leches ice cream, we even have clients for whom we make exclusive ice creams because there are restaurants that want to differentiate themselves and ask us for exclusive recipes; we do tests and trials until it is as they want. While at Meridiano we tested a soy ice cream for vegans and people were happy with the product ”, adds the owner of Fratelli Gelato.
According to Yundi Prado, “where we differ a lot are with yogurts, and that of One Thousand and One Night comes in because the base is made of yogurt; and fruit, mango is the one they ask the most ”. Eloido Aguilera tends to the conversation to specify that “here in the Canary Islands they like ice cream that has bumps like oreo, stracciatella, brownie, black forest …”
The ice cream that has provided them with the invitation to the world championship “is a yogurt ice cream that incorporates toasted pistachio, lemon zest and honey, lime, dates, orange blossom and blond sugar and in the end a product with a good texture is obtained. refreshing and with a different flavor ”. And furthermore, Yundi Prado affirms, “it is not so sweet. It is another thing that distinguishes us, that our ice cream does not make you thirsty because it is very cloying and another quality is that in winter it does not give you a feeling of cold. It is an ice cream that you enjoy when you eat it ”.
“A traditional curl cut is our hallmark of presentation. We rely on the simplicity and the quality of the ice cream flavor “, highlights this businesswoman who recognizes that before” it was a non-stop, then the pandemic came and it fell a lot and now it is re-emerging, but it has stopped again with the return to level 3, because customers have already called us who have to close because they do not have a terrace. This last week 105 kilos were produced. We work to order, so here the ice cream is fresh ”, he assures.
Fratelli’s ice creams are served by Grupo Ventura restaurants, or at Kiki, the last Japanese open in Santa Cruz, but also at Tasca San Clemente, or at the Zoco restaurant, a place with Arabic cuisine that has just opened in the South of Tenerife and whose dessert is an Arabic sponge cake with the Thousand and One Night. They also serve hotels such as Bahía del Duque or Villa María and more clients such as Casa Pancho, in Santiago del Teide; the Fisherman’s House, in Las Eras or the Kokora Café, in La Granja Park.
On Tuesday they will know if they go to the final, after a peculiar contest due to the pandemic. The ice cream makers have shipped the mixes and ingredients for the decoration and the different flavor varieties by refrigerated shipments. Then the teachers of the Carpigiani Gelato University will butter the ice cream, under the supervision of the competitors, who will be connected. The jury will proceed to its evaluation and the contestant, from his workshop, will describe his creation. Only two contestants of the nine Spaniards competing on Monday will reach the final to be held on June 29 in Bologna. Good luck!

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