Gelato de avellana con Mix Antiestrés Nochiola

Hazelnut Gelato with Nochiola Anti-Stress Mix

The delicious flavor of our Nochiola Anti-Stress Mix in a hazelnut gelato prepared by the famous Mexican gelatero Joe Cervantes.

"What I like most about making ice cream is making people smile. I think ice cream is one of the few foods that can evoke a happy memory in people, and have the ability to relive that moment of joy in people. It fills me with satisfaction. Our gelateria has as a differentiator the fact that we make fresh gelato daily and change the flavors every 3 days or less, according to the season. We work with small producers and our goal is to always achieve the best possible gelato with ingredients local.".- Joe Cervantes of Joe Gelato

Also read: Snickers cheesecake with Nochiola Antistress Mix

Nochiola X Joe Gelato

Joe Gelato and Rocio Penalver

Joe Gelato is our favorite gelateria in Mexico City, that's why we teamed up with gelatero Joe Cervantes to create a delicious combination with Nochiola snacks that resulted in a hazelnut gelato with Nochiola Antistress Mix. It will be available throughout the month of December. You have to go try it, we are sure you will love it.

Where? Joe Gelato Versalles 78, Cuauhtemoc, 0600 Mexico City

Buy Antistress Mix Nochiola

Who is Joe Cervantes?

Joe Cervantes AKA Joe Gelato decided to make ice cream by chance, at the beginning of his career he hated confectionery, but curiously in every job he had, they ended up assigning him to the sweet area for one reason or another, until eventually he ended up convincing him.

Joe studied Gastronomy and Culinary Arts at the Centro de Estudios Superiores de San Ángel CESSA as well as a Master in Pastry / Pasticcere Professionista at ALMA La Scuola Internazionale di Cucina Italiana in Colorno, Italy. He then specialized as a Gelataio at Carpigiani Gelato University Bologna, Italy (part
of the Gelato Naturale Academy, Grosseto). Upon finishing the Masters in Pastry in Italy, he was given the opportunity to work as a pastry chef at Le Calandre, a 3-Michelin-star restaurant run by Chef Massimiliano Alajmo, with whom he learned his first solid foundations in gelateria, and fell in love with the field when he took charge of the confectionery area and prepare the different flavors that were made daily for the showcase.

Seeing this interest, Alajmo offered him to deepen his knowledge at the Gelato University (Carpigiani), where he ended up becoming "Gelataio", later the "Ricerca Gelateria" project was born and later "Joe Gelato".

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