Massimo Pignata’s DelaCrem has become a Barcelona fixture since opening in 2010, and now the ice cream artisan has finally expanded his business to a second location. Obrador DelaCrem isn’t just a carbon copy of the original spot, though; Pignata’s new adventure experiments with new flavours and allows patrons to see part of the ice cream–making process.
Sure, Pignata and his team still offer the classic flavours – they use seasonal fruits and therefore change their options based on the time of year – but they’re also are developing new recipes. The first additions to the menu? Vegan cashew cream, apricot and cashew, and roasted apricot with rosemary.
‘We have more equipment here: a grill, an oven to roast nuts, more room for a gluten-free preparation space,’ Pignata says. ‘I see Obrador as a centre for future developments, like a laboratory where we can come up with new ideas and experiment with new creations.’
Apart from ice cream, Obrador DelaCrem has a simple café and also makes up horchata. Don’t leave without trying the house speciality, ‘affogato’: a scoop of ice cream inside a cup of coffee with milk ‘drowned’ by espresso. ‘Simple’, Pignata says, ‘but I don’t know anyone who doesn’t like it.’