In Jijona they say that some winters, when the mountains wake up white, a yeti comes down from the hills. His name is Lanette and he carries a sack of snow on his back. His is no ordinary snow: the moment he sets foot in Alicante and the sun touches it, it turns into ice cream.
Lanette came down to stay. He wanted that mountain snow to be eaten by the spoonful all over the city. But bringing the snow is one thing — knowing how to turn it into good ice cream is quite another. So he sought out a master, Carlos Arribas, who taught him the craft and left him the recipes: no additives, no shortcuts. Just good raw ingredients and the time they deserve.
Since then we make our ice cream every morning, in plain sight, just like that first winter.
And it worked. In Alicante people left happy, spoon still in mouth, and Lanette understood something: the snow was never meant to be kept in one place. If the mountain had lent it to him, it was to be shared.
So one day he threw the sack over his shoulder again and went looking for more heat. He started with Seville, where the sun really beats down and the city was crying out for a little mountain snow. And the same thing happened as always: the snow touched the ground, became ice cream, and people smiled again.
They say Lanette is still walking, city by city, sack on his back. And if you look closely at our sign, there he is: looking for someone to share his snow with.
Artisan, natural ice cream with no additives · from Alicante · Solete award from the Repsol Guide every year since 2022.