Albert Adrià – Elevating Gelato in Spain

A special episode by Italia Squisita in collaboration with Carpigiani

From street tradition to haute cuisine.

Albert Adrià, one of the most influential contemporary chefs, has long pushed the boundaries of gastronomy far beyond Spain’s borders. At the helm of Enigma in Barcelona (two Michelin stars), he has partnered with pastry chef Alfredo Machado to develop a parallel project dedicated to redefining gelato for the Spanish public.

In this special episode, we explore the evolution of Italian gelato — from simple street food to a refined plated dessert — through Adrià’s creative vision and technical precision.

Inside the Gelato Collection laboratory, production relies on Carpigiani technology, with a Labotronic HE for dynamic freezing control and a Pastomaster HE for precise pasteurization of mixes. Together, they ensure consistency, structure, and the highest quality standards in every batch.

A story of research, craftsmanship, and innovation — where gelato becomes a contemporary gastronomic expression.