The best sorbet in the world is made in Getaria and is made with mango and Basque pepper

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A

(Basque Country) beating more than 1,500 ice cream vendors from all over the world.

It happened last December, in Bologna (Italy), in the championship that brings together the 'Gelato Festival World Masters' master craftsmen.

With this infernal heat,

reaps the rewards of this

His winning proposal, 'Mango Ezpeleta', translates into the form of long queues to try the refreshing delicacy.

Although, in reality, at

, these ice creams were already as famous as Jijona's.

"It doesn't look like a sorbet, because of the unctuousness that the mango fiber provides.

. It can be taken by people who are lactose intolerant and vegans," she says enthusiastically.

When you put a spoonful in your mouth, after the sweetness of the fruit, you can appreciate the spiciness of the

"Powdered, its name comes from the town where it is grown in the French Basque Country, and it is highly appreciated in gastronomy."

But Alberdi does not intend to experiment in his little shop.

"I have 24 visible flavors in a showcase, eight of them are sorbets. Now

tear pea one to bring a product from here, because you can't go to a championship with a flat flavor and I'm especially excited. But I'm not inventing nothing strange".

He has traveled extensively because his family has been in the hospitality industry for many years and he had seen that "that spicy mix with the mango worked well."

ARTESANAL JOB

As a result of this fame,

to enhance their desserts.

However, only his wife has access to the sorbets.

He works at the Politena restaurant, just a few meters away.

"I want the product to be good and of quality instead of growing. I am happy in these few meters. They offer me to increase the establishment, but I refuse because I like to be there and explain."

He only rests for a month, in February, because in Getaria there is a lot of movement every weekend "and in the summer months he doesn't stop."

And why did a Basque truck driver start making ice cream?

"We were in crisis and I realized nine years ago that

, but I wanted to set up one doing it very well. I studied at the University of Alicante, and I trained with Carlos Arribas. Then I decided to enter national competitions and then international.

He acknowledges that the idea of ​​making a fool of himself was around his head, before more than a thousand experts, especially Italians, masters of 'gelato'.

He knew that he had

, just with a touch of 'red gold'. And sometimes less is more."

Fernando Alberdi shows off his ice cream in honor of designer Balenciaga.

ICE CREAM FOR BALENCIAGA

In addition to generating expectation among visitors and hanging posters celebrating the award,

From his tiny cubicle with four colored chairs at the door, where someone is always licking their lips, he wanted to pay homage to an icon of the place: the legendary dressmaker Balenciaga.

magazine

that he liked rice pudding and candied fruit, so I've made a sophisticated haute couture cone with cinnamon, blackberry jam and ruby ​​chocolate It's pink, her fetish color."

A perfect culmination to seal the visit to the museum with that sweet touch.

From the Basque Country to the world, although he will always owe it to Italy for having made him number one in sorbet and the name of the place.

"I really liked

, and when I found out that the meaning was similar to 'gift giver,' I felt a bit like that making my tubs," he recounts.

If he could only keep one flavor it would be cheesecake and, if he chooses an audience, he loves the place.

"We Basques give

".

To detect the mediocre craftsman, he recommends turning it around: "If the ball doesn't fall to the ground, it's quality."

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