A ice cream “very elaborate“Who requires almost a working day.”For example, it is necessary to infuse wax in milk for four hours at 65 degrees. Like that, the milk takes really well all the aromas“Says Pepe.”The objective of these flavors associations was to recreate the aromatic sensations that a bee can perceive by returning to its hive. “
An ice cream that can be found in the “Pepe” glaciers, present avenue Georges Henri in Woluwe-Saint-Lambert, road from Wavre to Etterbeek, at Cora de Woluwe as well as to Wissant on the Côte d’Opale.
Ice … at pesto
Second place had been allocated to the Jaspers Braekman glacier, active in East Flanders, for its ice cream with nettle pesto and parmesan.
Third place had returned to Peter Roman (“Atelier du Trieu”, in Pecq, between Tournai and Courtrai), for a “Fior di latte smoke” ice cream, with Himalayan salt and lemon juice.
Last year, first place in the competition was awarded to Gelateria Giotto, present in Ixelles and Jette.
Belgium world champion?
And the competitions do not stop there. In fact, a Belgian delegation arrived in fourth place in the European championship (Gelato Europe Cup). A place that offers a qualification for the World Cup, which will take place in January 2026.
This Belgian team is made up of Pepe with the icy glaciers icy (Namur) and the gourmet (Verviers), who work in collaboration as part of this collective competition.
