Glossary
What we actually serve
A quick guide to the items on our menu: ice cream, helado, slushie, horchata, farton, popsicle, waffle and other names worth getting right.
- Artisan ice cream
- Ice cream made in small batches on the premises with fresh milk or cream and carefully selected ingredients. Unlike industrial ice cream, it does not use pre-mixed flavour pastes, hydrogenated vegetable fats or artificial colourings. Usually served at a slightly warmer temperature (-13 °C / -10 °C vs the industrial -18 °C) so texture and aroma come through.
- Italian-style ice cream
- A denser ice cream style with less fat than American ice cream (5–8% vs 14–20%) and less air whipped in, giving it a more intense flavour. The word "gelateria" comes from this Italian ice-cream tradition.
- Sorbet
- Dairy-free ice cream made with fruit, water and sugar. Naturally vegan. The difference vs slushie: sorbet has a creamy texture and is served by the scoop; a slushie is more liquid and is drunk through a straw.
- Granizado (slushie)
- A frozen drink typical of the Spanish Mediterranean, especially Valencia. Made by freezing a liquid (water, coffee, horchata, lemon juice) while stirring to form small ice crystals. Served with a straw and, optionally, with a scoop of ice cream on top.
- Horchata
- A traditional Valencian plant-based drink made with tigernuts (chufas), water and sugar. The Denominación de Origen chufa comes from Alboraya and other towns in l’Horta Nord. Drunk cold straight, slushie-style or as ice cream. Sweet, with a slightly earthy finish.
- Farton
- A long, soft Valencian sweet pastry topped with a thin glaze. Designed to be dipped in horchata: that’s why it is long and spongy — perfect for soaking up the liquid without falling apart. Essential for the classic Valencian afternoon snack.
- Artisan popsicle (polo artesano)
- Hand-made ice cream on a stick, usually with real fruit (sorbet-style) or with a milk or yoghurt base (cream-style). Unlike industrial popsicles, no artificial colourings or thickeners.
- Stracciatella
- A classic Italian ice cream flavour: a fior di latte (cream + milk) base with dark chocolate shavings added during the last minute of churning, when the ice cream is almost solid. The chocolate breaks into fine threads when scooped.
- Dubai Chocolate
- A viral spread originating in Dubai (Fix Dessert Chocolatier, 2021) made with milk chocolate, pistachio cream and kataifi (crispy fine pastry threads). Went viral in 2024. In ice cream shops it is served as a topping on waffles or as an ice cream flavour.
- Waffle (gofre)
- A light, crisp cake of leavened batter cooked between two hot grids that print a square pattern. Belgian origin. In Spanish ice cream shops it is served fresh with sweet toppings: chocolate, Nutella, pistachio cream, Dubai Chocolate, or with a scoop of ice cream on top.
- Lighthouse (faro)
- A tower with a strong light used to guide ships along the coast or warn of hazardous areas. The Cullera Lighthouse, built in 1858, is active and marks the Punta del Far. More on its history and how to visit: Cullera Lighthouse guide.
- Churning (mantecación)
- The process of making ice cream where the liquid mix (milk base, sugar, flavour) is frozen while being continuously beaten. The beating incorporates air (overrun) and prevents large ice crystals forming, producing the characteristic creamy texture.