Tenerife’s Sweet Triumph on the World Stage
The talent of the Canary Islands is shining brightly once again on the international gastronomic scene. At the recent Gelato Festival World Masters in Bologna, “Origen Cacao,” a creation born in Tenerife, was selected as one of the best ice creams in Europe. Its creator, Alfredo Marrero, has now secured a place in the grand final of 2026, where the world’s best gelato will be crowned.
The Art of Bean to Bar
The “Origen Cacao” proposal is built on the “bean to bar” philosophy, an artisanal process that controls the entire product cycle, from selecting the raw cacao bean to its final transformation into gelato. This method, a first of its kind in the Canary Islands, reflects Marrero’s deep commitment to quality and innovation, establishing him as a reference point in the industry. His creation stands out for its intense chocolate flavour and delicate texture, which are elevated by a trio of bespoke toppings to form a unique gastronomic experience.
A Symphony of Textures
The winning gelato is served with three distinct accompaniments: a streusel cookie with a rice flour base that adds a touch of salt and a satisfying crunch; a chocolate sponge cake specially designed to maintain its sponginess even when in contact with the cold ice cream; and a cocoa nib tuile that reinforces the roasted, aromatic character of the chocolate.
European Glory for Spanish Artisans
The Gelato Festival World Masters has been gathering the world’s finest gelato masters in Italy since 2010. In this edition held in Bologna, nine Spanish representatives competed, and Alfredo Marrero was not the only success story from the Canaries. Out of all European contestants, only 16 finalists advanced to the world grand final in 2026, and the Tenerife gelato from Menester Heladería is among them.
Joining Marrero in the final will be fellow Spaniards Carlo Guerriero from La Cremeria Gelato Italiano in Cádiz, with his “Sherrymisu” flavour, and Bernardo Vicente Schenoni Siberta from Deleite Heladería Artesanal in Madrid, with his “Capricho Persa.”
The Master Behind the Gelato
Alfredo Marrero’s journey to this achievement is built on a solid foundation of training and experience. He trained at the Barcelona Guild Pastry School and began his professional career in workshops led by national icons such as Oriol Balaguer, Yann Duytschel’s Dolc, and Foix de Sarriá. Since 2016, he has been the creative director and head of production for Boutique Relieve and Menester Heladería.
His passion for cacao led him to found the first “bean to bar” operation in the Canary Islands, a space where he works with chocolate in its purest form. His expertise has taken him to prestigious events like Madrid Fusión, where he represented Tenerife Tourism, and he has been a runner-up in both the Pastelería de Canarias competition (2016) and the Acyre contest (2017).
