Sebastian Demarchi He has been making ice cream all his life, as a child he saw that it was a family tradition; and at twenty he decided to adopt her as a hobby that, over the years, became his “way of life, because it became an exciting job that, like everyone else, has good days and bad days, but I am still passionate about continuing to create flavors and proposals so that people enjoy it.”
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Making gelato, the passion that Sebastián Demarchi enjoys every day. Special
And this is evidenced by the ice cream chef when sharing the process that he applies in the creation of gelatos (as ice cream is known in Italy), in which he highlights “the basic thing is to use quality products, that is the number one point, what I learned from a master ice cream maker who told me: ‘As long as you put a good product in the machine, you will get a good ice cream.’ So we at Due Gelati use good milk, fresh cream, chocolates, dulce de leche and natural fruits; besides that we continue with the tradition, the old way of making ice cream, pasteurizing, maturing the mixture, which gives gelato a particularity, that is our success”.
In fact, he highlights that “one of the peculiarities of our proposal is that whoever tries it, comes back. A lot of times people come in and order a coffee, we give them a flavor test and they come back for the ice cream.”
Goat cheese with ate, granita dulce de leche, mint with chocolate, jamaica mezcal, lemon with basil, guava-strawberry, mango-passion fruit, marzipan, Turkish chocolate, American vanilla and yogurt with red fruits are some of the flavors that monopolize the look upon arrival Two Ice Creams, in its headquarters located in the Escandón neighborhood “and where we have the ice cream factory”; however, Sebastián comments: “We already have about 100 flavors, because every month we have a new one to give variety to the menu; in addition to that on special dates we create an allusive flavor”.
His wife and partner, Carolina Malazzo, agrees on the passion he exudes when talking about his proposal: “For example, now that it was Children’s Day we made a cloud flavor that was cotton candy with marshmallow; and for January we made one of kings thread and you had the possibility of taking out the child, then you won another ice cream as a prize”.
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The expert ice cream maker takes the floor again to highlight: “In artisanal ice cream, people are always looking for specialties, that’s why we are constantly creating new proposals, even customers come to suggest some,” says Sebastián, who began his adventure in the ice cream a little over 20 years ago, when he arrived in Mexico from his native Argentina.
“We started with a very small place in a gourmet market in Mariano Escobedo, we barely had 12 meters, almost, we almost only had the refrigerator, but unfortunately it closed and we had to move”; However, the ice cream factory did not stop, since “in addition to having the ice cream parlor, we have always delivered ice cream to restaurants, even sometimes we struggle a bit because the chefs ask us for very special concepts, but so far we have not been bad; in addition to the fact that we also have delivery in Guadalajara and Puebla”, says Carolina, while the chef begins the ice cream tasting, in which a diversity of flavors and colors, which are divided into five categories: water, cream, vegan, with alcohol and with low glycemic index; In addition to pleasing the eye, they cause a feast for the sense of taste.
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In the creation of their ice creams “we use Italian artisanal machines to make ice cream, in Italy they call it an ice cream machine, here in Mexico very good ice cream machines are made, but the same texture is not achieved,” says the chef.
In addition to enjoying the experience of an authentic Italian gelato in Two Ice Creamsthe proposal is also served as a dessert at Patagonia Parrilla del Campo, El Piantao, Dante, Gardela, Central de Pizzas, Balboa and Bar Celtics, among other restaurants.