Cremona also has a place on the dessert section of the Memoria menu. The elements from the previous course come together to create an ice cream that explores new ways to make the most of bread.
Carito Lourenço, Germán Carrizo, and Jesús Machí developed a cremona designed for the FIERRO menu. This is how its shape, folds, and texture are created.
Discover the history of the Argentine cremona, the interpretations of its serrated shape, and how Carito Lourenço and Germán Carrizo brought it to FIERRO.
At FIERRO, corn becomes flavor, memory, and identity: a way of cooking traditional Argentine dishes from Valencia.
At FIERRO, corn makes its way from the Americas to Spain and finds in Valencia a new connection between memory, place, and culinary identity.
5,550 years of history: from teocintle to nixtamalization, and corn’s journey to the fields of Río Cuarto, Córdoba. The first part of its history in FIERRO.
Discover Fierro’s vegetable garden in Meliana (Valencia): vegetables, flowers, leaves and sea snails grown by the Mediterranean. Sustainability as a daily practice in our kitchen.
