Nonconformity also involves asking oneself how much a product has to offer after it has fulfilled its primary function. At FIERRO, this perspective is linked to circularity: observing what each service generates, recognizing its value, and turning it into material for further research.
Cremona bread is baked every day, and like any other everyday bread, it results in waste. The pieces from the previous service became the starting point for a technical project that, in 2024, led to the creation of Cremona Ice Cream.
The restaurant’s signature bread thus found a new expression on the menu. Its shape, folds, and texture disappear, but the toasty notes, smoky character, and the familiar flavor that defines it remain.
Waste as a Creative Medium
Turning “cremona” into ice cream required meticulous research into technique and textures. The goal was to capture the nuances of a flaky pastry made with Valencian flours, butter, and smoked beef fat in a dessert.
The trimmings are incorporated into a distinct preparation, designed so that the flavor of the cremona remains recognizable despite its unexpected texture. This use of trimmings is thus integrated into the creative process and expands the product’s possibilities.
This approach allows us to extend the shelf life of the ingredients and, at the same time, raises new questions in the kitchen. Circularity does not dictate the outcome—it opens up paths to reach it.
From bread to the sweet part of the menu
The Cremona 2024 Ice Cream is available exclusively on the “Memoria” menu and is served in the final course, during the transition to dessert. It is usually accompanied by a amazake and shochu caramel—two fermented beverages that add depth and sweet nuances to the overall flavor profile.
Its place in the journey allows it to connect two different moments. The cremona first appears as bread, and later, its flavor reappears in the form of ice cream. In this way, FIERRO brings the product full circle within a single experience: from savory dishes to the world of sweets, from a familiar treat to a new texture.
Circularity and Nonconformity
The Cremona Ice Cream exemplifies a way of understanding the use of IRON. The remaining pieces of the set are no longer viewed solely as waste but become the starting point for another investigation.
This approach helps reduce waste, but its impact goes beyond that. It reflects a style of cooking that examines each ingredient, extends its shelf life, and explores the full extent of its potential.
The spread isn’t just for bread anymore. In the Memory Menu, continues with an ice cream that retains its identity while finding a different way to express it. Two moments linked by innovation, research, and the desire to keep discovering all that a product has to offer.
You can experience the full story at FIERRO or continue the conversation around another table.
