The co-founder of the American ice cream manufacturer Ben & Jerry's, Jerry Greenfield, announced this Wednesday that he is leaving the company due to disagreements with Unilever, the British multinational that acquired the company in 2000, over the Gaza conflict. Greenfield accuses the London-based food giant of breaching the sales agreement that guaranteed the brand independence to defend social causes and opens a new front in the ongoing dispute between the founders and the parent company.

Angelo Corvitto is an institution in the world of ice cream. Born in Sicily in 1943 but based in the Empordà region for practically his entire life, he was awarded the prestigious award for best ice cream maker in the world in 2006. A master and godfather to renowned pastry chefs such as Jordi Roca, throughout his career he has become renowned everywhere as a great promoter of the qualities and virtues of this typical summer dessert. Corvitto began making ice cream without pretension or great aspirations, self-taught, in a small workshop in Torroella de Montgrí in 1982. From this emerged his own brand—Helats Angelo—which is still operating today, with the same seal of quality and artisanal production, under the direction of his son, Hervé Corvit.

During the summer, slushies, ice cream, and milkshakes creep onto our menus, but so do the annoying punctures that betray tooth sensitivity. Why does this happen?

Today we're going for a fresh recommendation, and we're stopping at an ice cream shop in Barcelona. It's an old favorite, but if you haven't been during the move, you might have lost track of it: it's Casa Sanzano. As we mentioned, we used to find the ice cream shop in the Gothic Quarter (on Anselm Clavé Street) and now it's in the Eixample district, on Lepant Street, on the corner of Mallorca Street. They've changed their location, but not the quality of what they serve; we'll go next. At Casa Sanzano. There has always been a commitment to daring tastes, such as salty ice creams, as well as to offer other products that may interest their customers, such as churros, baclavas, cookies, milkshakes, cold coffees or a good affogato (coffee with vanilla ice cream).

Whether on a bar terrace, in the park, or by the pool, ice cream is the king of summer. Although it's one of the most popular foods during the warmer months, it also raises many nutritional questions. How convenient is it to incorporate it into our summer diet?

More than a century ago, many people thought that the promised land lay across the ocean, whether in New York or Buenos Aires. Juan and Josefa, a couple from the town of Nucía, in Alicante, believed it. Low-paid, with few rights and a hard life, they decided to save up to travel to Barcelona to board a boat. But they ended up putting down roots in Barcelona, without boarding a boat. "God knows what happened? It seems the boat took so long to arrive that they ended up in Barceloneta. And they had to get by, what could they do? Horchata!" says Teresa Moreno, great-granddaughter of Joan and Josefa. Her daughter Irene, the great-great-granddaughter, listens to the conversation while serving customers at the El Tio Che horchateria, one of the oldest in Catalonia thanks to that lost boat. Juan went around looking for customers shouting "Che, try this horchata!", so naming the business was very easy.

The small ice cream shop on Carrer Enric Granados is always visible from a distance because of the long line that runs along the facade. People wait patiently in line because DelaCrem's ice cream is some of the best in Barcelona. Its owner, Massimo Pignata (Pineròl, Piedmont, 1975) learned everything he could from his native Italy, where he was inspired by the Grom ice cream shop in Turin. When he came to Barcelona in 2010, he had a clear goal: to make a creamy ice cream that would be enjoyed by everyone. "I didn't have a clear business plan, just what kind of ice cream I wanted to make," explains Pignata.

After France recalled up to 90 different brands of ice cream because they contained more ethylene oxide than allowed in ice cream, the Spanish Agency for Food Safety and Nutrition (AESAN) issued a statement on Tuesday night announcing that in the Spanish state there are also products contaminated by this compound. Although the European Union banned the use of ethylene dioxide in 2011, there are countries like India that still use it. "Ethylene oxide was used to disinfect species and then it was discovered that, among other things, it was carcinogenic", says Lluís Riera, Director of the food consultancy SAIA, who adds that companies around the world buy food products in India.