Recipe of aragon fruit cake with “guirlache” ice cream
With the best fruit of Aragon and this recipe by chef Javier Nicolao.
Javier Nicolao López
When he was fourteen years old, Javier Nicolao was working in the restaurant of the hotel Corona de Aragón, at fifteen he did his first table service, and in 1980 while working in the Hotel Zenit Don Yo, he realized that he liked cooking. José Dobón sent him to Lyon to work with Paul Bocuse. Afterwards he spent a few years working in the resort town of Panticosa in the Pyrenees. Pamplona and Lerida were his next destinations before joining the Melia chain of hotels. The hotel chain moved him from Valencia to Cuba, passing through Madrid and Zaragoza.
The recipe of aragon fruit cake with “guirlache” ice cream as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.