The Teatinos workshop where very original ice creams and Argentine sweets coexist

Javier Almellones

Málaga

On one side, ice creams flavors like Magnum Gold, Milka, or pistachio. On the other, almost sticking together in the same showcase, croissants, vigilantes, alfajores, and various Argentine pastries—known there as 'facturas', which are not easy to find in Málaga. Between these two worlds operates Amorato, the new workshop recently opened in Teatinos, aiming to go far beyond the classic concept of an ice cream shop.

Behind the business are Carlos Dávila and his partner, Guillermina Vanessa Rodríguez, an Argentine with extensive previous experience in the ice cream and pastry sector. They are joined by a team of more than half a dozen people, including Matías Di Leonardo, another key piece of the workshop and the daily production of both ice creams and most of the pastries.

The idea, Carlos explains, was born precisely from that mix of influences and the intention to create a business that would not rely solely on the high ice cream season. "We wanted to create a concept that encompassed more things and not just focus on ice cream," he summarizes. Therefore, in addition to the most classic flavors and others linked to current trends, the offer includes breakfasts, artisan cakes, snacks, and a significant presence of Argentine sweets.

The very name of the business tries to reflect that philosophy. "It's a play on words between love and gelato," Carlos comments on a brand that, he acknowledges, was shaped among shared ideas, trials, and even searches with artificial intelligence.

The venue, located on Escritora Carmen Conde street, has also been completely renovated to move away from the more classic image of a traditional café. The warm lighting, light tones, and extended hours—from early morning to night—aim precisely to attract both the public who comes in for a coffee or breakfast and those who end up sitting in front of a cup of ice cream.

But a significant part of Amorato's personality is in that Argentine-inspired showcase. There appear the so-called 'facturas'. "They are very typical there; they represent union, friendship, and family," says Matías. The idea, he adds, was also to bring that part of their culture so that Spanish customers could discover it "by sharing a sweet."

Among the highlights are croissants filled with dulce de leche, custard, or chocolate; alfajores made from cornstarch or white chocolate, or vigilantes. Carlos assures that many customers come specifically looking to try something different. "The neighbors are discovering them and are loving them," he comments.

The difference is not only in the recipes but also in the texture and how these sweets are made. "They are much airier and less heavy," explains Carlos. To perfect that style, they even sought the advice of an Argentine pastry chef specialized in these products. "Here you eat a Napolitana, and it fills you up a lot; these 'facturas' are lighter and fluffier," he adds.

Although the pastry shop has gained prominence since the opening, ice cream continues to be one of the main attractions of the business. Here especially comes the daily work of the workshop. "We manufacture every day so that the product has that freshness and characteristic creaminess," says Matías.

The ice cream menu includes everything from classic flavors to those more linked to current trends or house creations. Among them is the so-called Amorato, made with strawberry cream, sponge cake, and strawberry sauce. There are also proposals inspired by products very popular on social networks, like the well-known Franui, raspberries covered in chocolate. There are also sugar-free options, dairy-free varieties, and protein-enriched ice creams designed for a more athletic audience.

The offer is completed with artisan cakes, brownies, cookies, and breakfasts that have been gaining weight almost from the first days. Among the most striking proposals are also gift boxes prepared with assorted sweets, natural juice, and personalized messages.

In another part of the showcase, the well-known Argentine miga sandwiches, made with a type of bread very different from traditional sandwich bread, though it may look similar at first glance, also take center stage. They are joined by more classic breakfasts with "pitufos," sandwiches, and other options made with bread from the nearby Serrano bakery, well-known in the area.

All this has allowed the business to quickly find quite a diverse clientele in an area marked by the university presence and new residential developments. "Many neighbors told us they missed having a place like this nearby," says Carlos.

And although they have only been open for a few weeks, its managers already acknowledge that they are thinking of growing. The intention, however, is to keep the Teatinos workshop as a production center to maintain artisanal production and directly control the quality of all products.

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