Claudio Boccio arrived in Lanzarote from Argentina in 2002 after the major "corralito" crisis in his country and had a clothing and souvenir shop until one day, while strolling through Puerto del Carmen, he realized that a product was missing on the island, "ice cream at a gastronomic level."
In an interview with the radio program Más de Uno Gourmet, from Radio Lanzarote-Onda Cero, he shares how he set up his business, the renovation of the Charco de San Ginés building where it is located, and breaks down some of the most original flavors, as well as those of Argentine, Canarian inspiration, and the specials for vegans.
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How did you get here from Argentina? Did you have experience in gastronomy?
We arrived from Argentina in 2002 after the big crisis; my wife's sister and brother lived here, so we decided to emigrate and start a new life. We've been in the Canary Islands for 23 years, it's beautiful, we loved it.
This is the first time I've dedicated myself to gastronomy. Before, I worked in the commercial sector in tourism. We've had clothing and souvenir shops.
- How did you come up with opening an ice cream shop?
Many years ago, my parents started an ice cream shop in Argentina, and although it didn't work out well, it helped us realize, already in Lanzarote, walking through Puerto del Carmen, that a product was missing, not only for tourists, but also for the local people: ice cream at a gastronomic level.
- How was the renovation of the Charco building where you opened?
We had to do a very important renovation. Nothing is gained by sitting down, but through effort, work, and sacrifice. We had a lot of support from my family and we found exceptional people to do the work, the truth is it turned out beautiful.
- Where is it located exactly?
We are next to a restaurant called La Miñoca. We have a nice terrace with a cone at the door so you can easily identify it, and twelve tables inside with air conditioning.
We have tried to incorporate volcanic rock from Lanzarote into the work, with lighting on the sides and the workshop in view so they can see how we work.
- Why is it called Martino's?
My middle name is Martín. Claudio Martín. I didn't like how Claudio sounded, and my wife said: Why not Martín? And in the end, Martino's, which is a little more elegant, different.
* **How many types of ice cream can we find?**
We have a range of 41 flavors, of exceptional quality with the best raw materials. We produce them in the same ice cream shop, now that we have imported the machines from Italy.
We have a variety that you won't find in Lanzarote, and I don't know if even in Fuerteventura. The public is very happy, we've achieved the "wow" we were looking for.
- Tell me about the most original flavors…
We have one called cerolada, which combines orange with carrot; the pink fusion, which has three different red fruits; the tiramisu, which is gluten-free… The variety is enormous and the quality very creamy.
- What about genuinely Argentinian flavors like dulce de leche?
Totally, unmissable. I have two favorite flavors, banana split and dulce de leche with chocolate chips.
- And with a Canarian flavor?
We already have *gofio*, and we plan to release two more: a Canary Islands snack, which is made with *gofio*, banana, and yellow cookies, and then one with *gofio* with a bit of honey and dates.
- Are there vegan ice creams?
We have eight different vegan ice creams. For example, passion fruit and mango, and the two I mentioned before, cerolada, tiramisu, and pink fusion.