Goat milk with fig jam. These are the main ingredients of El Far del Sud, the ice cream that Jordi Roca has dedicated to the band Sopa de Cabra, which in 2026 celebrates 40 years of career; the same number that El Celler de Can Roca celebrates. Beyond the coincidence in the anniversary, the idea of making a collaboration is the result of the complicity between the Rocas and the authors of hits like L’Empordà or Camins.
All from Girona, chef Joan Roca and singer and writer Gerard Quintana were desk mates, and since then they share friendship and reading hobbies. “Joan is Joan, very responsible and respectful, very orderly, he is endearing. We went to school together and when we finished, he signed up for vocational training to study cooking. I remember the tutor called his parents to convince them that Joan deserved a university degree, but he wanted to do cooking, and he has ended up being the best cook in the world,” says Gerard Quintana.
Edible and danceable
But there is more. Jordi Stone, the musical alter ego of the latter, wanted to accompany the ice cream with an electronic and danceable version of the song. In El Far del Sud 40, Jordi Roca exploits his DJ and producer side, and has used kitchen utensils to create some of the remix rhythms like the sound of a blender or that of a knife cutting fruit.
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“The ice cream is delicious, although I am not objective because it is made from two ingredients that I love, goat milk and figs, which are my favorite fruit in all their varieties,” says Quintana, who assures that he made no request and that what has emerged is the result of Jordi Roca’s intuition and impulse.
Sweet and velvety, the ice cream El Far del Sud will only be available from tomorrow until the end of summer, in the Rocambolesc ice cream shops in Girona and Barcelona. The creators of the proposal, who had a great time transforming the song into new worlds, recommend savoring it slowly, to capture all the nuances and connect with flavors that come from nomadic and ancestral foods.
