Bite-Sized Lessons from an Italian Gelato Master
What's the secret to perfect gelato? We asked Andrea Soban, third-generation gelatiere, and Italy's national gelato prize-winner.
“What we try to create is a moment of joy…”
- Andrea Soban
Dear Friends,
For three generations, the Soban family in Valenza, Northern Italy, has been handcrafting and refining its recipes for Gelateria Soban. Today, master gelatiere Andrea Soban continues to expand his family’s legacy, winning prizes for his world-class gelato and publishing a book, “Making Italian Gelato.”
In this episode of “The Secrets of Mastery,” Soban explains why gelato, when made properly, is so sublime—and so much lighter than standard ice cream—that Italians consider it a health food. Soban also underscores a “secret ingredient” passed down to him from his parents: “Take no shortcuts.”
We hope you’ll enjoy listening to: “Lessons from Italian Gelato Maker Andrea Soban.” As with all of our Secrets of Mastery episodes, it was hosted and produced by
. You can find these episodes on YouTube and many popular audio platforms, including Apple and Spotify.We always welcome your thoughts and suggestions, which you can offer in a comment, by tagging us in Substack Notes, or via email. Thank you for reading and sharing our stories, for supporting our work with a paid subscription if you can, and for being such a loyal part of the Craftsmanship community.
Sincerely,
Todd Oppenheimer
Publisher & Editor-in-Chief, Craftsmanship Magazine
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