I have spent the last few months immersed –now there’s a thrilling thought — in gelato. Specifically, in the artisanal gelato made by Andrea Soban in Valenza, Italy.
Guess what? It’s simpler, and also harder, than you might think. Simpler in the sense of ingredients and procedure, and harder because, like playing a Bach fugue, you can’t just up and do it one day when the mood strikes you. And don’t think that even professionals always (or ever) reach this empyreal level. Those images above represent a literal lifetime of effort.
As it happens, though, we can leave it to him to deal with the details. Anyone who can make it to Valenza can enter this parallel universe where everything conspires to make you happy.
The following photos are not intended as a manual on how make sublime gelato (I’ve left out a few things, such as “equipment” and “expertise”) but to show the attention to detail and the quality of ingredients Andrea lavishes on his ephemeral creations. In fact, he’s always one day behind the gelato staring at you from the display case; ordering the milk and cream, making the mixture and leaving it in the pasteurizer overnight to “mature” means that what he freezes today he actually brewed up yesterday.
I wish he lived next door. Life would be so much better.
Great post. I do love great artisanal ice cream. Lovely to see how it’s done. How long were you there for learning it all? I love the photo of Andrea smiling. Too right? How can you not smile?
Wow! It seems it is worth a trip to Italy if only to taste that “Crema Classica.” I have
always loved just “plain??” vanilla ice cream. That one looks so creamy and wonderful. Are you going to tell us how to make a small batch, please?
I would eat just gelato for dinner, too, and then I would not feel so good afterwards.
Oh, Erla! Why did you need to go and do that? Now I just want to run off from my office in search of Gelato…. 🙂
In Stockholm such a quest would probably be futile and I probably won’t go as far as Valenza. Oh, well. Perhaps I just have to settle for a more mundane ice-cream after lunch.
Thanks for yet another interesting article. To be able to follow closely a real craftsman or artisan must really be wonderful and being something of a “foodie” I really like learning and reading about real food and drink, away from the mass produced stuff with their artificial ingredients.
Well, I wish you WERE here with me, and if I managed unwittingly to help you cope with the heat wave, I give myself a small, gummy little pat on the back.
What’s the verdict on this years fireworks display then? From where I was standing, by the Zitelle, it was quite spectacular but then I don’t have a whole lot to compare with.
My first Festa del Redentore in Venice will not be my last, God willing. ?
8 Comments
Great post. I do love great artisanal ice cream. Lovely to see how it’s done. How long were you there for learning it all? I love the photo of Andrea smiling. Too right? How can you not smile?
I was with him for two days, but I started researching the story four months ago. I know — it’s impossible to imagine a grouchy gelato-maker.
Wow! It seems it is worth a trip to Italy if only to taste that “Crema Classica.” I have
always loved just “plain??” vanilla ice cream. That one looks so creamy and wonderful. Are you going to tell us how to make a small batch, please?
I would eat just gelato for dinner, too, and then I would not feel so good afterwards.
Oh please more on the gelateria from hell. One guess on the target market lol.
Oh, Erla! Why did you need to go and do that? Now I just want to run off from my office in search of Gelato…. 🙂
In Stockholm such a quest would probably be futile and I probably won’t go as far as Valenza. Oh, well. Perhaps I just have to settle for a more mundane ice-cream after lunch.
Thanks for yet another interesting article. To be able to follow closely a real craftsman or artisan must really be wonderful and being something of a “foodie” I really like learning and reading about real food and drink, away from the mass produced stuff with their artificial ingredients.
Eels, you make me feel like I’m there with you. Bless you for helping to assuage our current heat wave. ?
Well, I wish you WERE here with me, and if I managed unwittingly to help you cope with the heat wave, I give myself a small, gummy little pat on the back.
What’s the verdict on this years fireworks display then? From where I was standing, by the Zitelle, it was quite spectacular but then I don’t have a whole lot to compare with.
My first Festa del Redentore in Venice will not be my last, God willing. ?