“No Shortcuts,” Lessons from a Master Gelato Maker

For three generations, the Soban family in Valenza, Northern Italy, has been handcrafting and refining their gelato recipes and serving them up to happy customers at Gelateria Soban. 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.”