A true legacy in artisan gelato has been recognized with the 2023 Mastri Gelatieri Award: the honor goes to the Soban family of Valenza, a name synonymous with quality, tradition, and innovation in Italian gelato.
Presented by the MIG – International Exhibition of Artisan Gelato, the award has been celebrating outstanding gelato artisans since 1996. It recognizes families or individuals who have made a significant and lasting contribution to promoting and enhancing the culture of authentic Italian gelato. The official ceremony took place on Sunday, November 26, during MIG’s opening event in Longarone.
A Century-Long Story of Gelato Craftsmanship
The choice of the Soban family could not be more fitting. As the renowned Gambero Rosso puts it, they are “Italy’s first family of gelato.” And they agree: “We like that description a lot, because you could say our family was truly born thanks to gelato,” they state proudly on their official website.
The story began in the late 1960s in Cologne, Germany, where Paolo Soban and Gianpiera Pieruz met while working in an Italian gelateria owned by a family from Val di Zoldo. In 1977, they moved to Valenza, Italy, and five years later took over the historic Traiber gelateria, which had been making gelato since 1923. Though bureaucratic reasons required a name change, the legacy continued—and this year, they celebrated the business’s 100th anniversary.
A New Generation of Gelato Artisans
Now in its second generation, the Soban gelato legacy continues through Chiara, Stefano, and Andrea Soban, who run four gelaterias—one in Valenza, two in Alessandria, and the newest in the heart of Trieste.
Over the years, Gelateria Soban has received countless awards, appeared in prestigious industry rankings and guides, and participated in major events, television programs, and conferences.
Advocates and Authors for Artisan Gelato
Beyond the scoop, the Soban family—especially Andrea Soban—has become a leading voice in educating and promoting authentic artisan gelato. Andrea co-authored “Avanguardia Gelato” with fellow top gelato makers Marchetti, Cutelli, and Brunelli, and curated “Progetto Gelato – Making Italian Gelato” in 2019, a professional handbook translated into English and published by Italian Gourmet. The book covers every aspect of the gelato profession—from ingredients and equipment to marketing, production methods, and recipes.
In 2021, the English-language “Italian Gelato Project” was published, followed by “101 Questions About Gelato” in 2022, co-written by Andrea with Andrea Bandiera, Paolo Brunelli, Lucca Cantarin, and Giovanna Musumeci.
“We still believe in real Italian artisan gelato,” the Soban family affirms. “And we believe that gelato can be a vehicle for culture—whether by introducing new ingredients and local producers, or by reviving forgotten recipes and crops.”
Longarone, november 23rd, 2023