Gelato, it turns out, is a very different creature from ice cream. And there are reasons that the best gelato tastes so creamy yet somehow still light—and indescribably perfect. In honor of summer, we delve into the secrets of artisanal gelato-making from master gelatiere Andrea Soban of Valenza, Italy.
"The Secrets of an Italian Gelato Master", written by Erla Zwingle, originally appeared in Craftsmanship Quarterly, a multimedia online magazine about artisans, innovators, and the architecture of excellence. You can find many more stories, videos, audio recordings, and resources on our site.