by MK
All phogoraphs credits of Keiron Mayora
Every Saturday we’re spotlighting remarkable local females who could change the way we look at the world. This Saturday is Chiara Soban’s turn, a pastry chef and gelato extraordinaire with passion for cultures and languages.
Chiara tells us the story of becoming “Chiara Soban” between traveling the world, learning languages and creating mouthwatering pastries.
Are you a Triestina?
Chiara: It’s a long story. Not sure where to begin really! (laughs, -ed.) My dad is from the Slovenian minority in Monflacone and my mom is from Val di Zoldo. They met while working at a gelato shop in Germany, and eventually opened their gelateria in Piemonte. During off seasons they would come back here. One of those off seasons I was born.
What a story!
My family have always been immigrants, traveling the world. Now that they’re retired they are back in Monfalcone. While my brothers live in Piemonte.
Do you speak Triestino?
I speak bisiaco which is the dialect of Monfalcone. At home we would only speak Zoldan language. My dad never spoke Slovenian to us but I am now learning it get back to my roots. I took an intensive course during lockdown and I think I’m getting pretty good at it.
Have you always wanted to be a pastry chef?
Well, I always loved making pastries. But after graduating and living in London for a year, I came back to Milan and started working at an office job. I quickly realized it was not for me, so I quit and applied to become a volunteer in Albania. I fell in love with the country and with the Balkan region in general. I learned the language and opened my blog about it and every chance I get I escape to discover it some more.
And how did you end up in Trieste?
I always loved the city and many of my school friends from Monfalcone live here now. I would always work at my family’s parlors during off school summer months, so I learned the craft from early on. In a sense, it was easy to follow in my parents’ footsteps. I opened Soban gelato shop in Trieste in July of 2017 and I have to stay it exceeded all of my expectations.
How so?
I remember I made some gelato for the opening day and so many people came to try it, it was over before I knew it.
What’s special about gelato Soban?
We only use natural ingredients, for example vanilla beans from Madagascar or berries from Carso in summer. Our gelato is free of preservatives, coloring or artificial additives. Also, unlike other gelaterie in town, we don’t offer ice-cream by scoop instead I use a flat paddle to get that perfect serve.
What’s your favorite flavor?
Vanilla and cream.
And you also make pastries?
Yes, I’ve always loved bakery and it was only natural to start making biscotti, panettoni, jams, spreads and chocolates. This winter I prepared panettone Chiara and it was so popular I have very few left in the store. I have the classic panettone (with organge peel and candid fruit) and pears & chocolate.
Future plans?
I ventured out into making chocolates and I have to say it’s been going great. I love experimenting with new things. Come try for yourselves on via Cicerone, 10. We love meeting new people and if I may say so myself, nobody leaves our cozy shop empty handed.
