From Posočje to the heart of Izola: Diana Ice Cream Parlor

Đelil Saliji successfully runs Diana Ice Cream Parlor in the idyllic Pietro Coppo Park in Izola. His love for Slovenia knows no bounds, as he can't imagine living anywhere else. Diana is renowned for its ice cream made with Slovenian milk from Planika Dairy. Đelil believes that constant change and learning are key to producing quality products and staying current with modern trends. In the following interview, he reveals whether Izola will become an ice cream destination and what the future holds for the sweet industry.

Diana Ice Cream Parlor has a long tradition. When did its story begin and what role does it play in the local community today?

Diana has been in Izola since 1973, and its authentic story has evolved over time. My father started the business with a kiosk by the lighthouse, but today my brother and I are successfully continuing the tradition in a new way. We strive to work in harmony with the environment and the atmosphere of the town, as we are in the heart of it. Above all, we strive to learn each day.

What are the most popular products of your ice cream parlor among locals and tourists?

We offer excellent coffee and cakes, but our ice cream sets us apart. We are writing a unique story here. Since 2017, we have been working with Planika Dairy from Posočje, using milk from the unspoiled nature of Northern Primorska. This can be sensed in our ice cream, which is why we sell a lot.

So Diana is different from others because of the quality of its ice cream. What else makes it so special?

Our ice cream is made with love, quality ingredients, and minimal sugar. It is tailored to the modern customer, as we follow trends and constantly adapt to our guests' preferences. Today's customers are very different from those of ten years ago. We are proud to have evolved over the last decade, constantly educating ourselves by attending trade fairs and learning from top Italian masters.

Are you still using traditional recipes, or have you completely revamped them? What is your philosophy on the quality of ingredients?

Besides Planika Dairy, we collaborate with other quality and carefully selected suppliers. We ensure that everything we create has added value by checking the quality of our ingredients. We have worked with the best Italian artisans to develop new recipes and learned a new approach to ice cream making. 

It is true that Izola does not have a wide variety of ice cream offerings, but the quality is exceptional. We still use traditional, original recipes for flavors like rum punch, malaga, and classic vanilla, which we don't change. However, all our ice cream is allergen-free, including being free from eggs.

What inspires you to create new flavors of ice creams and desserts?

For me, each flavor is a new world! It’s like a rainbow in the sky, brightening my day and motivating me to continue working. I love reinventing and creating new things. Change is the only constant for me. What inspires me most is the idea that our ice cream parlor should be a meeting point where people come together to enjoy desserts and socialize, thinking of us even after they leave and returning regularly.

What does a typical day in your ice cream parlor look like?

There is a lot of routine work involved in making ice cream. We pasteurize and homogenize the milk one day and make ice cream the next. We do this every day, especially in summer when we get the most visitors and often make multiple tubs of each flavor. We sell ice cream all year round, and for the past five to six years, also in winter. Winter flavors are adapted to the season, like 'dry ice cream,' which is warmer and softer and sells best then.

How does Diana contribute to sustainability and protecting the environment?

We have only one world to live in, so we must take care of it if we want it to take care of us. At Diana Ice Cream Parlor, we take environmental responsibility very seriously. We source fruit such as peaches, plums, and strawberries from local Istrian suppliers and adjust our flavors almost daily to reflect seasonal availability. Additionally, we use recycled materials and adhere to sustainable standards in all aspects of our business.

What is Diana's role in promoting Izola?

Diana Ice Cream Parlor plays a significant role in promoting Izola. If you search for us on Google, you'll see numerous positive reviews from satisfied customers who enjoy returning and sharing their experiences. This positive feedback helps to boost Izola's reputation. However, there's a challenge: if we all joined forces, we could truly elevate Izola into one of the top ice cream destinations. By "we," I mean that the local pastry chefs should unite, and the Izola Tourist Board, as the main promoter of tourism, should support this initiative.

How do you attract visitors? Does the location next to the idyllic Pietro Coppo Park help?

We promote ourselves on Facebook and Instagram. More importantly, we ensure our guests feel at home, enjoy quality products, and have a great experience. Pietro Coppo Park, where events take place, helps generate more visitors. Izola is lively, with events also held at Lonka and Manzioli.

What advice would you give to tourists visiting Izola who want to treat themselves?

Visit this beautiful Mediterranean town, not only our ice cream parlor but also the local restaurants, which offer superb gastronomy. And, of course, come to Diana for some original homemade ice cream.

What are the future plans for Diana and how do you see it developing in the coming years?

We never run out of ideas. We will keep following our vision of making Diana a hub for gourmets with a sweet tooth. As far as development is concerned, we will continue to expand our own product range.

Finally, here are five suggestions from Đelil:

If I were ice cream, I would be pistachio.

An experience in Izola I really enjoy is my whole life. I know every corner in Izola, every tree! Izola is the sunshine I can’t live without.

Something I always recommend to my guests is visiting the local bars and restaurants, which are of excellent quality and make me proud.

My favorite event in Izola is The Fishermen’s Festival.

My favorite free-time activity is going for a walk, reading, and going to the mountains (especially the Julian Alps).