MAIN STAGE SCHEDULE
So much gelato, so little time. Our weekend is jam-packed with activities and shows all centered around – you guessed it – gelato! Meet us at the Main Stage for cooking demos, contests, games, and more. Aside from our competitors, we've invited guest chefs, who will be sharing their secrets on pairing gelato with your favorite sweet treats. Check out the complete schedule to find out what's in store.
30 Saturday
August
10am - 7pm
Opening ceremony
Discover the recipe for sweet success in the frozen dessert industry. This introductory course gives you with the essentials hint to launch and grow your own thriving frozen dessert business. Unleash your entrepreneurial spirit and indulge in a world of opportunities with delectable treats.
Fig & Arugula Salad with yuzu rice vinegar sorbet & Prosciutto Crisps
Sicily is more than just pistachios. Chef Fabio will unveil a different side of the island, guiding you through the creation of an Almond Gelato with a zesty orange variegate.
This dish is a pure summer dish. Almost a dessert, not quite a cobbler, somewhere in between. The peaches are roasted in a pan with browned butter and long pepper for a savory component. The cured egg yolk gives you a salty rounding out, while the gelato brings it all together. I want people to feel at home and familiar with the flavors, but in a more modern presentation.
Discover the recipe for sweet success in the frozen dessert industry. This introductory course gives you with the essentials hint to launch and grow your own thriving frozen dessert business. Unleash your entrepreneurial spirit and indulge in a world of opportunities with delectable treats.
A refined reinterpretation of the great Sicilian classic, with a heart of creamy ricotta gelato enriched with colorful candied fruit
"Unlock the secrets of Italy’s most iconic dessert — where creamy gelato meets bold espresso. A perfect pairing of two Italian passions, brought to life in every cup by Caffè Bristot."
Sneak River Kentucky Wagyu meat, parmigiano reggiano, EVOO toscano, salt, pepper and bread and Cannolo featuring lemon ricotta gelato
Join our daring competitors dive spoon-first into our Gelato Eating Contest and find out who can devour the most gelato. Brain freeze or bust!
Closing
Each competing chef will be judged by a technical panel of professionals
A modern twist on the classic Italian Cremino Gelato. Layers of pistachio gelato, rich JoyCream Dubai, our Dubai variegate, and a final touch of smooth milk chocolate create a melt-in-your-mouth experience.
Not your grandmother’s pavlova – this is a blossom with bite. A crisp light-as-air meringue unfurls in full bloom, hiding a heart of sun-drunk fruit: mango, passion fruit, pineapple, banana, and kiwi. A veil of coconut foam and a kiss of yuzu awaken the senses, while mango sorbet cools the heat. Finished with desiccated coconut, edible flowers, and gold leaf, this dessert transports you immediately to the tropics.
An unexpected encounter between sweet and earthy: the velvety creaminess of milk chocolate embraces the woody, aromatic notes of porcini mushrooms, creating a surprising and sophisticated balance. A sensory journey that blends elegance and boldness, designed for those who love to explore new horizons of flavor.
Discover the recipe for sweet success in the frozen dessert industry. This introductory course gives you with the essentials hint to launch and grow your own thriving frozen dessert business. Unleash your entrepreneurial spirit and indulge in a world of opportunities with delectable treats.
Join our daring competitors dive spoon-first into our Gelato Eating Contest and find out who can devour the most gelato. Brain freeze or bust!
Layers of malted “Eben 72% Weiss” chocolate crémeux, buttery shortbread, and a delicate chocolate tuile meet luscious banana caramel and our signature Caramelized Banana “Gelato Festival.” A brown butter crumble adds crunch, while 24K gold leaf crowns this masterpiece.
Who will be the Winner? Stay with us and find out!
31 Sunday
August
10am - 7pm
*Showcooking and times may change at the absolute discretion of the organiser.
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