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.
2 Saturday
September
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.
PB&J - Sourdough Semifreddo, Raspberry, Peanut Sorbet. The goal of this dish is to evoke the old-fashioned flavors of the PB&J sandwich, utilizing current techniques and trends. With the first bite, you'll relive childhood memories, bringing forth nostalgic emotions and a smile.
Sesame Seed Hazelnut Sundae, White and Black Sesame Seed Tuile, Coffee Mascarpone Mousse, Hazelnut Cream, and Hazelnut Gelato. Contains Dairy and Nuts. Gluten free.
A refreshing salad bringing together the flavors of the season, featuring fragrant strawberries, baby heirloom tomatoes, and a rich Burrata cheese topped with housemade basil oil and Gelato Festival’s own Hibiscus-Ginger Sorbet.
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.
Just layers of crispy wafer, luscious Fior di Latte Gelato, and fresh red berries
Gelato Festival is presenting an indulgent and decadent completely new formulation of Gelatos, either dairy and plant based, with a unique texture and extremely low calories that have the potential ability to help mitigate impact of glucose and insulin response when consumed after a carbohydrate-containing meal!
The dish is fairly new to our menu, named to commemorate the year our restaurant was founded. It’s our take on Banana Foster, with home made peanut brittle, caramelized banana and mango sauce on top of vanilla gelato.
Banana brioche bread pudding is moist, buttery, fruity flavor from ripe bananas and pairing with the delicious salted caramel gelato of Gelato Festival!
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! Sign in at the main stage in order to compete and win the official Gelato Festival cap!
Closing
Each competing chef will be judged by a technical panel of professionals
Explore the renewed world of gelato and semifreddo making. Dive into the theories and practices, in order to master the art or below-zero pastry making to its best. Be prepared to revamp your displays when temperatures start to rise. Discover the new frontiers of gelato and semifreddo with Alberto Facchin as he reveals techniques, insights and tips to obtaining the best of both worlds.
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.
Gnocco fritto (sweet deep fried pizza dough ) with Gianduia Stracciatella Organic Oat gelato (cocoa and hazelnut oat gelato with chocolate chips), hazelnut crumble and sugar coating. The recipe will be entirely vegan friendly!
Churros (deep fried dough that's been tossed with cinnamon and sugar) with chipotle-spiked Mexican chocolate sauce for dipping and vegan vanilla oat gelato. This recipe will be entirely vegan friendly!
Gelato Festival is presenting an indulgent and decadent completely new formulation of Gelatos, either dairy and plant based, with a unique texture and extremely low calories that have the potential ability to help mitigate impact of glucose and insulin response when consumed after a carbohydrate-containing meal!
Chinese crush cucumber salad with raw beet and coconut cream sorbet
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.
Who will be the Winner? Stay with us and find out!
3 Sunday
September
10am - 7pm
*Showcooking and times may change at the absolute discretion of the organiser.
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