November 7–10: Sherbeth Festival

From November 7 to 10, 2025, Palermo, the capital of Sicily, Italy will host the Sherbeth Festival, one of the world’s largest and most prestigious events dedicated to artisanal gelato.

The venue is Piazza Verdi, an iconic square in the heart of Palermo.

A 400-square-meter temporary laboratory will be set up there, where around 50 gelato masters from across the globe will prepare their creations on-site.

Tasting gelato freshly made before your eyes is one of the festival’s greatest luxuries.

For four days, visitors can sample and compare the unique flavors crafted by 50 of the world’s top gelato makers all in one square. It’s truly a dream event for gelato lovers.

Get your Sherbeth tasting tickets here : https://sherbeth.it/ticket/

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In addition to tastings, the program features masterclasses, culinary demonstrations, educational workshops, and new this year, talk sessions exploring “Gelato and Sustainability.”

It’s an event that celebrates not only flavor and technique but also culture, innovation, and community.

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A Festival with History and Vision

Now celebrating its 17th edition, the Sherbeth Festival began in Palermo in 2007.

What started as a small local gathering driven by a passion to “bring artisanal gelato to the world” has grown into a global celebration, drawing around 50,000 visitors each year including gelato makers, creators, researchers, and enthusiasts from every corner of the world.

Innovations and trends unveiled at Sherbeth often spread across Europe’s gelaterie, shaping what is now recognized as the international benchmark for artisanal gelato.

Here, craft, technology, and vision come together to define the future of this beloved Italian art form.

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When the Whole City Becomes Part of the Festival

This year, the festival extends beyond the square, turning Palermo itself into a living stage.

Popular local venues such as Sartoria, Officina, and the Michelin-starred MAC Restaurant (led by Chef Carmelo Trentacosta), along with the seaside space Molo Sant’Erasmo, will all collaborate with Sherbeth.

In the evenings, a special side program called “Sherbeth Off-icacy” transforms the city into a playground of flavors, featuring creative pairings like cocktails × gelato and cuisine × gelato.

For four nights, Palermo becomes a “diffused festival,” where the energy, creativity, and sweetness of gelato spill into every corner of the city.

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Highlights of This Year’s Sherbeth Festival

A Dual Evaluation System

For the first time, Sherbeth introduces a dual judging system, featuring two distinct awards:

・The Procopio dei Coltelli Prize for technical excellence

・The Critics’ Award for cultural and sensory interpretation

Each gelato will be evaluated from two perspectives, one by experts focusing on craftsmanship and technical precision, and another by critics examining creativity, cultural context, and linguistic or emotional expression.

All evaluations are conducted anonymously, with ingredient lists kept strictly confidential, ensuring a process that is both fair and transparent.

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Functional Gelato

Sherbeth also continues to explore the idea of redefining gelato not merely as a dessert, but as a nutritionally balanced, health-conscious food.

For the first time in the festival’s history, participants will display detailed ingredient information and GI (Glycemic Index) data for each product.

This initiative reflects a growing movement within the artisanal gelato world,  one that embraces scientific approaches to enhance flavor while considering factors such as sugar and fat balance, digestive tolerance, and overall well-being.

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An International Panel of Judges

This year’s judging panel includes researchers and academics from New Zealand, Spain, and Italy’s National Research Council (CNR).

Their participation brings new perspectives and scientific insight to the evaluation process, underscoring Sherbeth’s commitment to combining artistry with academic rigor.

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Masterclasses and Talks

Among the educational highlights is a lecture by Arnaldo Conforto, exploring how changing health awareness, dietary sensitivities, and modern nutritional science are reshaping the very foundations of gelato recipe formulation.

His talk on “contemporary recipe balancing” examines the delicate harmony of sugars, fats, and textures that defines today’s gelato.

Other sessions will showcase the use of vacuum technology, a cutting-edge method that amplifies the natural aroma and taste of ingredients, blending science with sensory artistry.

There will also be a fascinating cultural presentation revisiting the ancient “ice house”  tradition once common across Europe.

This talk reinterprets historical ice storage as part of humanity’s evolution of “cold preservation technology,” connecting it to the origins of frozen desserts.

To wrap up the discussions, industry professionals and media representatives will come together to debate provocative questions like, “Are rankings truly fair?” “How do criticism and ratings influence the market?”

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All talk events are free of charge but require advance reservation.

If you’re interested, you can check the full schedule and reserve your seat here:

sherbeth.it/talk-degustazioni

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Technology and Sponsors Supporting the Art of Gelato

Each year, Sherbeth receives support from numerous companies and brands dedicated to the craft of gelato.

Among them, the Italian manufacturer Bravo SpA stands out for its long-standing contribution to the evolution of gelato-making technology.

Their flagship machine, the Trittico®, is a groundbreaking system capable of controlling both heating and cooling processes in a single unit.

The latest model incorporates Blow Vacuum Technology, which preserves the aroma and moisture of ingredients while enhancing their natural flavor and texture.

This year, all 50 participating gelato masters from around the world will use the Trittico® to create and express their unique identities.

It’s a vivid demonstration of how innovation and tradition can coexist where technology becomes the craftsman’s most trusted partner.

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Featured Roman Flavors Announced at the Press Conference

Before the official opening of the festival, a press conference in Rome unveiled a series of distinctive and creative flavors crafted by this year’s participating gelato artisans.

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Lorenza Bernini — Lolla Gelato

Tuscia Extra Virgin Olive Oil
A sophisticated flavor where the fresh, grassy aroma of Tuscia’s olive oil melts beautifully into the smooth creaminess of milk.
Elegant, delicate, and unmistakably Italian — a taste designed for grown-ups.

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Alberto Zezza — ZELATO Roma

Plum × Sumac × Cardamom
A bold combination that dances between deep fruit acidity and exotic spice.
Its layered scent and finish evoke the precision of a perfumer — structured, aromatic, and complex.

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Valerio Gravaglia — Gelasio

Sheep’s Ricotta × Fig Stracciata × Almond Crumble
A rich, velvety flavor with sweet and savory depth.
The harmony of figs, nuts, and creamy ricotta pairs beautifully with a glass of red wine — indulgent yet perfectly balanced.

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Andrea Sorgini — Gelateria Il Fenicottero

Organic Yogurt × Wildflower Honey × Walnuts
A flavor that celebrates purity and simplicity.
The gentle sweetness of wildflower honey blends seamlessly with the nutty aroma of walnuts and the refreshing tang of organic yogurt — comfortingly natural, yet refined.

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Simona Papagno — Criollo

“Crema Matta alle Nocciole”  Hazelnut Cream with Amaro Mat al Tartufo (Truffle Liqueur) by Michele Mosca Selezione
A daring interpretation that brings together the earthy scent of truffle and the toasty sweetness of hazelnuts.
Luxurious, aromatic, and irresistibly smooth — a creation that captures the essence of Italian decadence.

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You can explore the complete list of participating artisans for 2025 here:
sherbeth.it/maestri-gelatieri

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