Rethinking Frozen Desserts: The Strategic Role of Gelato in Modern Restaurants
Gelato is much more than a traditional Italian frozen dessert. It is a versatile and profitable tool that modern restaurants can use to refresh their dessert offering while keeping production simple and efficient.
In this webinar, two expert gelato chefs will share practical insights into how gelato can be successfully integrated into professional kitchens. Participants will discover what makes authentic Italian gelato unique, why it can offer strong operational and creative advantages for restaurants, and how it can be adapted to different cuisines, concepts, and dining experiences.
From plated desserts and signature creations to savoury applications and unexpected gastronomic pairings, the session will provide concrete ideas that chefs can easily apply in their own restaurants. Participants will also explore how menu presentation, seasonal ingredients, craftsmanship, and storytelling can increase the perceived value and customer appeal of gelato.
Learning outcomes:
• Understanding Gelato: Discover what defines authentic Italian gelato, how it differs from ice cream, and how its composition and serving temperature contribute to stronger flavour and texture.
• Operational & Business Value: Explore how simple production, flexible recipes, seasonal adaptability, local ingredients, and a strong cost-benefit ratio can make gelato an attractive addition to restaurant menus.
• Practical Applications: Learn how to incorporate gelato into plated desserts, signature concepts, tasting portions, intermezzos, and both sweet and savoury dishes.
• Gastronomic Pairings: Explore creative combinations ranging from pistachio and dark chocolate to parmesan with vegetables, basil with tomato, lemon with seafood, and applications beyond dessert.
• Menu Strategy & Customer Appeal: Learn how seasonal ingredients, craftsmanship, local sourcing, creative presentation, and storytelling can increase the perceived value of gelato and help drive customer interest.
Practical Information:
- Topic: Rethinking Frozen Desserts: The Strategic Role of Gelato in Modern Restaurants
- Where: 2PM CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: September 22nd, 2026
- Translation: This webinar will feature AI-powered live translation and captioning in 60 languages via Wordly. For the best experience, we recommend downloading the Zoom desktop app
A digital badge and certificate will be awarded to the participants of this webinar.
Looking forward to seeing you at the webinar!
About the Speakers
Ilaria Cicero
Global Exhibition Director F&B Division, IEG Italy | CEO of IEG Asia, Singapore
Ilaria Cicero is Global Exhibition Director of the F&B Division of Italian Exhibition Group and CEO of IEG Asia in Singapore.With over 20 years of international experience, she has held senior leadership roles across corporate and international development, M&A, and the exhibition industry, with extensive experience spanning F&B, hospitality, lifestyle, and retail across global markets.
Rosa Pinasco
Artisan Gelato Maker | Owner of Profumo di Rosa | Lecturer & Gelato Consultant
Rosa Pinasco is an artisan gelato maker and owner of Profumo di Rosa in Genoa, opened in 2010 and later featured by The New York Times. A member of the Fabbri 1905 Masterclass since 2016, she combines traditional gelato craftsmanship with a passion for new ingredients, flavour combinations, and international influences.
Cristian Monaco
Master Pastry Chef & Gelato Maker | Founder of Gelaterie Mamò
Cristian Monaco is a Master Pastry Chef and Gelato Maker with nearly 30 years of family experience in pastry and gelato. In 2005, he founded Gelaterie Mamò, which has grown to 13 locations in Rome, followed by Mamò Lab, a production facility and professional gelato school. An experienced educator and award-winning gelato maker, his approach combines tradition, quality, innovation, and a focus on simple, authentic ingredients.
