13 – 16 novembre 2026

Palermo · Piazza Verdi & Teatro Massimo

Il 18° Festival Internazionale del Gelato Artigianale.

Sherbeth riunisce a Palermo 60 tra i migliori Maestri Gelatieri provenienti da ben 5 continenti.

Non vieni solo ad assaggiare il gelato. Vieni a vivere un'esperienza unica al mondo, attraverso i sapori e i maestri gelatieri di tutto il mondo.

—Giorni
—Ore
—Minuti
—Secondi
Acquista i tuoi Tasty per le degustazioni Programma Festival Esplora il Magazine →
18ªEdizione
4Giorni di festival
60Maestri gelatieri
60Gusti da assaggiare
Cosa trovi

L'esperienza che vivi a Sherbeth.

Quattro giorni per assaggiare, incontrare e comprendere il valore del gelato artigianale contemporaneo: un linguaggio fatto di ricerca, territorio, tecnica, cultura e piacere.

The sixty master gelato makers on the steps of the Teatro Massimo

60 Maestri Gelatieri

Professionisti con storie, geografie e approcci diversi. In comune hanno la ricerca, l'attenzione alla materia prima e il desiderio di fare del gelato un'esperienza autentica.

Conosci i maestri →
The public tasting gelato in Sherbeth cups

60 gusti da assaggiare

Un percorso libero tra gusti classici, ricette identitarie, sorbetti, gelati gastronomici e interpretazioni contemporanee. Ogni assaggio è un incontro diretto con chi lo ha pensato.

Esplora gli stand →
The Quattro Canti of Palermo seen from below

Visita Palermo

Una città di mercati, agrumi, spezie, contaminazioni e memoria gastronomica. A Sherbeth, Palermo non fa da sfondo: entra nel racconto e diventa parte dell'esperienza.

Visita Palermo →
Perché esserci

Un festival per chi ama il gelato. E per chi vuole capirne di più.

Sherbeth parla a chi cerca un assaggio memorabile, ma anche a chi vuole scoprire cosa c'è dietro un gelato artigianale che è artigianale per davvero: tecnica e tecnologia, studio e ricerca, stagionalità, sostenibilità, filiere, equilibrio e responsabilità. E tanto, tanto piacere. Un appuntamento per famiglie, curiosi, appassionati, professionisti, studenti, turisti e per chiunque creda che il gelato artigianale possa essere una forma di conoscenza.

Degustazioni in Piazza Verdi

39 ore di gelato,
in quattro giorni.

Dal primo cono del venerdì pomeriggio all'ultimo assaggio del lunedì: ecco quando i banchi sono aperti.

  1. 13 November Friday 16:00–24:00
  2. 14 November Saturday 10:00–24:00
  3. 15 November Sunday 10:00–24:00
  4. 16 November Monday 16:00–19:00

Piazza Verdi e via Maqueda, Palermo. Gli orari possono essere prolungati o ridotti: fa fede l'Art. 13 del Regolamento.

WebApp & Tasty

Il festival si vive con un QR in tasca.

La WebApp Sherbeth è il festival in tasca: ricarichi il wallet in Tasty, assaggi mostrando un QR, prenoti masterclass ed eventi, voti i gusti che hai davvero provato e ritrovi mappa, programma e preferiti in un unico posto — senza installare nulla.

Apri la WebApp

Dal telefono, senza installare nulla: ti registri in un minuto e il tuo wallet è pronto.

Ricarica l'app con i Tasty

Con carta dalla WebApp o anche in contanti alle casse in piazza. I Tasty sono la moneta ufficiale del festival con cui puoi fare le tue degustazioni.

Degusta con il QR

Mostra il QR allo stand: l'assaggio viene scalato dal wallet e registrato. Facile e veloce.

Vota ciò che assaggi

Solo chi ha assaggiato davvero può votare: la giuria popolare di Sherbeth elegge il gusto preferito dal pubblico del Festival.

Accedi alla tua WebApp
The Sherbeth WebApp open on a phone, in the square in front of the Teatro Massimo.
Maestri gelatieri & Stand

Quattro giorni. Sessanta maestri. Infinite possibilità di gusto.

Durante Sherbeth, Palermo diventa un laboratorio diffuso del gelato artigianale. 60 tra i migliori interpreti internazionali portano in città ingredienti, tecniche, storie e visioni: ogni coppetta è l'incontro tra un sapere personale e il mondo contemporaneo. Assaggia i gusti in concorso, segui il programma, scopri i protagonisti e costruisci il tuo percorso attraverso il Festival.

Ogni stand, una storia da assaggiare.

Scopri tutti i Maestri Esplora gli Stand Apri la Mappa
Eventi in programma

Non solo assaggi:
gli appuntamenti del Festival.

Talk, degustazioni guidate, incontri, presentazioni, convegni, cooking-show, laboratori e premiazioni: il programma di Sherbeth 2026 è ricchissimo. Scegli un appuntamento, scopri chi sono i relatori e prenota il tuo posto con un solo click.

Talk

Quando il territorio diventa racconto

with Danilo Giaffreda

Fri 13 Nov · 12:30–13:15

Officina Culturale - Piazza Verdi

Chiave di lettura di un territorio attraverso cultura, gastronomia e turismo.

Free entry with compulsory booking Details →
Workshop

Sherbeth young

Fri 13 Nov · 12:30–13:30

Venue being updated

Laboratorio per i più giovani con il maestro Angelo Grasso

Being updated

Free entry with compulsory booking Details →
Talk

Il sottovuoto in gelateria che non toglie, rivela

Fri 13 Nov · 14:00–14:45

Officina Culturale - Piazza Verdi

Degustazione gelato - Quando la tecnologia diventa un ingrediente fondamentale nella ricetta dell’eccellenza.

Free entry with compulsory booking Details →
Talk

L’Italia vista attraverso gli occhi del mondo

with Federico Geremei

Fri 13 Nov · 15:00–15:45

Officina Culturale - Piazza Verdi

Come giornalisti e autori internazionali raccontano la cucina italiana tra libri, viaggi e nuove narrazioni.

Free entry with compulsory booking Details →
Talk

Healthy Gelato: il benessere oltre il gusto

with Tania Mauri

Fri 13 Nov · 16:30–17:15

Officina Culturale - Piazza Verdi

L’evoluzione del plant-based: oltre il semplice sorbetto alla frutta, nuove possibilità vegetali e nuove prospettive nutrizionali

Free entry with compulsory booking Details →
Workshop

Sherbeth young

Fri 13 Nov · 17:00–18:00

Venue being updated

Laboratorio per i più giovani con il maestro Angelo Grasso

Being updated

Free entry with compulsory booking Details →
Talk

with Danilo Giaffreda

Friday 13 November · 12:30–13:15

Quando il territorio diventa racconto

Chiave di lettura di un territorio attraverso cultura, gastronomia e turismo.

Officina Culturale - Piazza Verdi

BOOK →

Un ingrediente, una ricetta, una bottega possono diventare il motivo di un viaggio. Un incontro su come raccontare i luoghi attraverso il cibo, mettendo in relazione cultura gastronomica, paesaggio e ospitalità.

Moderator & speakers

Danilo Giaffreda Danilo GiaffredaModerator Architect, photographer, food writer. Apulian by birth, nomadic by vocation, he crosses Italy in search of food and wine infatuations. The flavours and images that catch in his memory become stories. He writes for Food&Wine Italia, Foster, Italia Squisita and his blog Il Ventre dell'Architetto. He lives and works between Apulia and Sicily.
Viviana Buscemi Viviana BuscemiSpeaker Viviana Buscemi is Co-Founder and Owner of Essence of Sicily, a DMC specialising in tailor-made luxury travel and experiences in Sicily. She founded Essence of Sicily in 2014 after more than ten years in tourism at the helm of her own agency. Her deep knowledge of the territory and great passion for culture, gastronomy, historical heritage and above all the people who make Sicily unique led her to build a company recognised and valued by the leading international luxury-travel operators. Under her guidance Essence of Sicily stands out for authentic, exclusive and highly personalised experiences that go beyond traditional tourist routes, bringing guests into contact with the island's most genuine side: from gastronomic excellence to wineries, from artisans to Sicilian families, to places and encounters normally hard to reach. Essence of Sicily is recognised by major international luxury-travel networks and consortia, including Virtuoso Signature, Ensemble, Travel Leaders Network and Montecito. Viviana remains personally involved in designing experiences and itineraries, with the aim of telling an authentic, sophisticated and surprising Sicily through its people, its stories and its most special places.
Helena Attlee Helena AttleeSpeaker Helena Attlee is a bestselling non-fiction author. For many years she led garden tours in Italy and wrote about Italian gardens. Her latest book, The Fire in The Mountain: Sicily, Etna and Her People, was published in April 2026 and will be broadcast as BBC Radio 4's 'Book of the Week' in August. The Land Where Lemons Grow: The Story of Italy and its Citrus Fruit was a Sunday Times bestseller; it was shortlisted for the Stanford Dolman travel writing prize, won the Guild of Food Writers' Book of the Year, and earned Helena an award from the Accademia Internazionale del Bergamotto for her contribution to the knowledge and appreciation of Italian citrus culture around the world. Her books have been published in several languages, and The Land Where Lemons Grow will be translated into Italian later this year by Touring Club Italiano. Helena teaches creative writing in Britain and abroad and runs academic writing workshops for PhD students at universities across Britain.
Fabrizia Lanza Fabrizia LanzaSpeaker Fabrizia Lanza was born in Palermo on 8 March 1961 and left Sicily at 18. She graduated in Humanities with a focus on Art History and worked for twenty years in museums. At 45 she closed her life as an art historian and decided to return to Sicily, where her mother Anna had founded a cooking school. Fabrizia began working with her mother, who introduced her to the American public; in 2007 she found herself at a Boston University conference speaking about ritual foods in Sicily. Gradually she took the reins, helping Anna, travelling, shaping the school's programmes and building new contacts. Since 2009 she has directed the school, hosting workshops with chefs, designers and writers on food and the Sicilian land; in winter she runs Cook the Farm, a six-week course on the relationship between agriculture and food. She travels regularly to the United States, cooking and producing Sicilian events in the best restaurants on both coasts — Alice Waters' Chez Panisse among them — and has lectured on Sicilian gastronomy at Boston University's Master in Gastronomy, Harvard, Berkeley and Yale. She has produced and directed short documentaries on the foods of the feasts of St Joseph and St Lucy, Amuri on festive food in Sicily, and Amaro on bitterness as an identity trait of Sicilian food. She is the author of Olive, a history of oil (Reaktion, London 2011), two cookbooks — Coming Home to Sicily (Sterling 2010) and Food of Sicily (Artisan, 2023) — the memoir Tenerumi (Manni 2019) and L'ultimo dei Mosù (Mondadori 2023).
Francesco Fisotti Francesco FisottiSpeaker · Gelateria Fisotti Francesco Fisotti opened Gelateria Fisotti in 2012 in Otranto, building over time a very personal identity, which he himself defines as “authentic, funky, hipster gelato, but for everyone”. Born in 1986, he trained at Gelato University, Babbi and Gelato Naturale Academy, with masters such as Pino Scaringella and Roberto Lobrano, as well as through intense practical experience. Production is based on milk from a farm about ten kilometres from the gelateria, local fruit, nuts selected from different parts of the world and cocoa masses of various types. No flavouring pastes, industrial nut pastes, ready-made bases or emulsifiers are used in the workshop. The specialities include iconic flavours such as cellina olive, wild rocket, olive oil with taralli alla contadina, cucumeddrha with fresh wild mint, fig sorbet, Apulian almond and, more recently, pistachio made in Puglia. The gelateria appears in the Gambero Rosso guides and in the Dissapore rankings and also stands out for a creative soul beyond gelato: Fisotti is a record label that produces vinyl records, underlining the bond between gelato, music and pop culture.
Free entry with compulsory booking Book your seat →
Workshop

Friday 13 November · 12:30–13:30

Sherbeth young

Laboratorio per i più giovani con il maestro Angelo Grasso

Venue being updated

BOOK →

Degustazione e visita alla Fabbrica del Gelato Un’esperienza alla scoperta del gelato artigianale, attraverso degustazioni e visite guidate dedicate a bambini, adulti e giornalisti. Laboratorio didattico dedicato ai più giovani, a cura del Maestro Angelo Grasso, per avvicinare i bambini al mondo del gelato artigianale e scoprirne ingredienti, tecniche e curiosità. Scuole partecipanti Istituto Comprensivo “Rita Borsellino”

Being updated

Free entry with compulsory booking Book your seat →
Talk

Friday 13 November · 14:00–14:45

Il sottovuoto in gelateria che non toglie, rivela

Degustazione gelato - Quando la tecnologia diventa un ingrediente fondamentale nella ricetta dell’eccellenza.

Officina Culturale - Piazza Verdi

BOOK →

Degustazione gelato - Quando la tecnologia diventa un ingrediente fondamentale nella ricetta dell’eccellenza.

Moderator & speakers

Ariel Segesser e Alex Erioldi Ariel Segesser e Alex ErioldiSpeaker · Al Polo Gelato Pensato Alex Erioldi and Giulia Zanettin are the founders of the gelateria Al Polo Gelato Pensato, opened in 2023 in Parma. They are a couple in life and at work, united by a passion for sport, by determination and by the desire to build something unique together. Originally from Bolzano, married since 2014 and parents of two children, they both come from the world of American football, an experience that strengthened values such as discipline, team spirit and the will to improve. Alex then decided to follow his passion for gastronomy, training at ALMA and working in several Michelin-starred restaurants; these experiences allowed him to develop a deep knowledge of raw ingredients, technique and the culture of artisan food. From these foundations came the Al Polo Gelato Pensato project, with the aim of offering a gelato that is much more than a simple dessert: a product that is studied, balanced and built with the same care devoted to a signature dish. Together, Alex and Giulia have turned a passion into a profession, building a gelateria that puts quality, research and authenticity at the centre, where every flavour comes from a careful study of the ingredients and from the idea of telling stories, places and seasons.
Free entry with compulsory booking Book your seat →
Talk

with Federico Geremei

Friday 13 November · 15:00–15:45

L’Italia vista attraverso gli occhi del mondo

Come giornalisti e autori internazionali raccontano la cucina italiana tra libri, viaggi e nuove narrazioni.

Officina Culturale - Piazza Verdi

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Che cosa della cucina italiana conquista chi arriva da lontano? Autori, giornalisti e artigiani si confrontano su come il nostro Paese viene raccontato e interpretato all'estero, tra libri, viaggi e gelaterie.

Moderator & speakers

Federico Geremei Federico GeremeiModerator A journalist specializing in travel and culture, he has held positions as Editor-in-Chief (Lonely Planet Magazine Italia, Marcopolo TV) and Head of Content (turismo.it, X2TV), alongside his work as an author (Lonely Planet, Polaris) and documentary filmmaker (Rai, Sky). He has produced features and reports for dozens of publications—both specialized and general-interest, Italian and international—earning numerous awards and recognitions. He also collaborates with various organizations in the travel industry, including tour operators, research institutions, and agencies, serving as a content provider, trainer, and advisor.
Faith Willinger Faith WillingerSpeaker Faith Willinger, American journalist and writer, in Italy since 1972, likes to say she is a born-again Italian. She moved to Italy over 50 years ago to learn everything about Italian food and wine, her great passion, studied with professional chefs and home cooks, and travelled the back roads in search of artisans who still make the best local products by hand, cook the most authentic traditional recipes and produce the finest wine. She has written about these precious encounters, their products and their restaurants for Gourmet, Travel & Leisure, Departures and The New York Times, and has been a columnist for Epicurious, La Cucina Italiana and The Atlantic. She is the author of several books: Eating in Italy, a traveller's guide to northern and central Italy; Red, White & Greens: The Italian Way with Vegetables (HarperCollins), nominated for the James Beard Award; and Adventures of an Italian Food Lover, illustrated with watercolours by Suzanne Heller (Clarkson Potter). She wants her readers to taste everything. She is the journalist the producers of Netflix's award-winning Chef's Table call to decide which Italian cook or producer to devote the next episode to — it was she who pointed to chef Massimo Bottura, butcher Dario Cecchini, pastry master Corrado Assenza and pizza master Franco Pepe.
Vanja Van der leeden Vanja Van der leedenSpeaker Vanja van der Leeden is a chef, food writer and award-winning cookbook author. She has worked as a chef in several restaurants and has lived in Italy. Her book Italopop was published in the Netherlands, will be translated in Germany and came out in the United States in 2025 as Italo Punk. In her work she studies the traditions and foundations of the world's cuisines to reinterpret them in a contemporary key — with respect, but without stopping at clichés.
Erica Firpo Erica FirpoSpeaker A journalist, podcaster and photographer specialising in travel and lifestyle, she is co-author of the National Geographic special edition Hidden Rome (2026) and has written more than 20 books. Her stories have appeared in AFAR, The Washington Post, Travel + Leisure, The Guardian and Condé Nast Traveler, among others. She created Ciao Bella and its podcast, where she explores contemporary Italy through conversations with chefs, artists, curators and cultural figures. Her photographs have been published by CNN, Mashable and Instagram's official account, and La Repubblica named her one of the 8 Italian digital influencers to follow.
Giuseppe Grasso Giuseppe GrassoSpeaker Giuseppe Grasso is a Sicilian farmer and breeder, owner of the organic livestock farm Alleva.Bio in the territory of Vizzini (CT), between the Dirillo river and the Hyblaean Mountains. The son of breeders, with a degree in Economics from the University of Catania, he turned the family tradition into a modern agro-livestock business whose model — built on animal welfare, landscape protection and circular economy — has become a subject of study and educational visits for university courses in economics and animal science. The farm raises beef cattle in semi-wild conditions on free pasture, including native Sicilian breeds such as the Modicana as well as crosses and beef breeds like the Marchigiana. Certified organic since 1999, it follows a sustainable cycle in which pastures naturally fertilised by the animals alternate with cereals, fodder and citrus. Management favours natural rhythms and animal health, reducing transport stress and keeping the supply chain short. Alongside production, the farm promotes educational initiatives and niche tourism, welcoming visitors, chefs and experts to discover rural life and the biodiversity of the Sicilian land. Giuseppe is proud to work with his three children, Vittorio (14), Nicolò (12) and Olympia (7).
Cristian Bonacina Cristian BonacinaSpeaker · Wave Gelato Wave Gelato was born in 2021 in the heart of Hackney, London, from the idea of Cristian Bonacina and Biagio Di Fiore to turn gelato into a gesture of care, memory and authentic pleasure. Cristian brings solid technical training gained at Alma, Cast Alimenti and through various experiences in Europe and Australia, with particular attention to pastry and to the structure of the product. Biagio comes from years in hospitality between Italy and the United Kingdom and from a sensibility nourished by ethnic cuisines, food culture and care for hospitality. Together they built Wave as a workshop where every flavour is thought through, made by hand and built around selected ingredients. The production philosophy is simple: respect the product and let every recipe say something true. The range moves between Italian tradition and a contemporary “London” outlook, with iconic flavours, plant-based variants and recipes that play with cross-influences and collaborations with chefs. Wave began its journey as a travelling venture, among electric bicycles, markets and pop-ups, later adding a permanent shop connected to the workshop; today the brand is known for small batches, seasonal ingredients and a search for balance between Italian craftsmanship, creativity and attention to impact.
Biagio Di Fiore Biagio Di FioreSpeaker · Wave Gelato Wave Gelato was born in 2021 in the heart of Hackney, London, from the idea of Cristian Bonacina and Biagio Di Fiore to turn gelato into a gesture of care, memory and authentic pleasure. Cristian brings solid technical training gained at Alma, Cast Alimenti and through various experiences in Europe and Australia, with particular attention to pastry and to the structure of the product. Biagio comes from years in hospitality between Italy and the United Kingdom and from a sensibility nourished by ethnic cuisines, food culture and care for hospitality. Together they built Wave as a workshop where every flavour is thought through, made by hand and built around selected ingredients. The production philosophy is simple: respect the product and let every recipe say something true. The range moves between Italian tradition and a contemporary “London” outlook, with iconic flavours, plant-based variants and recipes that play with cross-influences and collaborations with chefs. Wave began its journey as a travelling venture, among electric bicycles, markets and pop-ups, later adding a permanent shop connected to the workshop; today the brand is known for small batches, seasonal ingredients and a search for balance between Italian craftsmanship, creativity and attention to impact.
Free entry with compulsory booking Book your seat →
Talk

with Tania Mauri

Friday 13 November · 16:30–17:15

Healthy Gelato: il benessere oltre il gusto

L’evoluzione del plant-based: oltre il semplice sorbetto alla frutta, nuove possibilità vegetali e nuove prospettive nutrizionali

Officina Culturale - Piazza Verdi

BOOK →

Il gelato vegetale va oltre il sorbetto alla frutta. Un incontro sulle possibilità offerte dagli ingredienti di origine vegetale e sulle prospettive nutrizionali del gelato contemporaneo.

Moderator & speakers

Tania Mauri Tania MauriModerator A freelance journalist, she spent half her life between Milan and Rome before returning to Turin, where her suitcase is always packed. She writes about food and travel to discover and tell stories, works as a food critic and has a background in marketing and communication. She loves cooking, pizza, gelato, cocktails, the sea, the woods, the rain, going to the cinema alone and laughing out loud. She adores change and transformation — to feel alive.
Arnaldo Conforto Arnaldo ConfortoSpeaker · Direttivo Tecnico “I come from a family that has specialised in the dairy sector for three generations. That allowed me to see, and to take an active part in, the processes of producing, transforming, preserving and distributing milk.” Towards the end of the 1970s, alongside his main business, Arnaldo Conforto began keeping bees. Passion and curiosity would lead him to experiment with everything that wonderful world has to offer. In 1990 the opportunity arose to open a café and gelato shop, and he devoted himself to it completely. He bought everything the literature of the day had to offer on the subject, and found his bible: “Scienza e Tecnologia del gelato artigianale” by Luca Caviezel. In 1997 he asked his son Flavio to transfer Luca Caviezel's recipe-formulation scheme into a spreadsheet. So Gerigel was born, software for formulating and managing recipes, which together with Caviezel's book would later become teaching material at the Scuola Italiana di Gelateria. “Experimenting and sharing led me to meet colleagues and masters. Giuseppe Lancerini proposed that I join the Accademia della Gelateria Italiana. In 1998 I became a full member.” Slowly the need to found a school for the sector took shape. In 2007, with other colleagues, he took part in founding the association “I maestri della Gelateria Italiana” and subsequently in setting up the Scuola Italiana di Gelateria, based in Perugia. He taught there for the whole of the school's active life. In 2012 he obtained the professional qualification of Specialised Master Gelato Maker awarded by the Umbria Region, and the qualification of Judge “Level I Sensory Analysis”. In 2010, with his children, he founded the company Artigiani del gusto. He still works in training and consultancy for colleagues and for new businesses. When A' Nivarata, the Sicilian granita festival, was born in Acireale, he accepted the coordination and production of the laboratory, assisted by Ruben Pili, with whom he would work until it closed. “I remember with great affection my friend and colleague Giorgio De Pellegrin, who the day after the first edition of Sherbeth said to me: Arnaldo, this is the finest artisanal gelato event I have ever seen; we must be there and support these two ‘visionaries’. After some time Antonio Cappadonia invited me to help Giorgio run the Sherbeth laboratory. That is how my unbroken path as head of the Sherbeth laboratory began.”
Free entry with compulsory booking Book your seat →
Workshop

Friday 13 November · 17:00–18:00

Sherbeth young

Laboratorio per i più giovani con il maestro Angelo Grasso

Venue being updated

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Un laboratorio dedicato ai più giovani per scoprire come nasce il gelato artigianale. Con il maestro Angelo Grasso, ingredienti e lavorazioni diventano un'occasione per imparare, fare domande e allenare la curiosità.

Being updated

Free entry with compulsory booking Book your seat →
Guarda il programma completo
Un nuovo modo di essere gelato artigianale

Contemporary Artisanal Gelato

Il Festival celebra la Contemporaneità.

Il gelato artigianale contemporaneo non rincorre la novità a ogni costo. Cerca invece un equilibrio più consapevole: tra piacere e nutrimento, tradizione e ricerca, artigianalità e tecnologia, territorio e apertura al mondo. Sherbeth mette in dialogo queste direzioni, perché il gelato può essere dessert, ma anche cucina; può raccontare un ingrediente, un paesaggio o una comunità; può essere un'impresa responsabile, un'esperienza culturale e un gesto di felicità condivisa.

Leggi la visione

The Teatro Massimo in Palermo lit up in the evening
Visita Palermo

Il festival è a Palermo. E Palermo è nel festival.

Mercati, agrumi, spezie, mare e tremila anni di stratificazioni: a Sherbeth la città non fa da sfondo, entra nel gusto. Teatro Massimo, Cattedrale e Palazzo dei Normanni, i Quattro Canti, Ballarò e il Capo — tutto a pochi passi dalla piazza del festival.

Scopri Palermo Mappa della città Come arrivare
Sherbeth Magazine

Il gelato, tutto l'anno.

Non solo il portale dell'evento: Sherbeth è il punto di riferimento editoriale sul gelato artigianale. Anteprime qui, articoli completi sul Magazine — iscriviti per non perderne nemmeno uno.

From the brioscia col tuppo to gelato: the Sherbeth project with Cotti in Fragranza continues
News

From the brioscia col tuppo to gelato: the Sherbeth project with Cotti in Fragranza continues

The collaboration had begun last year with a brioche. The one with the tuppo, of course. This year things go a little further: the young people will make the gelato too.

Leggi l'anteprima →
Sherbeth, eighteen editions of gelato
Cultura del Gelato

Sherbeth, eighteen editions of gelato

In October 2007 twenty gelato makers arrived in Cefalù. Eighteen editions later, from 13 to 16 November 2026, the Festival returns to Palermo with sixty gelato makers from six continents.

Leggi l'anteprima →
From Palermo to New Zealand, Sherbeth builds a bridge between craft culture and science
News

From Palermo to New Zealand, Sherbeth builds a bridge between craft culture and science

CNR-IBE and Massey University join the Festival’s journey to study contemporary gelato through sensory analysis, nutrition, sustainability and consumer behaviour.

Leggi l'anteprima →
Guarda tutti gli articoli Iscriviti al Magazine
FAQ

Domande frequenti

Che cos'è Sherbeth?

Il festival internazionale del gelato artigianale: quattro giorni in cui Palermo diventa la capitale mondiale del gelato fatto come si deve. I maestri arrivano da tutto il mondo, mantecano in piazza sotto gli occhi di tutti e mettono un gusto in gara.

Quando si svolge Sherbeth 2026?

Sherbeth 2026 si svolge a Palermo dal 13 al 16 novembre. Gli orari e gli aggiornamenti del programma saranno pubblicati in questa pagina e nella WebApp.

Dove si svolge il Festival?

Sherbeth si svolge nel cuore di Palermo. Consulta la mappa interattiva per individuare le aree del Festival, le postazioni dei maestri, i punti informativi e i servizi disponibili.

L'ingresso al Festival è gratuito?

Sì, è gratuito. Le modalità di accesso alle diverse aree e attività del Festival possono variare: consulta il programma e le informazioni aggiornate nella WebApp prima della tua visita.

Come posso raggiungere il Festival?

Sherbeth 2026 si svolge a Palermo dal 13 al 16 novembre. Puoi arrivare in aereo (aeroporto Falcone e Borsellino), in treno (stazione centrale) o in auto e bus urbani. Sul sito è disponibile una pagina "Come arrivare" con indicazioni precise per ciascuna sede.

Vai a tutte le FAQ
Carta dei Valori

La Carta dei Valori di Sherbeth.

Sherbeth è il luogo in cui il gelato artigianale contemporaneo interpreta il presente: un'esperienza capace di unire qualità, ricerca, cultura e piacere.

La nostra Carta dei Valori raccoglie i principi che guidano ogni scelta: l'artigianalità come cura, il rapporto con i territori e le comunità, la sostenibilità come responsabilità, il nutrimento come valore, la cultura come racconto e l'innovazione come apertura al futuro.

  • Contemporaneità

    Il gelato artigianale interpreta il presente e le sfide attuali.

  • Piacere

    Ogni coppetta è un gesto di felicità condivisa.

  • Sostenibilità

    Deve diventare un modello responsabile.

  • Innovazione

    Come anticipazione di tendenze.

  • Comunità

    Un'esperienza che appartiene a tutti.

  • Territorio

    Parla di una terra e di chi la coltiva con rispetto.

  • Nutrimento

    Unisce il piacere al valore.

  • Cultura

    Racconta la storia di chi sceglie la qualità.

  • Artigianalità

    Gesti precisi, ricerca e passione autentica.

  • Futuro

    Un mestiere che non smette di evolvere.

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Premio Procopio Cutò

La gara più trasparente del mondo del gelato.

Il Premio Francesco Procopio Cutò celebra il talento, il rigore e la capacità di innovare restando fedeli alla qualità artigianale: il momento in cui la creatività dei maestri si confronta con una giuria di professionisti. Un riconoscimento che non guarda soltanto al risultato, ma alla storia, alla tecnica e alla visione che ogni gusto sa esprimere.

Scopri il Premio

Premio Procopio Cutò 2026

Palermo, 16 novembre 2026

La finale al Teatro Massimo chiude la 18ª edizione: scopri le giurie, il regolamento e i vincitori delle scorse edizioni.

Scopri il Premio

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