Contestants must prepare three identical, decorated ice cream cakes, each containing at least 10 portions, plus a mock-up, with a minimum of one and a maximum of three free-form ice cream flavors.

At least one of the ice creams must be made with one ingredient from official sponsor Valrhona.

Elegance and technique in a mini format: the teams prepare single-portion desserts served in glasses, using at least one Babbi ingredient, embellished with crunchy bases, jellies, or fresh fruit.

Teams must create 40 ice cream sticks, each with at least one Disaronno ingredient, with free choice in shape and composition. A test of balance between flavor, precision, and innovation.

Three small masterpieces of 50g each, with ingredients from Babbi, Disaronno, or Valrhona, combining pastry, gelato, and the art of presentation.

Gelato meets haute cuisine: each team creates hot dishes paired with a gastronomic tomato gelato, demonstrating the versatility of gelato even in the savory world.

A test of elegance and technique: the teams prepare ice cream logs with Agrimontana products, decorated with marron glacé, chocolate, or candied fruit.

Art takes shape in chocolate: each team creates a live sculpture, no more than 145 cm high and weighing 30 kg, made entirely during the competition.

Artistic work sculpted on a single block of chocolate measuring 20x30x40 and which will host the chocolate snacks on the table of the final Grand Buffet.

The final test: each team sets up a 120cm table to display all their creations, in a harmonious blend of flavors, colors, and techniques.