In this unique competition only chefs will prepare one of the most unique expressions of Italian gastronomic culture. Gelato has less fat than ice cream. While the latter is normally heavy on the cream and has a fat content of at least 10 percent, gelato uses more milk than cream, and generally also uses less egg yolks — if any. Ice creams are churned faster and harder than gelato. The chef’s gelato finally is in general a culinary creation, since it’s served in their restaurants, with a higher level of complexity and subsequently flavour.