Bravo participated at Sigep 2011, the international fair dedicated to artisan gelato, confectionery and bread making, which took place in Rimini from January 22-26.
BRAVO SPA: a train you must not miss!
Exactly sò. The Bravo left and has no intention of stopping because it has decided to irreverently run along tracks which have not been explored by the competition, as it has always done!
Trittico® was the first multifunctional machine for gelato, pastry and catering which today boasts of over 6 generations of continuity and improvement. In 2005 precisely at Sigep, Bravo was the first company to present small cups, semifreddos and single portions as the solution for the all-seasons turnover. And again in 2007 it was the first to bring Macaron de Paris to Italy and in 2009 it rode the wave of Biological presenting the first and only certified machine for the pasteurization of raw milk!
At the edition of Sigep 2011 we wanted to show how the company has again pulled up its sleeves to find a way of helping its customers in these difficult years, like those we have just gone through.
But the Bravo train did not stop here: it stopped over at Sigep with a series of events which saw great Masters like Angelo Grasso, Danilo Freguja and Iginio Massari as guests of honour. They introduced their high level and valuable gelato, chocolate and pastry creations to the public. The common denominator of these creations was Trittico® Executive, Bravo's multifunctional machine par excellence, the first such one on the market, which makes it possible to automatically make all these products thanks to its many intuitive programs.
At Sigep Bravo was also Sponsor of the Juniores Pastry Cup and of the Sigep Gelato D’Oro.
Bravo Spa: a locomotive, a team, infinite points of arrival...