THE trittico® club team
The team of Professionals of the Bravo Trittico® Club, managed by Gsg Service
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ANGELO GRASSO - gelato, Italy
Esteemed personality of the Italian artisan gelato world. He includes in his career more than 600 specialized classes for operators of the artisan gelato business in Italy and abroad, 4 manuals publishing and some co-operations as an export with the leading magazines of the business. |
DOMINIQUE FIEURGANT - pastry, France
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PINO SCARINGELLA - gelato, Italy
One of the most qualified acknowledged experts in the artisan gelato business in Italy and abroad. Over thirty years of consulting and training throughout the world, especially in the Latin American market. His classes are very popular for the simple and effective teaching method. |
PHILIPPE HIRIART - pastry, France
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DANILO FREGUJA - pastry, Italy  Danilo Freguja is known as "The Italian Ambassador of Chocolate" in the World. Gold medal at the World Championship in Luxembourg in 1994. It boasts many international acknowledgments and shares its culture on pastry and chocolate through many clasees he carries out from Italy to Australia. |
DANIEL MIGNON - pastry, France  He's a professional very accurate and meticulous, always striving for perfection. MOF Finalist in 1982, Daniel is an artist of pastry and chocolate with an incomparable experience that still led him to support and train pastry chefs across the world, from North Africa to Asia. |
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MAURIZIO COLENGHI - pastry, Italy
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STEPHEN GALBRUN - pastry, France
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UGO SANVITTI - pastry, Italy
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ALAIN CANTRENE - pastry, France
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FILIPPO GUARNIERI - gelato, Italy
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ANDREA BASCHIROTTO - gelato, Italy
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A great professional and partner of Bravo for over 30 years. His research and preparation have allowed great progress in the evolution of Bravo technology. His extraordinary knowledge of the field earned him the acknowledgment of the most distinguished professionals.
He recently awarded one of the most important international titles for the pastry: MOF (Meilleurs Ouvriers De France), Philippe is a member of Bravo Trittico Club well-known from France to South Korea, where he was coach of the official team attending the Pastry World Cup.
Member of AMPI – Accademia dei Maestri Pasticceri Italiani (Italian Pastry Masters Academy) - graduated at the University of Science of the culinary art in Bruxelles, acknowledged with 2 cakes in the Gambero Rosso “Pasticceri&Pasticcerie 2012” (Pastry Chefs & Pastry Shop 2012) guide, he got many international acknowledgments and awards in his career. He's councillor at the Consorzio Pasticceri di Brescia (Pastry Chefs Association of Brescia).
Vice President at the Consorzio Pasticceri di Brescia (Pastry Chefs Association of Brescia), acknowledged with 2 cakes in the Gambero Rosso “Pasticceri&Pasticcerie 2012” (Pastry Chefs & Pastry Shop 2012) guide, he is one of the selected group of artisans who have contributed, in close collaboration with the Research and Development Department at Bravo, to create the exclusive software of Trittico Executive.
Former apprentice to the famous pastry shoop owned by Michel Ecalard, in 1992 he got the title of "Meilleur Apprenti de France". In 1994 in Japan he was awarded with the title "Meilleur Ouvrier Jeune du Monde". Excellent consultant skilled in the organization of the laboratory.
He approaches the world of gelato in the 90s working in a company of raw materials and ingredients for pastry and gelato, and where he learned the art of gelato. After the opening of his own gelato shop Andrea became a member of the Bravo Trittico® Club. His experience, tenacity and desire to learn led him to keep trainig, learning and following the greatest masters.
For info and consulting: team@tritticoclub.com
