Trittico Club

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PASSION FRUIT SORBET

Angelo Grasso

Passion Fruit Sorbet, from the last Sigep editon

COFFEE GANACHE

Danilo Freguja

Chef Danilo Freguja presents a delightful coffee ganache, perfect to match with pralines, chocolate chips and tartellettes.

WHITE CHOCOLATE ICING

Ugo Sanvitti

The recipe that Chef Ugo Sanvitti proposes to make a white chocolate icing limits the odd matt effect

ORANGE GRANITA

Andrea Baschirotto

Following a customer request Chef Andrea Baschirotto presents the Orange granita

SALTED CARAMEL GELATO

Angelo Grasso

A tasty cuddle: Salted Caramel Gelato

HAZELNUT SAUCE

Angelo Grasso

Another sauce recipe: today Chef Angelo Grasso propones his Hazelnut sauce

CHEESECAKE

Danilo Freguja

Today Chef Danilo Freguja presents a delicious cake: Cheesecake

CHERRY JAM

Ugo Sanvitti

Chef Ugo Sanvitti proposes his Cherry jam perfect for the next summer

Andrea Baschirotto

Starts working in a semifinished bakery and gelato products company in the '90s. He learns there the gelato art. When he opens his first gelato shop, Andrea becomes a member of the Bravo Trittico Club...
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