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Ariel Segesser is an artisan pastry, chocolate and gelato Chef with more than 25 years' experience...
Original from Florence, Vetulio started being interested in gelato since he was a kid...
Partner of the family pastry schop "Chantilly" near Brescia and Vice President of the Brescia Pastry chefs Union...
Pâtissier in the Bravo® r&d department and training center. Worldwide trainer for Bravo equipment at Bravo France. His education in the dessert field made him an expert in different fields of the bakery art and decoration.
He takes his first steps in the family pastry shop, and he later studies at prestigious...
Chef Gilles Carbone has always wanted to develop something natural and unique. Since the beginning of his career he's been looking for the perfect combination between...
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...
Famous gelato master, known in the whole italian artisan gelato world...
Worldwide known as the "Italian Chocolate Ambassador"...
Via della Tecnica, 5 - 36075 Montecchio Maggiore (VI) - Telefono +39 0444 707700 - Fax +39 0444 499333 - P.IVA 01331990240 Via della Tecnica, 5 36075 Montecchio Maggiore (VI) Telefono +39 0444 707700 - Fax +39 0444 499333 P.IVA 01331990240 - firstname.lastname@example.org