Trittico Club

From an early age Giuseppe Russi expresses his passion for pastry graduating at a Vocational school for Cate- ring and attending different courses in the most famous Italian schools in this field. In 2008 he opens his own pastry shop...

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...

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...

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...

Partner of the family pastry schop "Chantilly" near Brescia and Vice President of the Brescia Pastry chefs Union...

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...

Worldwide known as the "Italian Chocolate Ambassador"...