Master pastry chef for many years, Antonio has grown alongside masters of gifted talent such as Marcello Fazzolari learning all the secrets of the trade, respecting the pure tradition of the art of Italian pastry making.

He has worked for over 20 years in the renowned Pastry and Gelato shop of south Morabito, Golosia and Ricaroka. Since 2003 he is responsible, for the development of the markets of central-south Italy for Mec3.

His gift in communicating and his marked sense of humor will forward you with ease in the secrets of how to prepare gluttonous cakes and single portions.

Current director of the school of gelato.
Second generation Ligurian Gelato chef with a degree in languages and a master in Marketing and communication.
He has been working in the sector for over thirty years and for ten years he has been occupied as consultant and teacher in the world of artisan gelato. He collaborates regularly with different schools for training including  the “L’Universita dei Sapori” of Perugia , Galateneo and Carpigiani Gelato University in Bologna. He  has published a  book on marketing in gelato parlours titled : “Il Gelato . Come venderlo meglio” (The best way to sell Gelato )he writes permanently for some magazines in the sector of marketing and production techniques of gelato.
He has also brought to life some innovative  ideas  for Gelato parlours such as “Cioccolatitaliani” in Milan  with an open plan laboratory and “The Icecreamists” in London the first gelato parlour with the concept of glamour and music.

After a first period of work spent in the restaurant business, Massimo moved on to the sector of artisan Gelato shops, where he opened a gelato shop of success on the Romagnolo Riviera.

In the last 5 years he has dedicated his work to the growth of the artisan gelato shops in northern American markets of U.S.A and Canada for Mec3.

Massimo is open minded and friendly these are his fundamental characteristics and with his talent he will introduce you to the fascinating contents of the Basic Course of Gelateria.

A culinary formation for Roberto, who after obtaining his diploma, began to accumulate experience within important multinational hotel establishments.

He decided to take on a specialization in pastry making, a passion that he has always cultivated, spending more than 6 years in different laboratories where he expanded his techniques in pastry making specializing in the creations of semifreddi.

Since 2002 he has become an integral part of Mec3 where, in his course he proposes all the most interesting novelties in theme with semifreddi.

The calm precision of Roberto, allows you to absorb the theoretical indications, and skills of production of exquisite semifreddi.