Technical Director and “inventor” of the Mec3 school, Gianluca boasts a long experience in the gelato sector. Creator of the Gelateria Dolce Bio in Forli, one of the first Biological Gelato shops in Italy.

A pioneer of the new concept of modern artisan gelato shops, Gianluca is promoter of the values tied to communication in the sales points, which is a fundamental factor of success along with the quality of the product.

In the last 10 years he has dealt with research and development in the line of brand products Mec3 and of the study of the emerging markets of Asia and Japan.

Nobody is more capable than him, in communicating the demanding contents of the Advanced course of Gelateria.

After studying at the Catering college of  Longarone he finished his preparation in Germany as production manager for a well established Gelateria in Stoccarda.

It is now 3 years that he covers the role of executive Technician for Mec3 covering the markets of Eastern Europe.

In line with his training, in his course of Basic Gelateria, Luca is precise and patient in transferring his know how to who starts or has only just started the adventure of Gelato maker.

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 Mec 3.

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.

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.

Claudio a born Barman, has attended the most important contests in this sector; since 89 until 93 he has always classified with 1st place in the MARTINI BACARDI GRANPRIX.

The activity as Barman has consented him to acquire flexibility and creativity, so that when he began to specialize in the field of artisan Gelato, he was able to render the standard joining together the traditional values of the gelato maker with the most modern mixes.

Collaborating with specialized magazines of reference like “Il Gelatiere” and important companies in production of semi finished products for gelato shops like Montebianco, Cresco, Elenka and Mec3.

Since 2000 he teaches and consults at important hotel establishments, specializing in refined demonstrations of cutting and decorating with fruit.

Since 2004 he is one of the teachers and reference points of the Mec3 School where his specialized course of cutting and decorating fruit represents a flagship. Since 1984, Claudio is also proprietor of “Gelateria Pino Bar” situated in Fano.

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.