Michele, Alessandro and Ettore are three brothers from Turin. Basically, Michele was born in a kitchen. He starts very young as a dishwasher: he washes a couple thousand of them, before even starting to chop a single carrot for the Chef. He chops a couple thousand of them before the Chef grant him the managing of the side dishes, till finally, one day, the Chef give him his hat: Michele has become a cool. But he have a vision. He leaves the kitchen and begin his adventure in the dining hall. He starts again as a waiter, learning everything about restaurant management. Meanwhile, Alessandro has become a chef. The vectors of this story starts to converge towards a clear horizon. When they see that Ettore, the younger brother, prefers playing with flour instead of a ball, they figure out the whole.
May 27, 2004 is the day in which three stories, three lifes, three hard workers, came together to sail for a dream-flavoured adventure. In the building where the historical Gelateria Pepino started his business, the three brothers see their home kitchen in backlight. And they bring it to daylight.
There’s no elegance without comfort. So, the care for aesthetic details becomes as fundamental as the coziness of a living room. And we’re not just talking about comfortable chairs (or about the Mole sightseeing dehor, in a zone where you’re not going to hear a single car horn.)
Very selected suppliers through the years; not a single fishbone, or stem, or nervetto would enter the kitchen before a very hard selection, based on the trust for territorial products, which from the beginning has been the axiom on which building a genuineness theorem.
But if you ask the three brother what has been their major luck, they will give you just one simple answer. - We had, and we have, incredible collaborators. Cause there’s one word that we’ve not used yet to describe TredaTre, but that sum up all the others. This word is Family.