An Italian pastry chef and member of the winning team of the Pastry World Championship in Sigep 2004 who has been defined in the sector as a polyhedral professional in constant research. Leonardo Di Carlo creates a rational, simple and mature pastry, with a wide knowledge of the ingredients. From his profile as an international consultant, he is a tireless protagonist of numerous courses and demonstrations, with the ones dedicated to scientific pastry standing out.
In 2015, Di Carlo founded Pastry Concept in Treviso (Italy), a school in which he pours his experience and professional maturity as a treasure of incalculable value for his students, who advises them not to waste time and encourages them to seek their own style.
- He is the author of “Tradition in Evolution”.
- Winner of the Sigep 2004 Pastry World Championship
Pastry must have identity and soul