Leonardo di Carlo
Rational, simple and mature pastry, with a wide knowledge of the ingredients.
Leonardo di Carlo Articles
18th volume of our magazine is surprising, transgressive, elegant, avant-garde. But above all, it is ...
In late November, Bologna hosted a must-see event for confectioners, chefs and bartenders.
The Italian pastry chef fulfills one of his dreams with this space where continuing researching formulas and sharing them with other professionals is possible.
Italian pastry chef Leonardo di Carlo explains how he uses extra virgin olive oil in some of his doughs.