Leonardo di Carlo
Rational, simple and mature pastry, with a wide knowledge of the ingredients.
Leonardo di Carlo Articles
Twelve examples of haute patisserie for all audiences
Gluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.
Seven signature cakes that prove the sacher will not go out of style
Tangerine, gluten-free, clock-like… Is it possible to version this great classic without losing its essence? Here are some examples.
Manual gestures and pastry with a bite reign on our 23rd journey
Cakes presided over by finely laminated apples and other baked riches run through the latest delivery of the most international pastry leader
13 plus 1 adjectives to define so good.. 18
18th volume of our magazine is surprising, transgressive, elegant, avant-garde. But above all, it is ...
Food & Pastry – The Creative Show, tradition and innovation in Bologna
In late November, Bologna hosted a must-see event for confectioners, chefs and bartenders.
Pastry Concept: Leonardo di Carlo’s new laboratory and classroom
The Italian pastry chef fulfills one of his dreams with this space where continuing researching formulas and sharing them with other professionals is possible.
Leonardo di Carlo. Olive oil and doughs
Italian pastry chef Leonardo di Carlo explains how he uses extra virgin olive oil in some of his doughs.
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