Carnaroli tomato and basilby Christian e Manuel Costardi
Affari di Gola di Paolo Marchi
In Leuca theres a really delicious place
Leonardo Di Carlo allowed himself to be seduced, while very young, by the art of patisserie, which he was able to observe and admire, helping out in his parents laboratory in Rome. Meanwhile, he completed his studies in the Italian capital and, in 1993, began attending a series of professional training workshops in the most prestigious and renowned schools of the sector. At the same time, he worked as assistant to famous Italian and foreign master pastry-chefs, enriching his professional journey with significant experiences.
But it doesn’t end there. Attracted more and more by the world of patisserie and the artistic sector, he took part in various contests and succeeded in qualifying with outstanding success. Since 2005 he has been a member of the Accademia Maestri Pasticceri Italiani. He currently works freelance, organising and holding courses and demonstrations in schools, companies and patisserie shops. He also collaborates on the writing of columns for the sector and for specialised magazines.