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SKU:10631333
NOTE: This book is in Italian.
More than 1000 recipes with photos, step-by-step technique, references and infographics for subzero pastry and ice cream, including semifreddi, mousses, Bavarians, ice creams, sorbets, granitas, popsicles.
About Leonardo di Carlo (from So Good Magazine):
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 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.
