Leonardo di Carlo - pastry endorser

Leonardo di Carlo fell in love with the art of patisserie at a very early age, by observing and admiring the intricacies of the craft first-hand while helping out at his parents' patisserie business in Rome.

In the meantime he completed his studies in the capital city and then, in 1993, started attending professional training courses at some of the most prestigious and renowned schools in the business.

He worked side by side with both Italian and foreign master pastry chefs as an assistant during his periods of training, thus building a significant range of experience into his professional development.

But that's not all! 

Increasingly drawn to the world of patisserie and the artistic sector, he took part in various competitions, in which he achieved some outstanding results:

• 1st place at the Italian Junior Championship, 1996 (Rimini)
• Gold medal at the 1996 OLYMPICS (Berlin)
• 1st place at the "CAMPIDOGLIO" Trophy, 1996 (Rome)
• 1st place at the Italian Senior Championship, 1998 (Rimini)
• Silver and bronze at the 1998 WORLD CHAMPIONSHIP (Luxembourg)
• Gold and silver medals at the 1999 WORLD CHAMPIONSHIP (Basel)
• Member of the 2001 Italian National Team (Lyon)
• Team bronze medal at the 2001 World Cup (Lyon)
• International Media Prize for best dessert at the 2001 Chocolate World Cup (Lyon)
• 1 st place at the Europe Cup, 2002 (Rome)
• 2004 - World Champion in making Pastry-Chocolate-Confectionnery-Ice Cream

As an independent professional, he currently organises and holds courses and demonstrations in schools, companies and patisseries.

He also contributes to the trade press and specialised magazines.