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.

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.