Revolution in Pastry

Leonardo di carlo has drawn an innovative scientific and creative approach, going to question and rationalize the operating method and thought in the laboratory.
A massive volume, focusing on that noble ingredient that is flour, to trace another evolution, showing that everything is perfectible - from leavened desserts to various pastries, cakes, large leavened dough, cupcakes and shortbreads, fried and savory pastries, breads and focaccias, and savory snacks.