Evoluzione in Rivoluzione: Revolution in Pastry (Leonardo Di Carlo)

NOTE: This book is in Italian and English.

With this best-selling manual, Leonardo Di Carlo has traced an innovative scientific and creative approach, questioning and rationalizing the operating and thinking method in the laboratory.

Marking a new dawn in pastry, focusing on that noble ingredient that is flour, demonstrating that everything is perfectible. From breakfast leavened products to various sheets, cakes, large leavened products, cupcakes and shortbreads, sweet and savory fried foods, breads and focaccias, and savory snacks: each recipe gives rise to one or more versions that "revolutionize" the first, enhancing the richness of culture contemporary confectionery, with a clear message: when you know the ingredients thoroughly, anything is possible!