After the manual Tradizione in Evoluzione - Arte & Scienza in Pasticceria (Tradition in Evolution - Art & Science in Pastry Making), Leonardo Di Carlo gives life to his second book, Buona la prima, published on the occasion of the first anniversary of his school, the Pastry Concept in Conegliano Veneto. Buona la prima is a collection of original recipes, created exclusively by Di Carlo, together with those of the Pastry Concept students. The first part, divided into Professional Scientific Concept and Gourmand Concept, includes 22 plus 9 recipes by professional pastry chefs. That is, single portions, cakes, desserts, desserts by the glass and on stick, including shortbread, mousse, creamy, gluten-free biscuits, pralines, crispy, puffs and choux pastry, declined in chocolate, fruit and coffee.
The second part includes 47 recipes of Leonardo Di Carlo including modern cakes, single portions, Christmas bread, leavened, cakes, tarts, cream puffs, cream puffs, éclairs ... Each recipe is illustrated with a full-page photograph of the cake and reports (in addition to ingredients, doses, procedures and assembly) the so-called Pastry Consulting, or the personal suggestions of Di Carlo on: cooking, how and when to propose the cake, ingredient substitutions for special versions, seasonal variants, technical suggestions for preparation and management in the laboratory.
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Buona la prima by Leonardo Di Carlo
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