A producer of top quality flour and by-products, Molino Bertolo is located at Covolo di Pederobba, on the banks of the River Piave. In the milling trade for five generations, the business is run today by Enrico Bertolo, with a simple but determined mission: to produce flour, from classic mixes to alternative products, suitable for all types of preparations, combining recipes consolidated over the years and the latest technologies.
The continuous effort of uniting novelty with quality is a never-ending incentive for Molino Bertolo to do research and seek innovation. Since 1742 an Italian tale of passion, commitment and research.
Leonardo Di Carlo is a leading international figure on the scientific pastry scene and author of Tradition in Evolution, a benchmark manual for the trade that gathers together notions and practical tests to assist professionals in their careers.
Pastry World Champion, Leonardo has a unique style and creative philosophy that in 2015 led him and his wife Michela to establish a technologically advanced training centre and R&D laboratory, the Pastry Concept®, at Conegliano.
His second book, Buona la Prima, was published in 2016 to mark the first anniversary of Pastry Concept®. He also writes articles for trade journals.