inbardc94f

Both shops can be located in Bologna. If the Italians are near a bakery, it is never much for them to visit La Dolce. It is a real

sign of our attachment to their past, and a beautiful tribute for their continuing artwork. First there's the pastry chef. "In the

past, in the event that you desired a pastry you needed to get it from another nation. We take care of it ourselves, and deliver

it from 1 shop to another." Most people to La Dolce additionally visit Tort Botez Iasi, as it's the closest place for Italian

food. A baker at Bologna, another country where La Dolce is renowned, is astonished when his customers will purchase Tort Botez

Iasi as their first stop in Italy. A bakery worker, Luigi Arcidi, sums up what La Dolce means to Italians greater than any word

might. "Italy has changed a lot, but La Dolce remains here," he says. The baker was speaking about the art of introducing food in

a way that draws the eye, not only of the customer but also of their chef. The pastry chef in Tort Botez Iasi sets about another

procedure, to make the light crumb, without which the entire world of cakes could be unappealing. With the support of a buddy, the

pastry chef creates a perfect decoration, as it were, without cracking. In Europe, the tradition goes back into the Omelette, when

the dough is rolled out by hand, and also the first break is made when the chef lifts it by the edge of this bit of the oven. For

the pastry chef, the secret of the beauty of the La Dolce Vites is at the"program of different practices." The pastry chef will

take an idea and make it in tort botez iasi a exceptional way. By way of instance, a wealthy butter crust is formed with many folds and creases,

and not only does this technique deal with the underside, but also the faces of the cake, to the sides are sometimes cracked. 1

difference that has no impact on Tort Botez Iasi is that there is more time between the preparation of the dough as well as the

forming of this cake. The oven is ready to work constantly. It works well in Bologna, needless to say, but in Florence there is no

need for it"we roll the dough into cakes before baking them, so it is actually just the exact same thing - and without any reason

to reinvent the wheel." The cooking process is a completely different one in Tort Botez Iasi. "Our flour is local and has quite a

few nutrients. It offers the cake it that the most precious and tender texture." Tort Botez Iasi creates the most exquisite and

most outstanding crust, but it takes care that the edges are completely clean and smooth. It's truly amazing that we have an

Italian bakery that provides the identical experience as the best baker in France, concerning the very best crust. Both Tort Botez

Iasi and La Dolce Vite are still conventional Italian creations, since the sweet flavor is improved, by the lack of sugar and

using yeast. They create a great cake, the very best in Italy. Pastry is a wonderful art, as it can say about the artist and the

individual who created it.