bertynt28m

Both stores can be located in Bologna. If the Italians are near a bakery, it's never far for them to go to La Dolce. It's a true

sign of our attachment to their past, and a beautiful tribute for their own continuing art. First there is the pastry chef. "In

the past, in the event that you wanted a pastry you had to get it out of another nation. We take care of it and send it from 1

shop to the next." Many people to La Dolce additionally visit Tort Botez Iasi, since it is the closest place for Italian food. A

baker in Bologna, the other country where La Dolce is famous, is astonished when his customers will buy Tort Botez Iasi because

their first stop in Italy. "Italy has shifted a lot, but La Dolce is still here," he states. The baker was talking about the art

of presenting food in a way that draws the attention, not just of the customer but also of the chef. The pastry chef at Tort Botez

Iasi lays about another process, to create the light crumb, without that the whole world of cakes would be unappealing. With the

support of a friend, the pastry chef creates a perfect decoration, as it had been, without breaking. In Europe, the tradition goes

back to the Omelette, once the dough has been rolled out by hand, and the first fracture is made while the chef lifts it from the

edge of this piece of this oven. For the pastry chef, the secret of the beauty of the La Dolce Vites is in the"application of

different practices." The pastry chef could take a concept and make it in a unique way. For instance, a wealthy butter crust is

shaped with several folds and creases, and not only does this technique take care of the underside, but also the sides of the

cake, for the sides are occasionally cracked. The oven is about to work at all times. It works well in Bologna, needless to say,

however in Florence there is not any demand for it"we roll the dough into cakes before baking them, so it's actually just the same

thing - and without any reason to reinvent the wheel" The cooking process is a wholly different one in Tort Botez Iasi. "Our flour

is local and has quite a few nutrients. It gives the cake it that the most tender and precious texture." Tort Botez Iasi generates

the most exquisite and many exceptional crust, but it takes care tort botez iasi that the borders are clean and smooth. It is really amazing that

we've got an Italian bakery that provides the same expertise as the best baker in France, concerning the best crust. The two Tort

Botez Iasi and La Dolce Vite are still conventional Italian creations, because the sweet taste is improved, by the lack of sugar

and the use of yeast. They both create a great cake, the best in Italy. Pastry is a fantastic artwork, as it can say about the

artist and the person who made it.