sindurobzf

Tort Botez Iasi creates the most beautiful and most exceptional crust, but it requires care that the edges are completely clean

and smooth. It is truly amazing that we have an Italian bakery that provides exactly the same expertise as the best baker in

France, concerning the very best crust. The oven is ready to work constantly. It functions well in Bologna, needless to say,

however in Florence there is not any demand for this :"we roll the dough into cakes prior to baking themso it is actually just the

exact same thing - and no reason to reinvent the wheel." The cooking process is a wholly different one in Tort Botez Iasi. "Our

bread is neighborhood and has quite a few nutrients. It offers the cake it that the most precious and tender texture." For your

pastry chef, the secret of the beauty of the La Dolce Vites is in the"application of different techniques." The pastry chef will

take an idea and make it in a unique way. For instance, a wealthy butter crust is shaped with many folds and creases, and not only

does this technique deal with the underside, but also the faces of the cake, for the sides are occasionally cracked. Both stores

can be found in Bologna. When the Italians are near a bakery, it is never much for them to visit La Dolce. It's a real symbol of

our attachment to their past, and a gorgeous tribute for their continuing art. Most people to La Dolce additionally see Tort Botez

Iasi, as it is the nearest place for Italian food. A baker in Bologna, the other country where La Dolce is renowned, is astonished

when his customers will purchase Tort Botez Iasi as their first stop in Italy. In Europe, the tradition extends back to the

Omelette, once the dough has been rolled out by hand, and the first break is made when the chef lifts it from the edge of this

piece of the oven. In Italy, on the other hand,"there's an oven at all times, so we do everything with the support of an oven" The

pastry chef in Tort Botez Iasi lays about another process, to create the light crumb, without that the whole world of cakes would

be unappealing. With the help of a friend, the pastry chef produces a perfect dome, as it were, without breaking. The two Tort

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

and using yeast. They create a great cake, the very best in Italy. A bakery worker, Luigi Arcidi, sums up exactly what La Dolce

means to Italians better than any word could. "Italy has shifted a lot, but La Dolce remains here," he says. The baker was

speaking about the art of presenting food in a way that draws the eye, not only of the consumer but also of the chef. Pastry is a

wonderful artwork, as it can say much about the artist and the person who made it. First there is the pastry chef. "In the past,

in the event that you desired a pastry you torturi naturale had to get it from another country. We treat it and deliver it from one shop to the

next."