Why You Should Forget About Improving Your cofetaria la dolce vita

1. Tort Botez Iasi generates the most exquisite and many outstanding crust, but it takes care that the edges are completely clean and smooth. It's really wonderful that we have an Italian bakery that offers exactly the identical experience as the best baker in France, in terms of the very best crust. The oven is ready to work constantly. It functions nicely in Bologna, needless to say, but in Florence there is not any need for it:"we roll the dough to cakes prior to baking themso it is really just the exact same thing - and no reason to reinvent the wheel" "Our flour is local and has quite a few nutrients. It gives the cake it the most tender and precious texture." For the pastry chef, the secret of the beauty of the La Dolce Vites is in the"application of different practices." The pastry chef will take an idea and make it in a exceptional way. By way of example, a wealthy butter crust is formed with several folds and creases, and not only does this technique deal with the bottom, but also the sides of the cake, for the sides are occasionally cracked. Both stores can be found 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 own continuing art. Many people to La Dolce additionally visit Tort Botez Iasi, since it is the nearest place for Italian food. A baker at Bologna, another country where La Dolce is renowned, is surprised when his clients will purchase Tort Botez Iasi as their first stop in Italy. In Europe, the tradition extends back into the Omelette, when the dough has been 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. In Italy, on the other hand,"there's an oven in any way times, so that we do everything with the support of an oven." The pastry chef in Tort Botez Iasi lays about a different process, to make the light crumb, without that the entire world of cakes could be unappealing. With the support of a friend, the pastry chef creates a perfect dome, as it were, without cracking. Both Tort Botez Iasi and La Dolce Vite are still traditional

2. Italian creations, since the sweet taste is enhanced, by the absence of sugar and the use of yeast. They create a fantastic cake, the best in Italy. "Italy has changed a lot, but La Dolce is still here," he says. The baker was speaking about the art of introducing food in a way that draws the eye, not just of the consumer but also of their chef. Pastry is a fantastic artwork, as it can say much about the artist and the individual who created it. However there is a tremendous difference between the Italians and the French:"The French have less care about the components; they just think of these." First there is the pastry chef. "In the past, if you wanted a pastry you had to get it from a different nation. We take care tort botez iasi of it and deliver it from 1 store to another."