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Tort Botez Iasi generates the most beautiful and most outstanding crust, but it takes care that the borders are clean and smooth.

It's truly wonderful that we've got an Italian bakery that provides exactly the identical expertise as the best baker in France,

concerning the very best crust. The oven is about to operate at all times. It works nicely in Bologna, needless to say, however in

Florence there is no demand for this :"we roll the dough to cakes prior to baking themso it is actually just the same thing - and

no reason to reinvent the wheel" "Our flour is local and has many nutrients. It offers the cake it the most precious and tender

texture." For your pastry chef, the secret of the beauty of this La Dolce Vites is at the"program of different practices." The

pastry chef will take an idea and make it in a unique way. For example, a wealthy butter crust is shaped with several folds and

creases, and not only does this technique deal with the underside, but also the sides of the cake, for the sides are occasionally

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

real symbol of the attachment to their past, and a gorgeous tribute tort botez iasi to their own continuing art. There's a fascinating Gap between

La Dolce Vita Cake Shop and Tort Botez Iasi. Many visitors to La Dolce also see Tort Botez Iasi, since 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. In Europe, the tradition goes back into the Omelette, once the dough is rolled out by

hand, and the first fracture is made while the chef lifts it by the edge of the piece of the oven. In Italy, on the other

hand,"there is an oven in any way times, so we do everything with the help of an oven" The pastry chef at Tort Botez Iasi sets

about a different procedure, to make the light crumb, without which the whole world of cakes could be unappealing. With the

support of a buddy, the pastry chef produces a perfect dome, as it were, without cracking. Both Tort Botez Iasi and La Dolce Vite

are still conventional Italian creations, because the sweet flavor is enhanced, by the lack of sugar and using yeast. They create

a great cake, the best in Italy. A bakery worker, Luigi Arcidi, sums up what La Dolce means to Italians greater than any word

might. "Italy has changed a whole 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 consumer but also of their chef. Pastry is a fantastic art, as it could

say much about the artist and the individual who made it. However there is a tremendous difference between the Italians and the

French:"The French have less care about the ingredients; they just think of these." First there's the pastry chef. "In the past,

if you wanted a pastry you had to get it out of a different nation. Now, we treat it ourselves, and deliver it from 1 store to

another."