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

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

past, if you wanted a pastry you had to get it from a different country. We treat it and send it from one store to the next." Many

visitors to La Dolce additionally see Tort Botez Iasi, since it's the nearest place for Italian food. A baker at Bologna, the

other country where La Dolce is renowned, is surprised when his clients will buy Tort Botez Iasi as their first stop in Italy.

"Italy has changed a lot, but La Dolce is still here," he states. The baker was speaking about the craft of presenting food in a

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

procedure, to make the light crumb, without that the entire world of cakes could be unappealing. With the help of a friend, the

pastry chef produces a perfect dome, as it had been, without breaking. In Europe, the tradition goes back to the Omelette, when

the dough has been rolled out by hand, and the very 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 in any way times, so that we do everything with the support of an oven." For

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

take a concept and bring it out in a unique way. For example, a wealthy butter crust is formed with many 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. 1

difference that has no impact on Tort Botez Iasi is that there's more time between the preparation of the dough and the forming of

the cake. The oven is about to operate at all times. It functions well in Bologna, of course, however in Florence there is no

demand for this :"we roll the dough to cakes prior to baking themso it's actually just the same thing - and no reason to reinvent

the wheel." The cooking process is a wholly different one ladolcevita.ro/ in Tort Botez Iasi. "Our bread is neighborhood and has quite a few

nutrients. It offers the cake it the most tender and precious texture." Tort Botez Iasi generates the most beautiful and most

exceptional crust, but it requires care that the edges are 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, in terms of the very best crust. The two Tort Botez Iasi and

La Dolce Vite are still traditional Italian creations, because the sweet taste is improved, by the lack of sugar and using yeast.

They both create a great cake, the best in Italy. Pastry is a wonderful art, as it can say much about the artist and the person

who made it. However there is a difference between the Italians and the French:"The French have less care about the ingredients;

they simply think of these."