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One 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 work constantly. It works well in Bologna, of course, however in Florence there is not

any demand for this "we roll the dough to cakes prior to baking themso it's really just the exact same thing - and no reason to

reinvent the wheel" In Europe, the tradition goes back to the Omelette, once the dough has been rolled out by hand, and the first

fracture is made when the chef lifts it by the edge of the 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 help of an oven" The two Tort Botez Iasi and La Dolce Vite are still traditional

Italian creations, because the sweet flavor is enhanced, by the absence of sugar and using yeast. They both create a fantastic

cake, the very best in Italy. Both stores are found in Bologna. If the Italians are near a bakery, it is never much for them to

visit La Dolce. It is a real symbol of our attachment to their past, and a beautiful tribute to their continuing art. The cooking

process is a completely different one in Tort Botez Iasi. "Our bread is neighborhood and has quite a few nutrients. It offers the

cake it the most precious and tender texture." Tort Botez Iasi creates the most exquisite and most outstanding crust, but it

requires care that the edges are clean and smooth. It's really wonderful that we've got an Italian bakery that provides exactly

the same expertise as the best baker in France, in terms of the very best crust. A bakery worker, Luigi Arcidi, sums up what La

Dolce means to Italians better than any word could. "Italy has shifted a whole lot, but La Dolce is still here," he says. The

baker was speaking about the craft of introducing food in a way that draws the eye, not just of the consumer but also of the chef.

Pastry is a wonderful artwork, as it could say much about the artist and the person who created it. However there's a difference

between the Italians and the French:"The French have less care about the components; they just think of themselves." There's a

Intriguing Gap between La Dolce Vita Cake Shop and Tort Botez Iasi. Many visitors to La Dolce also see Tort Botez Iasi, since it

is the closest place for Italian food. A baker in Bologna, the other nation where La Dolce is famous, is surprised when his

customers will buy Tort Botez Iasi as their first stop in Italy. The pastry chef at Tort Botez Iasi lays about another process, to

make 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 had been, without cracking. For your pastry chef, the key 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 instance, a rich butter

crust is formed with several folds and creases, and not only does this technique take care of the bottom, but also the sides of

the cake, to the sides are sometimes cracked. First there's the pastry chef. "In the past, in the event that you wanted a pastry

you needed to get it from another nation. Now, we take care of it and send it from 1 store to tort botez iasi another."