Italy is a very varied nation, and you can throw a stone and hit a delicacy that is only created in that area. Our pastries and the food we sell at Dolci will be focused on the Romagna area, from the Emilia-Romagna region.
So the internship in the pastry shop started 3 weeks ago. First thing to jump out at me is the incredible speed at which people work here, like lightning !
Pasticcini are exquisite Italian fine pastries. In the Italian tradition, assorted pasticcini are served as a dessert, as a cake alternative or on a variety of special occasions. Essentially they are bite size pastries.
Last week Jackie and I visited two beautiful Towns in the Emilia-Romagna region, Bagnacavallo and Brisighella.
Today I made Italian sugar cookies, also know as “biscotti di pasta frolla”, and decorate them with icing.
So more and more over the last year or so, as I’ve experiment, I’ve come to the realisation that success in banking is heavily influenced on the recipe you use.
Jackie and I awoke bright eyed and bushy tailed this morning with the idea of continuing our registration process (we’ll blog about it when it’s finished…eventually!) and then visiting an old town, or castle, but alas, a late summer rain came down in buckets and ruined that idea.
Al Duomo Pasticceria is not only a delight for the eyes but also for your taste buds. It is one of my favourite pastry shops in Ravenna and I am delighted to be doing my apprenticeship there. Yesterday we (hubby and I) went to to their new pasticceria for a little taste.
On Saturday night we met up with one of Jackie’s old school friends. What an incredible restaurant with awesome people. But what an Italian experience!