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 !
So it turns out that all throughout the Emilia-Romagna, and probably Italy itself, many of the villages and towns have a festival in September and for 4 days, everything comes to a standstill.
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.
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.
The day we have looked forward to for so long has arrived! We have landed safe and sound on Italian soil. Mamma Mia the Journey is about to begin. For the next 3 months we will be doing an apprenticeship in an authentic Italian Pastry Shop. Who better to teach us then a proper Italian pastry chef […]