WINTER AFTERNOON IN LOVE\FLASHPOST⚡️❄️
Pastry shop " Sebastiano Caridi " - Imola (BO) 📍
After a long walk among the freezing wind, the illuminated shop windows, the smell of hot chocolate and the Christmas lights that illuminated the dusk sky, we decide to enter this pastry shop.
A very long room, developed horizontally, on two floors, which puts on display both sweet and savory pastries.
The quality of the ingredients, the creativity, the colours, the aromas but also the tradition are only a small part of what best describes Caridi's pastry shop.
This man was able to create crazy mignons, ranging from the simplest to the most innovative flavors.
We tried:
- the pineapple and rosemary tartlet: the main characteristic of this pastry is its fresh aroma and flavour, the final point emanating from the rosemary was truly special;
- the rice cake with saffron and licorice: compared to the first pastry it was a bit anonymous, we could perceive the saffron but not the licorice;
- the banana and chocolate chip cake with peanut cream and banana caramel: do you know those typical American desserts with that very sweet and sticky caramel? Here it was something similar, it was good, it was American, it was halfway between a banana with peanut butter on top and a sweet, banana-y birthday cake.
- the carrot and mango soft cake: a soft orange cake that delighted the most demanding palates.
- the ricotta, pistachio and raspberry cubotto: very good, especially the pistachios on top which gave that note of crunchiness which perfected the pastry in its entirety.
• the Vietnam 73 tartlet: recommended by the girl behind the counter, nothing special in our opinion, a small, ultra-chocolate ball of chocolate.
• Babá: we have eaten babà, especially in Naples and this is the one that comes closest to the Neapolitan ones, soaked, sweet, soft, good.
In short, each pastry is a surprise, it has its own personality, a ball of fantasy that explodes in your mouth. Describing the emotions they arouse is very difficult, they are a whirlwind of passion and excitement, to fully learn the magic you just have to try it.
We are very sorry not to have been able to taste the panettone that made the pastry chef famous, thus having to settle for the classic pandoro which did not excite us so much.
Pandoro made yes, only with natural and selected ingredients, characterized by a strong vanilla flavor but which didn't give anything particular, it wasn't even as soft as it seemed.
Speaking of the empty croissant, however, the impressions are extremely positive, crunchy on the outside, straw yellow and soft on the inside, with the smell of butter that inebriated the nostrils and with honeycombs that, as well as being beautiful to look at, gave a truly pleasant sense of softness in the mouth.
The savory pastries were good, particular and here too really careful to bring out the details with every bite, although salty it never abandoned that pinch of sweetness which was a lot of fun.
Definitely not a pastry shop for every day, the pastries are smaller than average and the prices slightly higher but we also know that you have to pay for quality, workmanship, ingenuity, art and service.
Christmas is near now, why not treat yourself to a magical moment? Every now and then it doesn't hurt to indulge in the luxury of sin.
Due Cuori E Un Tagliere
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04 Dicembre 2024
10,0
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