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Contribute Feedback What PAOLA PISANI likes about Pasticceria Marchi Vanda:
Competition cantuccini. Unsurpassed for freshness, friability, taste, authenticity. They win big in comparison with the industrial or fake-artisan products of many, too many shops. The secret? The palate certifies it, especially if you are a lover of typical Tuscan cuisine, of the flavors and knowledge of its great traditional culture. As you eat them, you break down the ingredients: fine flour, real cream butter, un... View all feedback.
What Gioia Gaini doesn't like about Pasticceria Marchi Vanda:
Fruit tart for a birthday: the view is very beautiful but the fruit is cut too high and in large pieces on a non-thickened jelly, the result of the very difficult cutting and difficult to portion. On the serving plate, the pastry with the cream on one side and the fruit on the other. It also turned out to be very heavy and therefore fewer portions. View all feedback.
Cantuccini da competizione. Insuperabili per freschezza, friabilità, gusto, genuinità. Vincono alla grande il confronto con i prodotti industriali o finti-artigianali di tanti, troppi negozi. Il segreto? Lo certifica il palato, specialmente se sei un cultore della tipicità toscana, dei sapori&saperi della sua grande cultura tradizionale . Mentre li mangi, ne scomponi gli ingredienti: fior di farina, burro di vera panna, uova senza economia, mandorle intere gradevolmente tostate. Nella variante al cioccolato, seducono con la pioggia di gocce di cioccolata di gran qualità. Imperdibili. E le 'pesche? mitico dolce dell ' infanzia toscana: due rotondità maritate a una crema fastosa. E poi, babà che si sciolgono in bocca, sontuosi di panna. Dolci natalizi e pasquali da prenotazione!
I bought the Easter squash at the coop, I was surprised by how good it was. It's been a long time since I ate something this good.
Fruit tart for a birthday: the view is very beautiful but the fruit is cut too high and in large pieces on a non-thickened jelly, the result of the very difficult cutting and difficult to portion. On the serving plate, the pastry with the cream on one side and the fruit on the other. It also turned out to be very heavy and therefore fewer portions.
Competition cantuccini. Unsurpassed for freshness, friability, taste, authenticity. They win big in comparison with the industrial or fake-artisan products of many, too many shops. The secret? The palate certifies it, especially if you are a lover of typical Tuscan cuisine, of the flavors and knowledge of its great traditional culture. As you eat them, you break down the ingredients: fine flour, real cream butter, unsparing eggs, pleasantly toasted whole almonds. In the chocolate variant, they seduce with a shower of high-quality chocolate chips. Unmissable. And the peaches ? legendary dessert of Tuscan childhood: two roundnesses married to a sumptuous cream. And then, babà that melt in your mouth, sumptuous with cream. Christmas and Easter desserts to be booked!
St. Guusepoe pancakes inedible. I'm thinking of taking them back to Carrefour
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