In Bolgheri, near Pisa, a 5-kilometer tree-lined avenue “of tall and frank cypresses, in double row” inspired the Tuscan poet Giosuè Carducci. It was just there, in the small town square of this marvellous hamlet, that inspiration came: creating a sweet shaped like the Tower of Pisa.
My friends reaction? As Carducci would say, tall and frank:
“How can you do it? It’s impossible! It’ll never stay upright!” !””If a 57-meter tower can, a sweet of a few centimetres can do it too!”
At that very moment, my degree in Chemistry hanging on the wall of my birth house in Vitulazio, forsaken in favour of a career of creative in the world of communication, suffered the umpteenth tremor
And, after a week of study and research, design and calculations, tests and recipes, the first prototype was created.
Pastry-making hides chemical, physical and structural principles worthy of a university exam of Applied Chemistry: studying creams and dough, testing mixtures and balances rekindled my passion for cooking and quality prime materials.
The same passion passed on by Nonna Luisa who, in the family Pizzeria, would repeat: “If you put mind and heart into it, it will be tasty and flavourful”.
LThis is how the story of Dolce Pendente starts, with a dream and a challenge.
But, especially, with mind and heart.