Elidor Patisserie

Name: Elidor Patisserie
Address: Via Torquato Tasso, 49, Bergamo, Lombardia, Italia
Telephone: +393498415553
Price range: $
Rating: 4.8

379 voti

#123 di 687 caffè a Bergamo

Specialità di pasticceria, Opzioni vegetariane

Aperto adesso 08:30 - 19:30

€€€€ Fascia prezzo a persona €1 - €9

Via Torquato Tasso, 49

Bergamo, Lombardia, Italia

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Elidor Patisserie serve un'ampia selezione di dessert

I dessert costituiscono una parte importante dell'esperienza culinaria che vivrai qui

Non scordarti di ordinare un dessert a Elidor Patisserie

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La Basilica di Sant’Alessandro in Colonna è un must prima di un meraviglioso pasto in questo pasticceria. Alla pasticceria Elidor Patisserie, i clienti possono provare un fatteh esotico. La maggior parte degli ospiti consiglia gli ottimi cantucci, cheesecake e scones. Deliziosi cappuccino o limonata sono ciò che potrebbe farti ritornare in questo locale.

Parecchi recensori considerano il personale piacevole. Rimarrai sicuramente soddisfatto del professionale servizio. Sembra che qui i prezzi siano bassi. Sarà un'opportunità per goderti un ambiente tranquillo. Gli utenti di Google hanno attribuitoun rating di 4.8 a questo posto.

Spesso citati nelle recensioni

piazzetta Manzù

proprietaria Silvia

scones

torte Varie

anche muffin salati

appena sfornati

lactose-free

scelta di torte

real

Vedi tuttiMeno

Valutazioni di Elidor Patisserie

Google

(4,8/5)

279

Trip

(5/5)

Facebook

(4,9/5)

Opinioni dei clienti di Elidor Patisserie

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Servizio temporaneamente Non disponibile Riprova più tardi.

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Elisa Cattaneo un anno fa su Google

Sono stata per caso questo pomeriggio. La torta presa era buona buona. Esattamente riproduceva in bocca lo stesso sapore che mi ero immaginata vedendola nel banco. A mio gusto personale forse mancava nella scelta di torte da "fine pasto" , ce ne erano diverse ma tutte da forno ideali per merende e colazioni. Comunque piacevole scoperta!

Response from the owner un anno fa

Thanks Elisa! For "richer" cakes we offer various super creamy cheesecakes and the delicate kalì cake (yogurt, phyllo and fresh blueberries). Best regards!Thanks Elisa! For "richer" cakes we offer various super creamy cheesecakes and the delicate kalì cake (yogurt, phyllo and fresh blueberries). Best regards!More

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Diego Pastori un anno fa su Google

Pasticceria bar non tradizionale sita in un cortile davvero elegante. Peccato ci possano passare gli autoveicoli. Prodotti non comuni e dolci davvero buoni

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Dana Masad 5 mesi fa su Google

I passed by Elidor Patisserie in Bergamo yesterday and asked for a salad and was offered the “Israeli Cuscus” as an alternative. I was shocked at the name and at chose not to purchase the item and I would like to explain here, shortly, why. The food which this restaurant calls “Israeli cuscus” is in fact Maftoul. This traditional Palestinian dish made from rolling wheat flour onto a grain of bulgur has a long and rich history in that region, long preceding the Israeli state by hundreds if not thousands of years. While the word used to describe this dish, i.e. “Cuscus” is actually a North African, from the Moroccan and Algerian regions, that is made from Semolina. Two distinct dishes from two different cuisines. Confusing the two does injustice to both Maftoul and of Cuscus. More importantly, the naming of Maftoul as “Israeli cuscus” is not new and is far from an innocent act. It is a deliberate appropriation and erasure of Palestinian culture and history, very much in line with the current act of erasure of the Palestinian people, and indeed of settler colonialism more generally. Choosing to name Maftoul as “cuscus” erases the history of this traditional food through disassociating it from its name. The name given to it by its makers. While choosing to call it “Israeli” erases its connection to the very people who have created it and long guarded its tradition and replaces them by the settlers who are actively engaged in this act of erasure (see Gaza). Italians as a people are very proud of their culinary cultural heritage and have worked relentlessly to protect traditional food processes and the artisans that make and guard these traditions. And so to see this complicity, whether deliberate or not, of erasure and appropriation at your restaurant is quite disturbing. I therefore urge you to change the name of this food item and to make sure it is sourced ethically and that its sourcing supports those that have made it and protected it for hundreds of years.

Response from the owner 5 mesi fa

Dear Dana, My boys told me about the episode reported here. …Dear Dana, My boys told me about the episode reported here. When our Israeli couscous salad was offered to her, it was impossible not to notice the disappointment expressed by her curt response “I am Palestinian”. I would just like to ask you, if you would like to do so, to think about one thing: how can you harshly accuse us of serving Palestinian Maftoul if you have not, by your own admission, ordered and tasted our dish? The dish we serve is PTITÍM (also called "Israeli couscous" due to a similarity in shape), a special type of extruded pasta developed in the 1950s in Israel, to make up for the shortage of rice. It is basically a wheat pasta, subsequently toasted, sometimes mistakenly confused with the Maftoul you speak of (much older but also clearly different in taste and preparation). In fact, Maftoul is a product made from a very small part of wheat (fine bulgur) which is worked by expert hands and covered in flour after sprinkling a little water. By moving your fingers in a rotational direction you ensure that the semolina is covered in flour. At the end of this necessary technical clarification, I send you an affectionate message which I hope will be reconciling: I understand your disappointment at just hearing us mention the word "Israeli" but we would be grateful if you did not pass it off as our political/ideological choice, accusing us among other things of lack of respect towards the wonderful Palestinian culinary tradition and, more seriously again, of His People. If tomorrow we decided to serve our customers a delicious Pavlova, this would not deploy Elidor in the conflict between Russia and Ukraine. I conclude by saying that cooking is one of the most joyful examples of contamination between peoples. Migrations have led, over the millennia, goods, ingredients, recipes and traditions to move with the people. Let's not let a table become a battlefield. Wishing you the best, I send you a warm greeting on behalf of myself and the entire Elidor Team. Silvia More

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