Preparing Dough in Bologna
Cool early morning light spills through the high arched windows of a traditional Bologna bakery, illuminating a long, flour-dusted wooden workbench where a shopkeeper in a faded blue apron presses dough with rhythmic precision. Beside his hands, a wooden rolling pin rests near a small pile of fresh herbs, likely basil or rosemary, waiting to be incorporated into the day’s first batch of tortellini. The air is thick with suspended flour particles, catching the pale blue daylight. In the background, the warm orange glow of the brick oven contrasts with the cool morning tone, while a pair of worn work gloves hangs from a metal hook on the wall, hinting at the physical labor just completed.
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