30 years in the market/ Pastry "Tasho", the place where you can find recipes inherited from generation to generation

2024-09-03 14:05:00, Qyteti im CNA

Pastry "Tasho"

The city of Korça is known for its beautiful culinary tradition, a tradition passed down from generation to generation, as one of the most valuable assets of the people of Korça.

Traditional dishes occupy a very important place in the development of Kor?ar tourism, but the sweets that accompany the tables at the end of the meal are also of special importance.

The next report on Cna TV is dedicated to one of the most popular businesses in the city of Korça, a pastry shop that has been established for more than 30 years, but is the only one of its kind.

"Tasho Patisserie" is the right place where you can find cakes with butter cream, and many other assortments, such as recipes handed down from generation to generation and with a taste different from the cakes that are prepared today. Exactly the content of traditional recipes is what makes this patisserie special, with organic products, with few ingredients, and with a little more sugar added to the prepared sweets.

Doloreza Tasho, the daughter-in-law of the family but also one of the people who inherited the profession from her father-in-law, tells us the beginnings of this business and her desire to learn and become a master in the production of various sweets.

It was her father-in-law, Sokrat Tasho, a master of sweets, who, out of his great desire and love for this profession, made possible the creation of the family business, which is among the favorites of Kor?ari even today.

"With the advent of democracy, my father-in-law Sokrat Tasho was a master of traditional products, of pickles, of sweets, and he had a great desire to set up his own business. We built the patisserie with his initiative and desire, but the children followed behind his, two daughters and a son, Maqoja, Angjelina and Tatjana. They were very dedicated and had cooked at home before, so it was easy for them to set up a business. I joined them with a great desire great, in the production of these sweets. We have worked for more than 20 years with Angelina and I believe that this is an inherited tradition. We have been practicing this craft for 30 years. Not that we do not want to we introduce new recipes, but the demand to have traditional assortments is very high, especially from immigrants."

All Kor?a residents know "Pasticeri Tashon", but they know even better the special sweets that are prepared there. Doloreza says that all the assortments they use are organic, while the sweets are made with sugar, flour and eggs. Unlike other patisseries in the city, Tasho Patisserie does not add other ingredients that are not included in the recipe.

"These are very healthy, they are organic. They are made with sugar, flour, eggs, as more reliable products for the customer. The butter cream consists of powdered sugar and butter, it is processed in a machine and it is very tasty. It is different from the pastries of others because they use other ingredients, like cold creams or milks, while we don't include these because they don't contain recipes. Pastry is a recipe, everything is heavy and you have to follow the recipe."

In this patisserie, the customer can find a variety of sweets, starting from gurabia, amareta, cake with butter cream, to bonbons, trigonas, and many others.

Doloreza shows that pastry is an infinity of products, which are made with a lot of love for the customer. They require their time in preparation, while it is very important that they are cooked professionally, adhering to the recipe and the given measure.

Doloreza says that not all recipes can be done correctly if you don't see someone with experience to show you how to cook.

"We use the recipes inherited for years. We have lugatina, bonbon, kulakka, halva, head, rolena, pyramid, gurabia, various amaretas, baklava, kompekain, trigonas, samsat... I mean, it's infinite. Only desire and love gives you the production of cakes. They take time, as meringue cream requires a lot of time, I give the recipe without fear, but not everyone can do it because it takes practice you see how I do it because I was taught by the master. All the recipes are given but cannot be realized, we need love, dedication, and experience all together. The recipes are old, while the assortments are sugar, oil, butter, and the old taste is preserved."

When we arrived at the patisserie premises, Doloreza was preparing soup, one of the customers' favourites. It shows the steps followed for the preparation of this product, as well as the nutritional values ??that this dessert has.

"These are the soups, one of the assortments that we inherited as a tradition. This one differs from other soups as it is made with milk, starch, sugar, vanilla. This is the cocoa part, we put half of the vanilla in there and filled the bags with sponge cake, with vanilla cream, while now we're going to throw in the cocoa cream. The soup is really good and different from the other creams sold in today's patisseries. This is a caramel cream inherited from the past, no relation with today's soups. Now we will let them cool down and add the decorative cream on top, we can also decorate it with nuts."

There are many customers who visit the Tasho pastry shop, starting from tourists who try and enjoy the various sweets, but the most numerous are the Albanian immigrants who buy in large quantities. Doloreza expresses her desire to pass on the craft to her children, but since the girls are far from the family in different directions, she expects the son's daughter-in-law to learn the profession and the old recipes of sweets as best as possible.

"There are many tourists who come and try them, they are satisfied, but they take them in small quantities, as the sugar content is greater than in other pastry shops. Albanian immigrants are absolutely homesick and do not ask how much they consume. They like them outside everything without exception. I really want to pass it on to my children. Although they know how to cook, I try to teach them. I see that she is an attentive girl hand and when you make the pastes, you make them better than me. This was my father-in-law's wish, and it is better to practice it in your country. In spite of everything, we will work here , with as many opportunities as we have, we will fight to achieve something beautiful."

Pastry Tasho is the best example of a long-term work, of the inheritance of an old tradition of the city, which keeps alive the culinary values ??of Korça. With a history of more than 30 years, even to this day, this pastry shop remains the most favorite of Korcar customers and tourists who, every time they visit the city, come back to eat a dessert./ CNA