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{{Short description|Italian cake}}
{{One source|date=September 2022}}
{{One source|date=January 2024}}
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'''''Torta Barozzi''''' is a traditional [[Italy|Italian]] dessert.
{{Italics title}}
[[File:Torta_Barozzi.jpg|thumb|''Torta Barozzi'' ("Barozzi cake")]]
[[File:Torta_Barozzi.jpg|thumb|A piece of ''torta Barozzi'']]
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'''''Torta Barozzi''''' is an [[Italian cuisine|Italian]] [[dessert]].


{{Text and translation| (...Si presenta come una piccola zolla di terra e come una zolla si sbriciola... È un incantevole mistero fatto di mille aromi che confondono il palato in una sinfonia di dolcezza...) | (...It looks like a small clod of earth and like a clod it crumbles... It is an enchanting mystery made up of a thousand aromas that confuse the palate in a symphony of sweetness...) | [[Michele Serra]] }}
{{blockquote|text={{langx|it|(...Si presenta come una piccola zolla di terra e come una zolla si sbriciola... È un incantevole mistero fatto di mille aromi che confondono il palato in una sinfonia di dolcezza...)}}
(...It presents itself as a small clod of earth and like a clod it crumbles... It is an enchanting mystery made up of a thousand aromas that confuse the palate in a symphony of sweetness...) |multiline=yes |author=Michele Serra |source={{quote without source |date=January 2024}}}}


Italian pastry chef Eugenio Gollini created the cake in his pastry shop in 1897 in [[Vignola]] and named it in honor of Italian renaissance architect [[Giacomo Barozzi da Vignola]]. The ingredients for this cake have been a well-kept secret all these years. This is a [[chocolate]] cake, mainly flavored with [[rum]], [[coffee]], and [[Almond|almonds]]. It is flourless and gluten free. The cake can be cut and served in thin wedges. This cake delivers every taste sensation of a moist, fudgy texture, punctuated with the crunchiness of the ground almonds, a meringue-like top, and the sweet and smooth taste of ''aceto balsamico tradizionale'' (traditional [[balsamic vinegar]]). The ideal size is {{cvt|9|in|cm}} in diameter.{{sfn|Esposito|2011|p=399}}
Italian pastry chef Eugenio Gollini created the cake in his pastry shop in 1897 in [[Vignola]] and named it in honor of Italian renaissance architect [[Giacomo Barozzi da Vignola]]. It is a [[chocolate cake]], flavoured with coffee, almonds, and peanuts. It is flourless and gluten free. The cake can be cut and served in thin wedges. ''Torta Barozzi'' delivers every taste sensation of a moist, fudgy texture, punctuated with the flavour of the ground almonds, and a meringue-like top.{{sfn|Esposito|2011|p=399}}

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==See also==
{{Portal|Italy|Food}}
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* [[List of Italian desserts and pastries]]
* [[List of cakes]]


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== See also ==
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*[[List of Italian dishes]]
==References==
==References==
{{reflist}}
{{Reflist}}

== Sources ==
==Bibliography==
* {{Cite book |last=Esposito |first=Mary Ann |url=https://books.google.com/books?id=KMregtSbKkkC&pg=PA399 |title=Ciao Italia Family Classics: More than 200 Treasured Recipes from Three Generations of Italian Cooks |date=2011-10-25 |publisher=St. Martin's Publishing Group |isbn=978-1-4668-0234-6 |pages=399–400 |language=en}}
* {{Cite book |last=Esposito |first=Mary Ann |url=https://books.google.com/books?id=KMregtSbKkkC&pg=PA399 |title=Ciao Italia Family Classics: More than 200 Treasured Recipes from Three Generations of Italian Cooks |date=2011-10-25 |publisher=St. Martin's Publishing Group |isbn=978-1-4668-0234-6 |pages=399-400 |language=en}}

{{Cakes}}
{{Chocolate desserts}}

[[Category:Italian cakes]]
[[Category:Italian cakes]]
[[Category:Chocolate desserts]]

Latest revision as of 05:22, 2 November 2024

A piece of torta Barozzi

Torta Barozzi is an Italian dessert.

Italian: (...Si presenta come una piccola zolla di terra e come una zolla si sbriciola... È un incantevole mistero fatto di mille aromi che confondono il palato in una sinfonia di dolcezza...)

(...It presents itself as a small clod of earth and like a clod it crumbles... It is an enchanting mystery made up of a thousand aromas that confuse the palate in a symphony of sweetness...)

— Michele Serra, [This quote needs a citation]

Italian pastry chef Eugenio Gollini created the cake in his pastry shop in 1897 in Vignola and named it in honor of Italian renaissance architect Giacomo Barozzi da Vignola. It is a chocolate cake, flavoured with coffee, almonds, and peanuts. It is flourless and gluten free. The cake can be cut and served in thin wedges. Torta Barozzi delivers every taste sensation of a moist, fudgy texture, punctuated with the flavour of the ground almonds, and a meringue-like top.[1]

See also

[edit]

References

[edit]
  1. ^ Esposito 2011, p. 399.

Bibliography

[edit]
  • Esposito, Mary Ann (2011-10-25). Ciao Italia Family Classics: More than 200 Treasured Recipes from Three Generations of Italian Cooks. St. Martin's Publishing Group. pp. 399–400. ISBN 978-1-4668-0234-6.
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