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'''''Torta Barozzi''''' is an [[Italian cuisine|Italian]] [[dessert]]. |
'''''Torta Barozzi''''' is an [[Italian cuisine|Italian]] [[dessert]]. |
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{{blockquote|text={{ |
{{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...)}} |
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(...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}}}} |
(...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}}}} |
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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. |
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== |
==See also== |
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{{Portal|Italy|Food}} |
{{Portal|Italy|Food}} |
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* [[List of Italian desserts and pastries]] |
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* [[List of cakes]] |
* [[List of cakes]] |
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==Bibliography== |
==Bibliography== |
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* {{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}} |
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{{Cakes}} |
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{{Chocolate desserts}} |
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[[Category:Italian cakes]] |
[[Category:Italian cakes]] |
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[[Category:Chocolate desserts]] |
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Latest revision as of 05:22, 2 November 2024
 | This article relies largely or entirely on a single source. (January 2024) |
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]- ^ 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.
