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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...)
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, mainly flavored with rum, coffee, and almonds. It is flourless and gluten free. The cake can be cut and served in thin wedges. The torta Barozzi 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 9 in (23 cm) in diameter.[1]
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. ISBN978-1-4668-0234-6.
April 06, 2024
torta, barozzi, this, article, relies, largely, entirely, single, source, relevant, discussion, found, talk, page, please, help, improve, this, article, introducing, citations, additional, sources, find, sources, news, newspapers, books, scholar, jstor, januar. This article relies largely or entirely on a single source Relevant discussion may be found on the talk page Please help improve this article by introducing citations to additional sources Find sources Torta Barozzi news newspapers books scholar JSTOR January 2024 Torta Barozzi is a traditional Italian dessert A piece of torta Barozzi Italian Si presenta come una piccola zolla di terra e come una zolla si sbriciola E 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 mainly flavored with rum coffee and almonds It is flourless and gluten free The cake can be cut and served in thin wedges The torta Barozzi 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 9 in 23 cm in diameter 1 See also edit nbsp Italy portal nbsp Food portalReferences edit Esposito 2011 p 399 Bibliography editEsposito 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 Retrieved from https en wikipedia org w index php title Torta Barozzi amp oldid 1214057453, wikipedia, wiki, book, books, library,
