Counterpoints of almonds and peanuts in dark chocolate. The same unfogettable taste Eugenio Gollini felt when he realized to have found his perfect recipe. He didn’t still know that it would exceed one hundred years and go around the world…
‹‹…to describe Torta Barozzi you should be at least Tolstoj, I apologize with the Torta if I am not worthy. It looks like a small clod and as a clod it crumbles. It is a charming mistery made up thousand flavours that confuse the palate in a symphony of sweetness…››
HANDED DOWN FROM
FATHER TO SON
FREE FROM COLOURING
AND PRESERVATIVE AGENTS
The true Torta Barozzi is still today produced according to the original recipe in our small family laboratory in the heart of Vignola.
Dark chocolate, almonds and peanuts, eggs, butter and sugar, only first quality ingredients without coluring and preservative agents, exactly the same way as grandpa made it.
How to keep it? How to serve it? Find out all the advice that we hand down from generation to generation and that have made the fortune of Torta Barozzi.
“WHILE THE METHOD IS SECRET, THE INGREDIENTS ARE NOT”
Torta Barozzi is still today produced with a secret method but with ingredients well declared in each box. On reading them you find another fine surprise: Torta Barozzi does not contain gluten, which makes it a speciality fit for everybody.
“40 DAYS 0 PRESERVATIVES”
Torta Barozzi must be kept out of the fridge for a period of time not longer than 40 days just because it is a fresh product made with first quality ingredients completely free from artificial preservatives.
“LEAVE THE TINFOIL AND CUT IT UP TURNED”
Torta Barozzi must be cut upturned, by leaving the tinfoil in which it is wrapped with a saw toothed knife. In this way you get small, soft helpings.
“SINCE PEOPLE TRY TO IMITATE IT, IT MEANS THAT IT IS REALLY GOOD”
Torta Barozzi has many versions as the families from Emilia. It is a home cake and we are glad that everybody experiments with a different version thus helping increase the myth of this speciality. These versions help increase the myth of this sepciality.
“EXPERIMENT, TRY COMBINATION AND RENEW THE TRADITION”
Torta Barozzi was born from a flash of inspiration of grandfather Eugenio. We are still testing our talent to leave a mark, turn the time into tradition and our small town into capital of taste appreciated throughout the world.
In the traditional rectangular size to be cut in soft and delicious dark blocks or in the sizes colombine and barozzine, ideal as bombonière on special occasions.
Barozzina 100 grams
(about 2 helpings)
Colomba 200 grams and 700 grams
(about 4/12 helpings)
Historical size 400 grams
(about 12 helpings)
(about 12 helpings)
(about 15 helpings)
(about 20 helpings)
Torta Barozzi suitable for special occasions.
Colombine at Easter and Barozzine for an unusual present.
Small 100 grams packages wrapped in coloured tissue paper. A versatile solution greatly appreciated for a small original present or an unusual bombonière.
Small 100 grams packages wrapped in coloured tissue paper.
A versatile solution greatly appreciated for a small original present or an unusual bombonière.
Torta Barozzi in the shape of a dove. A present to celebrate Easter in the most classic form.
Available in 200 grams and 700 grams packages.
They are small Barozzine in customized package, devoted to feast moments. A very good idea instead of the usual bombonières for a wedding and when there is something important to celebrate.
“and now what do you think of it?”. The indefatigable creator of Torta Barozzi is said to torment his friends with this question to get their opinions. Thus the day came when Eugenio arrived with a soft, dark block unmistakably scented.
It was 1886 and it was simply his “torta nera”, then in 1907, the year when Vignola was celebrating the 4th century anniversary of the birth of his renowned citizen Jacopo Barozzi.
Eugenio Gollini, decided that he would dedicate the cake to him.
From that moment it would become Torta Barozzi, the name every one knows all over the world.
Jacopo Barozzi (1507/1573) known as “il Vignola” after the name of his native town, was one of the most important architects of central Italy of the second half of the sixteenth century. He worked above all in Rome, where he became the official architect of the Pope Giulio II. He built some of the finest residences of the Farnese family among which Caprarola and several religious buildings which reached their peak in his masterpiece, la Chiesa del Gesù in Rome.
In Vignola there is the Palazzo Boncompagni, probably planned by Barozzi and carried out in around 1566-67 according to the will of Ercole Contrari it was built by the ferrarese architect Bartolomeo Tristano, at the time working for the Duke of Modena, Alfonso II. The building is made of a central body and two side ones with a rusticated portal. Inside you can admire an oval planned spiral staircase built by Bartolomeo Tristano and designed by Barozzi.
You can find it on all the boxes of the original Torta Barozzi.