Torta Barozzi is a traditional 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, 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]