TORTA MURATORI
Barozzi style in white version

As Torta Barozzi , also Torta Muratori boasts only first quality ingredients, free from preservatives adn colouring agents. It is a dought made up of white almonds, sugar, eggs and butter, characterized by the lack of flour. The master confectioner’s ability together with the proportion of the ingredients used, make it a soft, very delicate cake. Its flavour is unique. It is packed in the classic ivory coloured box. It cames in three weights: 100 grams, 700 and 900 grams.
Crated by Agenore Gollini in 1930, Torta Muratori later was called with this name by Eugenio Gollini Junior, as a tribute to the historian Ludovico Antonio Muratori who was born in Vignola.

PRINCIPAL INGREDIENTS
White almonds, eggs, butter and sugar, free from coluring agents and artificial preservatives

HOW TO KEEP IT
Out of the fridge and at room temperature for a period of 40 days at the most.

CURIOSITY
As Torta Barozzi it must be cut upturned leaving the tinfoil.