The Pasticceria Eugenio Gollini was opened in Vignola in 1884.

Here, in the centre of the small town, near the medieval castle, the Torta Barozzi is still being prepared in the same way as one hundred years ago.

It is named after Jacopo Barozzi, one of the greatest architects of 1500, called "il Vignola" because of his birthplace.

The Torta Barozzi is different from any other cake since it is a homemade, familiar product. Its secret doesn't lie in the ingredients, which are listed on the elegant box, but in their proportion and especially in the particular baking which makes it unique for its flavour and taste.

Eugenio Gollini jr. is still preparing it with the same ability as the creator of the Torta Barozzi, his grandfather Eugenio Gollini senior, keeping secret the recipe which is protected by a copyright.

Besides the Torta Barozzi there is another temptation in the windows of the Pasticceria Gollini: a cake of white almonds, created by Eugenio Gollini senior and named Torta Muratori after another famous "vignolese", Ludovico Antonio Muratori.