A Culinary Journey through Europe

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Marmellate Quarenghi was founded in 1914, it has along history founded on quality and on the experience of its own family tradition. Today it is well established in the Italian Food Industry. The company specializes in producing jams, marmalades, semi-processed foods, fillings, and candied fruit. Its products are to be found in Pastry Shops, Food Labs, Confectionary Factories, Retailers and Distributors. Our jams, marmalades, stuffings and fillings , with chunks of fruit or fruit pureè, are for use before or after baking, for fillings, and for garnishing (cakes, strudels,jam tarts, biscuits,short pastry, puff pastry, leavened pastry and similar products) Our Glazes are ideal for cake toppings and glazesd, pastrie and similar products, for use after baking and freezing. Our Candied fruits made with italian fruits (orange, lemon, pumpkin…) ORGANIC PRODUCTS Biological jams, marmalades, stuffings and fillings for fillings and toppings to be applied before and after baking, using fruit from biological farming. The products are genuine and quality. CERTIFICATIONS HACCP SYSTEM KOSHER FOODS Marmellate Quarenghi Pozzolengo-BRESCIA-ITALY phone +39 030 918492 fax +39 030 914614 www.quarenghi.eu info@quarenghi.eu
Tamás Széll, Hungary’s trendiest and best-known chef, gives short shrift to clichés about Hungarian cuisine “It’s not a joy for us when tourists ask for ‘goulash’” it’s gulyás! www.european-food-journal.com www.european-food-journal.com
Page 1 and 2: A Culinary Journey through Europe
Page 3 and 4: Dear Reader, Six world-famous Miche
Page 5 and 6: A subtle yet critically important e
Page 7 and 8: eal awareness of environment and he
Page 9 and 10: The center for food and hospitality
Page 11 and 12: Massimo Bottura, Italian chef, who
Page 13 and 14: © Paolo Terzi we share stories. I
Page 15 and 16: © Thomas Ruhl is the most amazing
Page 17 and 18: © Paolo Terzi postman, and they of
Page 19 and 20: OOPS! I DROPPED THE LEMON TART Zaba
Page 21 and 22: PRODUCTS ! Pasta & Company S.r.l. M
Page 23 and 24: Made the traditional way Celebrate
Page 25: The signature cake of Tuscany Anoth
Page 29 and 30: It is interesting that despite bein
Page 31 and 32: one would want to prepare it after
Page 33 and 34: Gourmet Recipes Delicious My very o
Page 35 and 36: “We are active in the processing
Page 37 and 38: Say “Cheese!” Dairy products ar
Page 39 and 40: EBJ: Mr. Tráj, you haven’t been
Page 41 and 42: Thuri Maag, the Swiss celebrity che
Page 43 and 44: EFJ: How do you like Chüngel serve
Page 45 and 46: winter, and when we go skiing, we l
Page 47 and 48: Paul Spuhler’s Diced Rabbit Chün
Page 49 and 50: Le Tonneau d’Alpage (Barrel of th
Page 51 and 52: Ralf Zacherl, German TV chef “The
Page 53 and 54: many, I particularly like the Chris
Page 55 and 56: Gourmet Recipes Delicious Granny Za
Page 57 and 58: Attila Hildmann: From my previous b
Page 59 and 60: Tasty? Trendy? Tea! Square, ecologi
Page 61 and 62: AngÉlique AngÈlique Schmeinck, wo
Page 63 and 64: courage to fantasize are both impor
Page 65 and 66: cook stamppot, of course a very spe
Page 67 and 68: Creamy temptations from the bar Whe
Page 69 and 70: “Yet, there is a wide range of ex
Page 71 and 72: Wim Koolhaas, one of the best-known
Page 73 and 74: +49 5971 921610 Get one of 15 avail
Page 75 and 76: “Goat’s cheese is popular in th
Page 77 and 78:
Alain Ducasse, the three-star chef
Page 79 and 80:
“Nourishing oneself in a healthie
Page 81 and 82:
Diversity and exclusivity The Borde
Page 83 and 84:
Lurton and has made a name for hims
Page 85:
“By these means, we have become o
Page 88 and 89:
Exclusive Interview The craft beer
Page 90 and 91:
Exclusive Interview EFJ: Well, the
Page 92 and 93:
Exclusive Interview © Stone Brewin
Page 94 and 95:
Exclusive Interview be an environme
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