{"id":56991,"date":"2018-03-27T13:14:03","date_gmt":"2018-03-27T11:14:03","guid":{"rendered":"https:\/\/www.bbuono.it\/produttori\/qbio-artigiani-del-gusto\/"},"modified":"2025-09-25T21:36:15","modified_gmt":"2025-09-25T19:36:15","slug":"qbio-genuss-handwerker","status":"publish","type":"produttori","link":"https:\/\/www.bbuono.it\/de\/produzenten\/qbio-genuss-handwerker\/","title":{"rendered":"Qbio (Gerade genug Bio)"},"content":{"rendered":"\n
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Kunsthandwerker des Geschmacks<\/h2>\n<\/div>\n\n\n\n
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Bbuono ist nach Sarezzo im Val Trompia<\/strong> umgezogen, einem weiteren brescianischen Tal<\/strong>, das vor gastronomischer Exzellenz und typischen Produkten nur so strotzt. Wir trafen die Familie Zani, Claudio, seine Frau Susanna und ihren Sohn Andrea, die Besitzer einer 2017 gegr\u00fcndeten handwerklichen Pizzeria-B\u00e4ckerei<\/strong>, Qbio – gli Artigiani del Gusto<\/strong>. Eine Kostprobe ihres speziellen Shortbreads<\/strong> (mehr dazu sp\u00e4ter) und schon haben sie unsere Neugierde geweckt. Wir erz\u00e4hlen Ihnen ihre Geschichte. <\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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\n \n \"Eingang\n <\/a>\n \n \"Salumi\n <\/a>\n \n \"Sfornata\n <\/a>\n \n \"Pane\n <\/a>\n \n \"Impasto\n <\/a>\n <\/div>\n <\/div>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n
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Wir treffen sofort Andrea, den frischgebackenen Gewinner des Wettbewerbs f\u00fcr Pizzab\u00e4cker<\/strong> auf dem von RZ Service (einem Vertriebsunternehmen, das sich auf die Gastronomie spezialisiert hat) organisierten Kongress, und gratulieren ihm zu seinem Sieg (eines der Geheimnisse seines Sieges war die geschickte Verwendung von Sauerteig),<\/strong> dann treffen wir seinen Vater Claudio und seine Mutter Susanna.<\/p>\n<\/div>\n\n\n\n

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Die Geschichte von Qbio begann 2017 in Sarezzo (zuvor betrieben sie das Ciar de Luna ebenfalls in Sarezzo, das in einem Buch erw\u00e4hnt wird, das Slow Food<\/strong> Editore den besten Slow-Food-Pizzen in Brescia und seiner Provinz<\/strong> gewidmet hat ).<\/strong> Ihre Grundphilosophie ist die Verwendung lokaler Produkte<\/strong> und die st\u00e4ndige Suche nach hochwertigen Rohstoffen. Ihre Produkte sind Pfannenpizza nach r\u00f6mischer Art, Brot, Brote mit Sauerteig, Brioches, Zwieback, Kekse<\/strong>.<\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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Die besten Kekse der Welt<\/h2>\n<\/div>\n\n\n\n
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Wir fragen Andrea, wie er auf die Idee gekommen ist, Shortbread<\/strong> zu backen , ein Geb\u00e4ck, das urspr\u00fcnglich aus Schottland stammt<\/strong> und nicht so sehr aus dem Trompiatal. Er erz\u00e4hlt uns, dass er bei einem seiner Aufenthalte in Neuseeland zuf\u00e4llig diese Kekse gemacht hat. Als er zur\u00fcck in Sarezzo war, hat er das Rezept wieder aufgegriffen und das Ergebnis war ausgezeichnet, eine sehr schmackhafte Reihe von Keksen<\/strong>. <\/p>\n<\/div>\n\n\n\n

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Sie werden als die besten Kekse der Welt<\/strong> angepriesen, kr\u00fcmelig und dick genug, perfekt zum Fr\u00fchst\u00fcck, als Snack, zum Kaffee oder als echter Engl\u00e4nder zum Tee. Andrea gibt uns eine Kostprobe dieser Kekse in verschiedenen Versionen, Original, Ingwer, Chocolate Chip, Haselnuss und Zimt<\/strong>, so dass wir uns fragen m\u00fcssen, welche Version am besten schmeckt.<\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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\n \n \"Frisch\n <\/a>\n \n \"Andrea\n <\/a>\n \n \"Andrea\n <\/a>\n \n \"Andrea\n <\/a>\n \n \"Andrea\n <\/a>\n \n \"Andrea\n <\/a>\n <\/div>\n <\/div>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n
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Qualit\u00e4t und biologische Rohstoffe<\/h2>\n<\/div>\n\n\n\n
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Qbio hat sich f\u00fcr die Verwendung von Rohstoffen <\/strong>entschieden, weil es wichtig ist, den Hersteller dieser Materialien zu kennen, um zu wissen, wie sie funktionieren und wie sie produzieren, denn wenn man sie missbraucht, ist das so, als ob man einen Ferrari h\u00e4tte und ihn wie eine Schr\u00e4ghecklimousine benutzen w\u00fcrde“<\/em> .<\/strong> <\/p>\n\n\n\n

Dazu geh\u00f6rt auch ihr ethisches Profil, das dazu beitr\u00e4gt, dass die Unternehmen, die diese Produkte herstellen, \u00fcberleben k\u00f6nnen, dass die Slow Food Pr\u00e4sidien gesichert werden, und<\/strong> das alles mit Blick auf die Zukunft, zumindest f\u00fcr den Anfang.<\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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Wenn Sie nicht wenigstens anfangen, auf eine bestimmte Weise zu denken, zu arbeiten, welche Zukunft bleibt dann noch?<\/strong> <\/h3>\n<\/div>\n\n\n\n
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Bio, nat\u00fcrlich, km Null,<\/strong> so viele Diskussionen, T\u00e4uschung um die Ecke, offensichtliche Verpackungen, Etiketten, die oft gef\u00e4lscht oder unvollst\u00e4ndig sind und wenig Informationen, die in kleinen Dosen kommen. Aber man muss anfangen und Qbio w\u00e4hlt Bio-Mehle,<\/strong> lokale Produkte und kontinuierliche Forschung, die bei der Entwicklung ihres Projekts hilft, neue Produzenten, die auf den Markt kommen, wer \u00fcbrig bleibt und was sie tun, kontinuierlicher Kontakt, der ihre Produkte nat\u00fcrlich und schmackhaft<\/strong> macht. <\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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\n \n \"Padre\n <\/a>\n \n \"Focaccia\n <\/a>\n \n \"Mamma\n <\/a>\n \n \"Torta\n <\/a>\n <\/div>\n <\/div>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n
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Bei Qbio finden Sie auch frische Lebensmittel,<\/strong> wenn m\u00f6glich immer aus biologischem Anbau, f\u00fcr die Mittagspause, tolle Reste f\u00fcr Feiern,<\/strong> eine Auswahl an Craft-Bieren und streng italienischen Weinen. <\/p>\n\n\n\n

Die Pfannenpizza ist eine exquisite Delikatesse, die es wert ist, gekostet zu werden… und mitgenommen zu werden, ein Teig, der aus ausgezeichnetem Qualit\u00e4tsmehl<\/strong> hergestellt wird und perfekt aufgegangen ist<\/strong>, wie ein Kritiker es ausdr\u00fcckte: „Es ist, als w\u00fcrde man eine Wolke von Knusprigkeit essen, gef\u00fcllt mit echten, feinen Zutaten“.<\/em><\/p>\n\n\n\n

F\u00fcr die Zukunft haben sie verschiedene Pl\u00e4ne, darunter,<\/strong> so hoffen wir, eine m\u00f6gliche Zusammenarbeit mit Bbuono<\/strong> zur Entwicklung eines neuen und schmackhaften Naturprodukts.<\/strong> <\/p>\n\n\n\n

Wir verlassen Qbio’s zufrieden und mit einem guten Vorrat an verschiedenen Versionen von Shortbread (nur um zu sehen, welche laut Bbuono die leckerste ist, nicht weil wir eine Naschkatze sind!) und Pizza nach r\u00f6mischer Art in der Pfanne.<\/p>\n<\/div>\n\n\n\n

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Warum haben wir Qbio, die Handwerker des Geschmacks, gew\u00e4hlt?<\/h2>\n

Ihr Wunsch, in eine nat\u00fcrliche Zukunft zu blicken,<\/strong> sich auf lokale Produkte zu konzentrieren und ihre Erzeugnisse \u201egerade genug biologisch\u201c<\/strong> herzustellen, ist wirklich ansteckend. Wir k\u00f6nnten stundenlang Claudio und seinen Geschichten \u00fcber Mehle<\/strong> oder seine Auswahl der Rohstoffe zuh\u00f6ren. Wir danken ihm, dass er sich entschieden hat, mit Bbuono zusammenzuarbeiten und diese Werte an seinen Sohn weitergegeben hat. Andrea, jung und voller innovativer Ideen,<\/strong> interpretiert Rezepte neu, w\u00e4hrend er die von seinem Vater (seinem unbestrittenen Mentor) geerbte Philosophie beibeh\u00e4lt: den Schutz der Tradition und typischer Produkte,<\/strong> auf dem Weg des Guten und Nat\u00fcrlichen.<\/strong><\/p>\n <\/div>\n\n\n <\/div> \n <\/section>\n <\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n ","protected":false},"excerpt":{"rendered":"

In Sarezzo, im Val Trompia, knetet die Familie Zani<\/strong> seit 2017: Claudio, Susanna und Andrea machen Brot, Blechpizza und Geb\u00e4ck mit Sauerteig<\/strong> und Zutaten von hier. Die Shortbread sind ihre Handschrift.<\/p>\n","protected":false},"author":19,"featured_media":49231,"parent":0,"comment_status":"open","ping_status":"open","template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-56991","produttori","type-produttori","status-publish","format-standard","has-post-thumbnail","hentry","tipologia-produttori-gastronomie-und-baeckerei"],"acf":[],"yoast_head":"\nQbio (Gerade genug Bio) | bbuono.it<\/title>\n<meta name=\"description\" content=\"Bbuono ist nach Sarezzo, in der Provinz Brescia, im Val Trompia, umgezogen. Die Geschichte von Qbio begann 2017. 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