MUSEU DE LA CONFITURA
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Minimum order €100
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- Since 2004
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museudelaconfitura
It all started with a lemon tree attached to the midday façade of a house in Torrent. While Georgina Regàs struggled with the procedures of restoring a house, she began harvesting lemons, first to make juices, then creams, sorbets or cakes, until one day an English friend gave her a recipe for lemon jam. Georgina had never made a jam, or a preserve, and she entered a world that was completely unknown to her and that fascinated her.
Georgina Regàs (1932-2022), cook and writer, is a key figure in the recovery and dissemination of traditional Catalan cuisine. He founded El Museu de la Confitura de Torrent on July 24, 2004, making it currently a benchmark in the world of jams, marmalades and jellies. Maria Regàs currently runs the business together with the production manager Teresa Millas.
Mission
* The production of jams, marmalades and jellies of extra quality, without preservatives or additives, suitable for vegans and gluten-free. Seeking excellence both in the process and in the final product.
* The preservation of tradition through a totally handmade production, from the preparation of the raw material, through slow cooking and in small quantities, to packaging and labelling.
* The research of well-known pocc fruits and vegetables, to offer a wide range of incredible and surprising flavors.
* Respect for nature and the environment with a recycling system at different levels, and using seasonal and locally produced fruits and vegetables.
* Dissemination of knowledge, through training workshops and publication of books.
Georgina Regàs (1932-2022), cook and writer, is a key figure in the recovery and dissemination of traditional Catalan cuisine. He founded El Museu de la Confitura de Torrent on July 24, 2004, making it currently a benchmark in the world of jams, marmalades and jellies. Maria Regàs currently runs the business together with the production manager Teresa Millas.
Mission
* The production of jams, marmalades and jellies of extra quality, without preservatives or additives, suitable for vegans and gluten-free. Seeking excellence both in the process and in the final product.
* The preservation of tradition through a totally handmade production, from the preparation of the raw material, through slow cooking and in small quantities, to packaging and labelling.
* The research of well-known pocc fruits and vegetables, to offer a wide range of incredible and surprising flavors.
* Respect for nature and the environment with a recycling system at different levels, and using seasonal and locally produced fruits and vegetables.
* Dissemination of knowledge, through training workshops and publication of books.
