It is a full-day hands-on workshop dedicated to natural fermentation and DIY natural cosmetics. During the September 20 workshop, participants will learn how to make natural cosmetic products and fermented drinks through direct practical experience. The morning will focus on homemade natural cosmetics, while the afternoon will explore natural fermentation, including water kefir, plant-based kefir and kombucha. The goal is to learn by doing: understanding the processes, experimenting with your own hands and gaining practical knowledge that you can continue using at home.

Yes. The workshop is also designed for people who have never made fermented drinks, kombucha, kefir or natural cosmetic products before. No technical knowledge or previous experience is required. Activities are approached step by step, combining essential explanations, hands-on practice and discussion during the preparations. It is suitable both for complete beginners and for people who have already started experimenting and want to develop their practical skills.

During the DIY natural cosmetics workshop, participants will make a selection of personal care products through direct practical preparation. We will make: Face cream; Scrub; Cleanser; Face mask; Makeup remover; Aromatic water; Aloe vera gel. Participants will actively take part in making the products and will take home the natural cosmetics they create during the workshop.

Natural fermentation is a biological process in which microorganisms, including bacteria and yeasts, transform substances found in food and drinks. Fermentation can change characteristics such as flavour, acidity, aroma and texture. It has been used for centuries in the production of many different fermented foods and beverages. During the workshop, participants will explore these processes through practical work with water kefir, plant-based fermented drinks and kombucha.

Water kefir is a fermented drink made using a living microbial culture in a sweetened liquid. During fermentation, transformations take place that change the flavour and characteristics of the drink and may contribute to natural carbonation. During the workshop, participants will work directly with the water kefir fermentation process, learning to understand its different stages and continue experimenting at home.

Yes. The workshop will also explore the preparation of fermented products using plant-based drinks, with practical attention to the ingredients and processes involved. The aim is not simply to follow a recipe, but to better understand the conditions and variables involved so participants can continue experimenting more consciously in their own kitchens.

Kombucha is a fermented tea drink produced through the fermentation of sweetened tea by a symbiotic culture of microorganisms. During the process, the drink gradually changes in acidity, aroma and other sensory characteristics. Managing a fermentation also means learning how to observe and understand these changes. During the workshop, participants will explore and practise the kombucha process to understand its basics and develop greater confidence for home fermentation.

Yes. This is primarily a hands-on practical workshop. Participants will be directly involved in preparing both natural cosmetic products and fermented drinks. Theoretical explanations will help participants understand what is happening, but the core of the experience is making, preparing, observing and experimenting. This is not simply a demonstration that participants watch.

At the end of the day, every participant will take home practical resources to continue the experience at home. This includes: The natural cosmetic products made during the workshop; Fermentation starters to continue experimenting; Supporting handouts; Recipes and practical guidance. The aim of the workshop is to provide a practical starting point for continuing to experiment independently with natural fermentation and DIY natural cosmetics.

Yes. Participants will receive fermentation starters, handouts, recipes and practical guidance. The workshop is not designed as an experience that ends at the end of the day. An important part of the experience is giving participants the resources to continue practising and experimenting at home.

Home fermentation requires knowledge, care and good practices. Different types of fermentation are not all the same and may require different conditions and methods of management. During the workshop, we will explore practical aspects of understanding and managing the preparations, observing changes and developing greater awareness of the process. The goal is to learn how to ferment in a more informed and responsible way rather than following random procedures without understanding how they work.

The workshop is primarily practical and experiential. Theory is used to help participants understand the preparations and processes, but the day is organised around direct hands-on activity. The morning is dedicated to natural cosmetics and the afternoon to fermentation. It is designed for people who want to learn through direct experience rather than simply attend a lecture.

Yes. Lunch is included in the full-day workshop. We will share a natural meal at Oasi Gaia, prepared and cooked on a wood-burning stove, with time to relax, exchange ideas and enjoy the experience together. Lunch is an integral part of the day, not simply a break between two workshops.

The workshop takes place at Oasi Gaia, on Lake Comabbio in the province of Varese, Northern Italy, surrounded by nature and in a unique setting designed for a full day of practical learning, sharing and experimentation. To preserve the peace and privacy of the location, the exact meeting point and detailed directions to Oasi Gaia are provided directly to participants. Contact us for further information or to find out how to reach the workshop. Lake Comabbio is a natural area in the province of Varese, surrounded by a cycling and walking route and known for its rich natural environment and biodiversity

Fermented foods and drinks are increasingly studied in relation to diet, the gut microbiome and human health. During fermentation, microorganisms can modify the composition and characteristics of food, producing metabolic changes that make fermented foods an interesting topic from a nutritional perspective. However, this does not mean that all fermented foods have the same effects or that they can cure gut dysbiosis or replace medical or nutritional assessment. The gut microbiome is a complex ecosystem influenced by overall diet, lifestyle, medications, individual conditions and many other factors. During the workshop, we will also explore natural fermentation from this perspective: understanding what fermented foods are, how they are produced and what role they may play within a varied and conscious diet. The aim is not to promote miracle remedies, but to provide practical skills and a better understanding of the relationship between fermentation, the gut microbiome, nutrition and health.

Fermented foods and drinks are not simply “natural probiotics.” They are complex foods transformed by microorganisms and by the metabolic processes involved in fermentation. During fermentation, flavour, aroma, acidity and food structure can change. Microorganisms can also transform some food components and produce new compounds, making fermented foods interesting from a culinary, cultural and nutritional perspective. Some fermented foods may contain live microorganisms, but their value does not depend only on whether those microorganisms can be classified as probiotics. Fermentation is a much broader process: it involves the transformation of the food as a whole, and the final result can vary according to ingredients, microorganisms and preparation methods. During the workshop, we will therefore explore natural fermentation, the gut microbiome and conscious nutrition without reducing everything to the question, “How many probiotics does it contain?” The aim is to rediscover fermented foods as living, dynamic and complex foods that can be understood, prepared and consciously included in one's diet.