From the garden to the jar, with live and beneficial bacteria

Today, natural fermentation is making its way back into our kitchens.

We prepare vegetables, herbs and other ingredients, then let naturally occurring microorganisms do the rest. Fermentation transforms food, develops new flavours and allows us to rediscover traditional preservation techniques that have been used for centuries.

During the workshop, you will learn how to make naturally fermented vegetables and discover how to manage the different stages of fermentation correctly, from preparation to storage.

We will explore the relationship between food, fermentation and the microbiota, taking a practical approach and discovering what research tells us about the many microorganisms that live in our bodies.

No previous experience is required: all you need is curiosity and a desire to discover a world of simple ingredients, microorganisms and natural transformations.

An experience that continues at home

During the workshop, we will prepare together fermented vegetables in brine, kombucha, water kefir, milk kefir and naturally sparkling drinks obtained through spontaneous fermentation. We will taste mature preparations, compare aromas, flavours and textures, and learn how to recognise the characteristics of a successful fermentation.

But the real purpose of the experience is not simply to leave with a jar. We will introduce the basic concepts of microbiology and explore the different bacteria and yeasts involved in kombucha, milk kefir, water kefir and other fermented foods.

For those who want to explore the subject in greater depth, we will also look at different fermentation techniques and how they are connected to the microbiota, starting from experimental evidence and discussing different points of view.

The aim is to teach you a simple method and give you the skills to continue experimenting at home. When you return home, you will not only have a few preparations and recipes with you, but also the tools to transform your kitchen into a small fermentation laboratory.