A theoretical-practical workshop conducted by Giorgia Cravero and Daniel Emi Samama of –ama. lab, dedicated to the fermentation of vegetable cheeses based on dried fruit. Participants will learn techniques, ingredients and processes to create creams, spreads and aged cheeses starting from cashews, almonds and walnuts. The course combines gastronomic knowledge, plant creativity and nutritional awareness, culminating in a final tasting. An experience that enhances ethics, sustainability and taste through the transformative power of fermentation.
Friday, September 19 – 19:00 – 22:00 | A workshop on plant-based cheeses with Giorgia Cravero and Daniel Emi Samama
Additional information
65,00 € IVA incl.
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Techniques, ingredients and final tasting: how are plant-based cheeses made?
A theoretical and practical course to learn the art of fermenting vegetable cheeses based on dried fruit.
We will learn how to transform cashews, almonds, walnuts and other plant ingredients into fermented creams, spreads and aged cheeses. We will discover how time, microorganisms and human ingenuity can give life to deep flavors, surprising textures and new possibilities in the kitchen.
In a lively and participatory laboratory, we will approach an ancient and innovative practice at the same time, which combines gastronomic knowledge, nutritional awareness and vegetal creativity.
Laboratory program:
Theoretical part:
- What is Fermentation in Plant-Based Cheeses: Basic Principles, Safety and Benefits
- The structure of cheeses: creamy, with a bloomy rind, matured
- Ferments and starters: probiotics, sourkraut, water kefir and alternatives
- How to prepare and work dried fruit to obtain a good base
- Maturation, flavouring, conservation
Practical part:
- Guided preparation of creamy and fermented cheeses based on cashews or almonds
- Inoculation and fermentation techniques
- Flavouring with herbs, spices and secondary fermented products
- Basic Seasoning Techniques for Home
- Final tasting
Fermentation is a living knowledge. It is a dialogue between matter, time and care. Making plant-based cheeses doesn’t just mean giving up, but rediscovering a new alphabet of taste, more ethical, sustainable and creative.
TEACHERS
Giorgia Cravero is about to graduate from the University of Gastronomic Sciences in Pollenzo. His career in the kitchen began ten years ago in starred restaurants, in Italy and abroad. His gastronomic philosophy is inspired by the values of Slow Food: gives priority to local and sustainable products that respect the environment and maintain a strong connection with the territory and the communities that produce them.
Daniel Emi Samama is a student at the University of Gastronomic Sciences. Today he works as a copywriter and marketing strategist for gastronomic companies. Together with Giorgia they founded -ama. lab, where together they create nourishing and passionate food experiences.
Includes
- All the raw materials that will be used during the workshop and that the participants will take home
- 3 hours of laboratory
- Recipes
- Aprons in use
Tickets can be purchased from the website in advance or directly at the venue. The “first come, first served” rule applies to seating. Presale can be purchased online or directly at the venue while supplies last.
Additional information
The workshop will be confirmed once the minimum number of participants is reached. If the event is cancelled, paying participants will be refunded using the same payment method. Any cancellation will be communicated via email one day before the event.
Tickets are non-refundable except in exceptional cases.