This activity includes a 2-hour course on fermentation, followed by a light lunch or dinner. Fermented foods have accompanied humans since the dawn of time, allowing us to preserve food, making it more flavourful and more digestable. They have saved us from famines and continue to give us delicacies and foods rich in live cultures. From saurkraut to kimchi, from kecheck to fermented hummus, this workshop will open a world of fermented vegetables, cereals, and seeds. The theoretical lesson will be followed by a practical activity where participants will make their own fermentation to take home. The meal will include a tasting of products from Spontaneus Lab.

TEACHERS
Spontaneus Lab is a research and experimentation project that started in 2018, led by Nicolò Pagnanelli and Penelope Volinia. Through teaching and practical experiences, they examine the dimensions of wildness and freedom that characterize spontaneous vegetation and food fermentation, they organize foraging and transformation workshops, they train chefs and professionals, and hold creative workshops.

INCLUDING

• 2 hour workshop on fermentation
• a fermented product to take home
• aprons to use light lunch or dinner, water, Wilden Herbals herbal teas, La Cabra home-brew coffee, 1 bottle of wine per 4 people chosen from: Barbera – Franco Conterno, Arneis – Daniele Sandri, Alta Langa Brut – Garbarino
• Wi-fi
• audio-video system
• exclusive use of the space

NOT INCLUDING

Anything not listed under “Including”

NOTES

A light lunch or dinner is an informal meal which consists of 5 courses, served family-style.
Participants may order other wines available from the wine list of Battaglino restaurant.
Menu adaptations will be made for any food intollerances, allergies, or dietary preferences.

INFO

Duration: 4 hours

Time: 10:30 – 14:30 or 17:30 – 21:30

Price: 4 – 12 people € 100,00 pp