01
Helga's milk
This is an example of our philosopy of #ZeroWaste.
We use the all milk, from the fat to the whey.
A crispy milk whey chip to dip in a foam made from the milk fat that arise during the process of fermentation (kefir) that is leading to a better taste, complexity and shelf life!
02
salad
A tribute to the #biodiversity that nature present us every day. It is composed of more than 20 different seasonal species. We dress it with home made vinegars and a warm miso-broth.
03
winter-fell
#Fermentation is a diplomatic job. The idea is to create empty with other species, in this case microbes, creating their best growth condition. As a quid pro quo they deliver delicious and healthy food. Producing more than 20 different #garums, #misos and #shoyus we are able to have non-seasonal products made when those products were on season.
04
Envy of
the sea
We are proud to cook very local and seasonal mother nature ingredients. An oyster shell filled with the intensity of the alps. Thanks to our #garum
05
FAST SALAMI
#UMAMI: We call it “the identity taste” because of its ability to naturally discover the true essence of the ingredients. Therefore, a umami rich “speck” made with no salt, no herbs and without smoking in order to discover the identity of the meat we chose.
06
Assoluto
A plant-based broth made with no salt and no water but just the gentle extraction of the vegetative juices for a unique and intense mouthfeel. The tortellini are filled with a lacto – fermentation of the same roots.
07
Pigeon's leg
A true triller: intense, umami rich and rancid. Those are key ingredients for the #ancestral taste. A pigeon’s leg that taste like a culatello, smoked with mint.
08
Farm's carrot
A #plant-based dish that is as intense as e nice pice of steak. Our goal was to try to don’t hide the gentle identity of this beautiful carrot.
09
Tacos
The provocation of serving a naturally processed and fermented tasty #healthy food, that looks rotten. This is thanks to #aspergillus oryzae, a scientific well known mould that hides something special in it.
10
Rethinking
resources
Understanding the ingredients is essential if we want to have an impact on the food system. A “classic” spaghetti with butter enhanced with a very aged milk whey #garum. Topped with wine yeast powder.
11
Circular
bread
Following the #harmony-principle of #circularity we developed a tasty, light and easy to digest loaf of bread. The key ingredient is our #old-bread-miso that transforms #food-waste into irreplaceable new ingredients.
12
Forest broth
Where the plant based world takes over! An intense forest broth made of moss, dwarf pine, pine cones and mushrooms.
13
What a cauliflower
crispy cauliflower butter glazed, umeboshi (fermented plump) vinegar sauce and black chestnut.
14
Baked apple
A simple dish full of complexity: A HOT baked apple caramel with collagen and umami with a COLD freshly juiced apples.
15
Scrambled & eggs
Milk curdled in a egg white texture like, enriched with a soft creaminess of an almond yogurt and an egg yolk marinated in a sustainable sauce made of egg white.
18
Gin tonic
A tonic water made with an orange skin #garum, dawrf pine and gentian roots. Orange peel garum is a big source of the flavonoid hesperidin. Hesperidin is strongly anti-inflammatory and promotes vascular flexibility and permeability. It is also delicious!
Contact
Location
Putzen-Pozza, 24,
39058
Sarentino BZ
ITALY
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