join the movement
EVERYONE SHOULD BE PART OF THE movement,
EVERYONE CAN SHARE THEIR OPINION AND
CONTRIBUTE TO CHANGING THE WORLD.
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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!
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A plant-based broth made with no salt and no water but just the gentle extraction of the vegetative juices of our forest, for a unique and intense mouthfeel.
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#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.
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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
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#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.
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An extraction broth made of red peppers and an aged #GARUM of red peppers. The leftover from the extraction are fermented and turned into a marsh mellow. Just few wild herbs to finish the dish.
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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. The carrot are preserved and aged in miso
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A tribute to our beloved #biodiversity. A selection of freshly picked wild herbs, on top of a zucchini carpaccio, dressed with some fermented peas pod vinegar. Everything is to fold into a koji taco, ready to enjoy!
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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.
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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.
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A true triller: intense, umami rich and #RANCID. Those are key ingredients for the #ancestral taste. A quail’s leg that taste like a culatello, smoked with mint.
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From the #WINTER-FELL concept, a mixed salad made of different lacto-fermented veg and vinegars. Up to 15 different vegetables preserved for several months.
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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 mold that hides something specially healthy in it.
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A new plant based paradigm. We think that it is not about being vegan, but about using ingredient wisely looking for enhancing flavour to the point where we have the meat as a side dish. A flank steak made of cooked salad boosted with our #GARUM
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A dessert made in front of you, starting from the milk, to the cheese to the cake. We finish the dish with a carrot-miso-cake and a rhubarb-leaf ice cream.
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A new paradigm of taste theorized by Peter Klosse, a member of LaFuGa. The 5 basic taste are not good enough to describe what we eat. Let’s discover #COATING, #DRYING and #CONTRACTING.
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Dark chocolate and a drop of #UMAMI from our #GARUM. We finish it with some ruby chocolate.
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A coffee made of cocoa skins, the food waste of chocolate production.
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A fermented ginger beer made as a kombucha with some orange skin #garum.
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A plant-based broth made with no salt and no water but just the gentle extraction of the vegetative juices of our forest, for a unique and intense mouthfeel.
