The Art of Fermentation:
Where Tradition Meets Science
A course for enthusiasts and curious minds who want to explore fermentation as a gastronomic process and everyday practice, from theory to hands-on experimentation.
LANGUAGE
English
DURATION
4 days
DATES
29 June – 2 July
LOCATION
Pollenzo
REGISTRATION DEADLINE
5 June
COST
1.200€ (IVA incl.)
From artisanal tradition to contemporary science, an intensive programme that unveils the secrets of fermentation through practical workshops, theoretical sessions and field visits to local producers.
Fermentation is explored through anthropology, nutrition, food science and technology, with show cooking, tastings, case studies and practical workshops led by faculty from the Pollenzo Food Lab and the Sensory Behavior and Cognition Lab. The programme includes an educational visit to Reis, a farm at the foot of Monviso, and to Sidreria Craveri e Lamberti, a small artisanal producer dedicated to the fermentation of local fruit.
4 thematic masterclasses
3 practical workshops
2 field visits
Show cooking and tasting sessions
WHY UNISG?
- A unique educational experience that combines scientific rigour, practical experimentation and immersion in the territory
- Faculty and experts who bring up-to-date perspectives and specialised expertise on the food system
- An exclusive setting in Pollenzo, where the educational dimension intertwines with the gastronomic culture of the Langhe
- Access to the laboratories, spaces and international community of the university
Program
9.00 Welcome and visit to the UNISG campus
10.00 ICEBREAKING SESSION – introductions and presentation of the programme
10.45 SEMINAR An anthropological approach to fermentation: who ferments and where. What is fermented and why
11.45 SEMINAR Taste & fermentation. The science behind tastes with a focus on umami: how is it obtained through food transformation and how is it perceived?
13.00 Lunch at the Tavole Accademiche
14.00 SEMINAR+PRACTICAL Fermentation: the science and techniques behind fermentation; laying the groundwork for the following days. Koji inoculation activity to explore koji applications on various products like cereals, legumes and vegetables.
16.30 End of lessons
9.00 SEMINAR Anthro-Intro to Koji: a brief contextualisation of the well-known and loved fermentation practices found in Japanese cuisine and culture
9.15 SEMINAR+PRACTICAL Koji as a tool and how koji and its enzymes can be applied in multiple products such as miso, amino sauces, and amazake; participants will have a chance to taste multiple products as they relate to koji
10.45 Coffee break
11.00 WORKSHOP Production of own miso; exploring flavours, texture and composition. Check on koji and tempeh and how to build your own incubator
12.30 Lunch at the Pollenzo Food Lab
13.30 SEMINAR Anthro-Intro to Lactic Fermentation: a brief contextualisation of commonly-consumed but often-overlooked lactic ferments and their global presence and importance
13.45 SEMINAR+PRACTICAL Lactic fermentation theory explored in multiple parts, including: background of lactic fermentation, looking at spontaneous versus starter cultures, a show-and-tell-and-tasting of various lacto-fermented products; the day will close with DIY time for participants to make their own lacto-fermented veggies
16.30 End of lessons
18.00 Meeting in the main square of Pollenzo and transfer to Bra by bus
18.30 WORKSHOP DINNER at Casa B with Michelin-starred chef Davide Caranchini. Cooking session to prepare fermented dishes with Chef Caranchini. Convivial dinner and sharing of the dishes prepared together
9.00 SEMINAR Fermented foods and health: what do we need to know? Presentation on aspects related to health and fermented products, clarifying what is meant by prebiotics, probiotics and microbiota health
10.00 SEMINAR+PRACTICAL Microbial communities and the various intersecting symbiotic cultures and products of fermentation, in tandem with a show-and-tell of products created using symbiotic cultures such as scoby, kefir grains, and sourdough
12.30 Lunch at the Tavole Accademiche
13.30 WORKSHOP Participants will have the opportunity to make their own kombucha, exploring flavour combinations with herbs and spices
14.30 PRACTICAL Check-up on koji and tempeh produced the previous day and take-home of koji for participants. Final Q&A moment for participants to test their knowledge on ferments and provide a sort of fermentation clinic
16.30 End of activities
9.00 Departure by bus for Reis. Nestled in the mountains, this self-sufficient restaurant honours age-old traditions while bringing a modern twist to fine dining. Chef Juri, after years in Michelin-starred kitchens, returned home to celebrate his family's heritage. Every dish on the menu comes from their land: from homegrown vegetables and foraged herbs to their own livestock. During the visit, we'll explore the farm, wander through the gardens, and visit the goat barn before enjoying a seasonal lunch paired with natural wine and stories of mountain traditions. Chef Juri will also share his artisanal fermented products such as goat's cheese, cider, kefir, and borscht, showcasing his passion for traditional and innovative cuisine.
14.00 Departure by bus to visit the Craveri and Lamberti Cider company and get to know this ambitious project founded by three young friends with a shared passion for fermentation. A visit to understand the production process and taste some of their flagship products.
17.00 Arrival in Pollenzo and end of course
Costs and Discounts
Participation fee: €1,200 (VAT incl.) covering lessons, workshops, tastings, field visit, 4 lunches, 1 dinner and transport for the visit. Accommodation not included.
Early bird: €960 for those who complete their registration by 28 February 2026.
Available discounts: 20% for UNISG students and alumni, Partner Companies and Slow Food members. 10% for double registration. Discounts cannot be combined.
Summer School participants are entitled to a €500 reduction on the tuition fee of selected university courses and master's programmes.
How to Enroll
Once you have submitted your online application, you will receive an email asking you to proceed with the payment of the deposit (€180, VAT included). Receipt of the deposit will complete the application process and confirm your place at the Summer School.
Waiting list: If the number of applications exceeds the available places (20 participants per School), candidates will be added to a waiting list. Should a place become available, those on the waiting list will be notified.
Final payment: The second instalment (the full cost minus the deposit) can be paid at any time, but must be settled at least 1 month before the start of the course. Those who prefer may also pay the full amount in a single payment.
Failure to pay the full fee by the deadline will result in the loss of the place, which will be offered to the next candidate on the waiting list.
Refunds: Should the course not reach the minimum number of participants (10 participants per School), the deposit (€180, VAT included) will be returned to those who have paid it. Please note that the deposit will not be refunded under any other circumstances.
Cancellations: If you have already paid the second instalment and wish to cancel your participation, you must notify us by email at summerschool@unisg.it at least 1 month before the start of the course. In this case, 50% of the total amount paid will be refunded. After this date, no refunds will be issued for cancellations.
