• TIME: 5,30 pm – 7pm

Since the advent of New Nordic Cuisine a few years ago,  the word “fermented” has started appearing on the menus of restaurants all over the world. But why? What makes fermentation so captivating? Will randomly including fermented products, without a deeper understanding of the different types and the set of chemical reactions that underlie the transformations, really make a dish taste better? What are the risks involved? Instead, we should be talking about fermentation as a valid option for enhancing production waste (increasing volumes of which are produced in professional kitchens) and, from a purely gastronomic perspective, as a valuable resource for achieving an infinite variety of sensory developments and new textures.

We have adapted the organization of Seminars and Conferences in respect of the government health provisions to guarantee strict compliance from all those involved in the academic experience (students, teachers, administrative staff), in an effort to safeguard everyone’s safety.

We invite all UNISG students to participate.

Recorded conferences are available by clicking here. Please bear in mind that the access to the University and to in-person activities requires:

  • the possession of a COVID-19 “green certification ”, to be shown to the personnel in charge of carrying out checks in accordance with the provisions outlined by the Ministerial Decree of June 17, 2021;
  • the use of personal protective equipment (mask) and hand sanitation through use of the dispensers located in the University.