Fermentation in Restaurants: More Than Just a Trend – Davide Caranchini
- IN ENGLISH
- AULA MAGNA
- 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.
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