09 July 2026
The Summer School The Art of Fermentation: Where Tradition Meets Science, organized by the University of Gastronomic Sciences (UNISG), successfully concluded after taking place from June 29 to July 2.
Over four days, the campus welcomed 24 participants from 13 countries—Canada, Colombia, Croatia, France, Germany, India, Ireland, Israel, Italy, Japan, Panama, the United Kingdom, and the United States—highlighting the growing international appeal of the University's educational offerings.
Hosted at the Pollenzo Food Lab, participants took part in an intensive program exploring fermentation as a gastronomic practice, a cultural heritage, and a subject of scientific research. The curriculum featured four masterclasses, three hands-on workshops, show cooking and tasting sessions, and two educational field visits, combining theoretical lectures with practical experiences led by faculty members from UNISG, the Pollenzo Food Lab, and the Sensory Behavior Cognition Lab.
The Summer School opened with an exploration of the anthropology of fermentation and the science of taste, with a particular focus on umami, before moving into hands-on practice with the inoculation of koji, a key ingredient in many traditional fermentation processes.
The second day focused on koji culture and its applications, featuring workshops on miso production and lactic acid fermentation, culminating in the preparation of lacto-fermented vegetables.
In the evening, participants attended a special cooking workshop at Casa B, in Bra with Michelin-starred chef Davide Caranchini, preparing and sharing a menu centered on fermented foods.
The third day explored the relationship between fermented foods and health, addressing topics such as the microbiota, prebiotics, and probiotics, before continuing with practical sessions on symbiotic cultures and kombucha production.
The final day was entirely dedicated to discovering two outstanding local producers.
At Reis, a self-sufficient farm and restaurant in the Varaita Valley, participants were welcomed by chef Juri Chiotti, who guided them through the farm, vegetable garden, and livestock facilities before leading a tasting of artisanal fermented products, including goat cheeses, cider, and kefir.
The program concluded at Sidreria Craveri e Lamberti in Verzuolo, where participants gained first-hand insight into the cider-making process and the fermentation of locally grown fruit through a guided tour of the production facilities followed by a tasting
This edition once again confirmed the Summer School's value as an advanced educational experience and an opportunity for international exchange, successfully bringing together scientific research, gastronomic culture, and the enhancement of local food production in an immersive and highly interdisciplinary learning environment.
