Condito Ferments

Traditional products, reinterpreted. The kitchen laboratory in Bolzano

Condito Ferments stands for honest, handmade fermentation in the heart of Bolzano. We work with Italian ingredients, a great deal of curiosity and a deep respect for traditional techniques – and use them to develop products that are both tasty and environmentally friendly.

Kimchi, shoyu, miso, garum, kombucha – what we produce is not made up out of thin air. It is the result of years of practice, constant development and the attempt to make good use of leftovers without compromising on quality.

Our second location in Rosengartenstraße is not only a production site, but also a workshop for ideas. This is where we work on new recipes – often with whatever is available. Bread, Parmesan rinds, vegetable trimmings: much of it would otherwise be waste. We turn it into something new.

Discover now

Healthy food

Our products are rich in probiotics and promote good health.

Unique PRODUCTS

Traditional fermentation
Healthy food
Sustainable practices
What is important to us
We work with organic raw materials from the region – whenever possible. We produce in small quantities, check every batch, bottle everything ourselves and know exactly what’s in it. Our goal is not a mass product, but something that makes sense – in terms of taste and ecology.
If you are curious, drop by. Or write to us. We are happy to share what we have learned – and welcome everyone who sees fermentation not just as a trend, but as part of a different way of eating and living.