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 the result of years of practice, constant further development and the attempt to develop future-oriented products and 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.

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 – both in terms of taste and ecology.
If you’re 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.