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.

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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.
Hands preparing pickled vegetables in a jar, capturing a rustic and organic lifestyle.

Exquisite flavors

A young man sitting at a picnic table, enjoying a fresh meal surrounded by greenery.

Diverse range

Delicious Korean BBQ ingredients and kimchi on a wooden table.

Regional ingredients

Close-up of traditional Korean kimchi served in a white ceramic dish on a wooden table.

Traditional fermentation

Artistic overhead shot of cucumbers pickling with dill and flowers in jars, emphasizing natural ingredients and rustic appeal.

Healthy food

Hands preparing pickled vegetables in a jar, capturing a rustic and organic lifestyle.

Sustainable practices

Discover our high-quality fermented products

Produktangebot

Discover our high-quality fermented products

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A brief overview of our products

Sauces
We make jus from South Tyrolean beef – strong, concentrated, classic. If you like it plant-based, go for the vegan gravy.

Kimchi
Korean in concept, but made with local vegetables. Spicy, lively, versatile – our kimchi is not just for bowls.

Shoyu
Traditional soy sauce, reinterpreted. Brewed with regional grains and pulses for an honest umami kick.

Miso
We make miso from different grains – sometimes lighter, sometimes stronger, sometimes sweeter. Always live, always unpasteurized.

Garum
An old recipe rediscovered: garum made from meat, yeast or vegetable extracts, fermented into liquid umami.

Kombucha
Our tea ferment is not just a drink, but a project: lively, probiotic, handmade – often with surprising ingredients.

Black Garlic Paste
Long matured, deep black, mild and sweet – perfect for marinades, sauces or simply on bread.

Vinegars and fermented vegetables
From fermented shallots to umami spices made from leftover garum: we also use what is “waste” for others.

Key figures for Condito Ferments

Here are some key figures that illustrate our impact and efficiency.

38
eigene Produkte
6 Jahre
Forschung und Entwicklung
9
Regionale Partner
Handgemachte Fermentation.

Try our fermented delicacies.

Enjoy the benefits of healthy and tasty food.

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1
Glocalization

Global technology meets local products

2
Traditional fermentation meets innovation

Old technology, fresh and alternative products

3
Probiotic foods for your well-being

Promotes health through probiotics.