About Condito Ferments
About Condito Ferments
Condito Ferments is a place where old knowledge is rethought.
We work with fermentation – not as a trend, but as a deeply rooted cultural technique that helps us to preserve food, discover new flavors and make sensible use of resources.
What drives us is the question:
What can a kitchen look like that not only tastes good, but is also sustainable?
In our small laboratory in Bolzano, we create fermented products that are surprising in their variety and depth:
From miso made from pulses or leftover bread to vegetable garums made from vegetable trimmings to matured kombucha, black garlic or wild kimchi varieties. Many of these ideas start with a surplus, a “waste product” that we see as a valuable raw material.
We produce in small quantities, experiment a lot, work seasonally and with what the region has to offer – not dogmatically, but out of conviction. Our ferments are the result of time, patience and constant curiosity.
What we do:
We are constantly researching new recipes and methods.
We develop products that combine taste and responsibility.
We work with local businesses – from bakers to vegetable growers.
We share our knowledge in workshops, courses and collaborations.
We believe that every improvement – no matter how small – counts.
