Fermented products from South Tyrol – craftsmanship meets innovation
Fermentation is one of the oldest preservation techniques in the world – and at the same time a way to open up new depths of flavor. At Condito Ferments in Bolzano, we combine traditional methods with global techniques such as koji, lactic acid fermentation and garum maturation to create unique products from local raw materials.
Most of our fermented foods are made from organic ingredients from South Tyrol and Italy, often from leftovers that we process with care. This is how we create products with character – ecologically conscious, rich in nutrients and full of umami.
Our fermented products at a glance:
- Kimchi & sour ferments
Made from white cabbage, carrots, radishes & herbs – traditionally fermented, live, uncooked. - Miso pastes
Handmade from chickpeas, lentils, hazelnuts, curd cheese or rye bread – in practical 200 g pouches, ideal for soups, marinades & vegan dishes. - Moromi & Umami Bomb
Strong, deeply spicy seasoning pastes made from the residues of our shoyu and garum production. - Garum & Shoyu (liquid ferments)
Fermented seasoning sauces made from pulses or leftover meat – ideal for refining soups, dressings and hot dishes. - Black Garlic & black vegetables
Slowly fermented garlic, onions, apples and chestnuts – sweet, mild, full of antioxidants.
Why fermented?
Our products are:
- naturally durable, without additives
- rich in enzymes & probiotic cultures
- Full of umami & complex flavors
- Ecological through upcycling of raw materials
Rediscover fermented food
Whether vegan or not – our fermented products bring depth and variety to your kitchen. Ideal for conscious gourmets, creative chefs and anyone who wants to get more out of good ingredients.