Condito is an event location in Bolzano that has evolved into a producer of sauces and fermented foods during the pandemic. Since then, we have set up our own kitchen for ferments and new products and experiment on a daily basis. We also offer cookery courses on the subject of fermentation in our main kitchen.
The cookery laboratory in Bolzano, where the passion for good food and fermented foods is at home.
Who we are
The philosophy
Our kitchen laboratory in Bolzano pays particular attention to the environment and sustainability. We source all basic products from local producers and directly from the packaging-free market “Novo” in our neighbourhood.
We mainly use organic products of the highest quality and those from integrated cultivation, which we source from small local and Italian producers. Our meat is supplied by local butchers and comes from local cattle.
For the sake of the environment, we do without plastic in service and – wherever possible – without packaged food in the kitchen. We only use organic and biodegradable dishwashing and cleaning products from Ecolab, which are bottled as concentrates in reusable bottles.
This is the contribution we make in our restaurant. A contribution to a better world.
Our Team
Peter Sölva
Managing Director & Boss
Joussef Naji
Kitchen and logistics
Manuel Rienzner
Kitchen
Paul Asim Mondal
Kitchen, cleaning and washing
Doris Gotter
Organization, decoration and accounting
