Fermentations — Advanced Course

  • Milano
  • 2 hours
  • Italian

A journey in 4 meetings dedicated to those who want to go beyond the basics of cooking and get to know the world of fermentation up close.

The course combines theory, practice, tastings and experimentation to understand what happens during fermentation, how to manage it in a conscious and safe way and how to use fermented products in everyday cooking.

You don't need to be professionals. The course is also designed for cooking students andadvanced enthusiasts, people who cook with good autonomy and want to learn more about techniques and processes normally not addressed in traditional cooking courses.

During the four meetings, work will be done on lactic acid fermentation, kefir, koji, alcoholic fermentation, tempeh, miso, natto, vinegars and kombucha.

What's included

At the end of the course, each participant will receive:

  • starter culture of kefir and SCOBY of kombucha;

  • recipe book with technical data sheets;

  • preparations carried out during the course;

  • certificate of participation.

The teacher

The course is held by Manuela Vanni, science journalist and author specialized in fermentation, food techniques and food culture.

He collaborated on the Italian translation ofNOMA. The Fermentation Guide has published numerous books dedicated to fermented products, vinegars, cheeses and sustainable cuisine for Giunti, Demetra and Italian Gourmet.

He is also one of the authors of the volumeFermentations. Techniques and recipes to best use them in modern cuisine, published by Italian Gourmet.

Who is it for

The course is suitable for professionals and cooking enthusiasts with good basic experience who want to learn more about the world of fermentation.

Professional training is not required, but the course has an advanced level and is recommended for those who are already familiar with cooking preparations and techniques.

Personalize your experience

During registration, you can add two optional accessories to your purchase:

  • Fermentations Book — 44€ instead of 75 €. The volume of Italian Gourmet, of which Manuela Vanni is co-author, is available at a price reserved for master participants, with an exceptional discount. You can pick it up directly at school and ask the teacher to autograph your copy during the course.

  • Congusto Lab apron — 15 €. The official school apron, to be used during lessons and to take home at the end of the course.

Both items can be purchased directly during registration, by selecting the related additional options.

Duration: 4 2-hour meetings
Participants: maximum 15
Language: Italian
Price of the master:€ 590 VAT included

The book and apron are optional and not included in the master's fee.

Program

  1. Lactic bases and fermentations

    Let's start from the principles of food fermentation: raw materials, equipment, safety and process control. Preparations and techniques: - sauerkraut and lactic fermentation of vegetables; - vegetable torshi; - fermented cashew cream; - seasoning, drying and personalization of the preparations.

  2. Kefir, koji and alcoholic fermentations

    A meeting dedicated to liquid fermentations and enzymatic transformations. We'll see: - milk kefir and mother culture management; - use of kefir in cooking; - shio koji and enzymatic marinades; fruit cider; - mead; - tasting and sensory analysis.

  3. Advanced fermentations

    Let's get into the more complex techniques working on: - tempeh and fungal fermentation; - alternative substrates and possible uses in the kitchen; - quick miso; - natto; use of mature shio koji in marinades.

  4. Vinegars and Kombucha

    The last meeting is dedicated to acetic fermentation and the management of kombucha. Preparations and topics: - fruit vinegar; honey vinegar; - kombucha; - SCOBY management; - first and second fermentation; aromatizations; - storage of preparations; - frequent problems and how to deal with them.

Location

Via Bernardo Davanzati 15, 20158 Milano

Upcoming dates

  1. Book this date

    Starts 30 November 2026

    4 sessions, 3 weeks

    Via Bernardo Davanzati 15, 20158 Milano

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