Yoghurt, Japanese miso, pickles, Korean kimchi, sauerkraut, chocolate, kefir, vinegar, tempeh, cider, beer, soy sauce, kombucha. But also bread, wine and cheese, undisputed protagonists of our culinary tradition. What do such different foods have in common? Only one thing: fermentation. This means that during their preparation, certain microorganisms intervene which alter their properties, consistency and longevity. Fermented foods are part of the gastronomic culture of all populations and have marked their history. Fermentation is a very ancient technique used to preserve foodstuffs while at the same time allowing new ones to be created. Throughout history, since the time of the Sumerians and ancient Egyptians, man has observed that in some cases letting food rest allowed it to last much longer while maintaining a pleasant taste: fermenting milk, for example, to turn it into yoghurt and cheese, hanging meat in caves to make sausages. An ancient tradition that was the focus of the attended meeting entitled "Ferments in the kitchen", hosted by the Loggia del Romanino, with moderation by Gabriele Principato, journalist for Cook - Corriere della Sera.
Publication date: 21/09/2024
