Che Fermento! - Rodallo di Caluso (TO) - Piemonte

Che Fermento! tells of the passion and expertise of Elena and Edoardo. The company's focus is fermented vegetables: one of the oldest food preservation techniques, gradually abandoned after industrial development. A rich cultural heritage now being rediscovered for its ability to enhance the taste of vegetables and for its many positive effects on the microbiome and human health. The production process is based on 'spontaneous fermentation', initiated naturally by the bacteria found on vegetables, without the addition of starters. This is why Elena and Edoardo use untreated vegetables, produced on their farm in Rodallo di Caluso (TO), using techniques that promote soil vitality. Processing, on the other hand, takes place in the laboratory in Turin: only salt, and if necessary water, is added to the fresh vegetables to create an environment favourable to the development of lactobacilli. The vegetables ferment for about a month inside the glass jars, without transferring. The transformation of the raw material takes place through lactic fermentation, a process in which lactic acid bacteria break down the sugars naturally present in vegetables in the absence of oxygen, producing lactic acid and lowering the Ph. In this way, the typical sour taste of fermented products is developed and, at the same time, fermentation creates an environment that prevents the proliferation of undesirable microorganisms: this allows fermented products to be stored for a long time even without pasteurisation