233. In Alto Adige alla scoperta delle fermentazioni - Mattia Baroni e Raffaella Di Cagno

from Juice it up - Il futuro del cibo · host Juice

Il futuro del cibo passerà dalle fermentazioni? Oggi parliamo di fermentazioni, con uno chef e imprenditore e una professoressa e ricercatrice in microbiologia degli alimenti. Mattia Baroni e Raffaella Di Cagno. Mattia e Raffaella hanno in comune il territorio in cui si sono radicati e dove hanno deciso di approfondire il tema delle fermentazioni: l’Alto Adige. Raffaella è professoressa di Microbiologia degli alimenti e direttrice del Centro di Competenza internazionale sulle Fermentazioni degli Alimenti (ICOFF). Mattia è chef e fondatore di Re.Garum, progetto dedicato alla ricerca sul gusto naturale attraverso la fermentazione, utilizzata come strumento di trasformazione alimentare sostenibile. Abbiamo parlato con Mattia e Raffaella per approfondire il mondo delle fermentazioni e delle loro applicazioni nell’innovazione gastronomica.Pronti? Si parte!I link:Iscriviti al nostro gruppo Telegram → https://t.me/thisisjuice Seguici su Instagram → https://www.instagram.com/thisisjuice_ig/Segui Noi Techpark → https://www.instagram.com/noi.techpark/I consigli della Piccola Pasticceria → https://linkpop.com/juice-slug-juice Il nostro sito → https://www.thisisjuice.net

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233. In Alto Adige alla scoperta delle fermentazioni - Mattia Baroni e Raffaella Di Cagno

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