Fermentation or
lacto-fermentation

A very old process which is part of our history of nutritional science. Even if approached differently, this technique is worldwide known; in Italy it has long been rejected as a consequence to a fierce war against bacteria, but nowadays it’s getting more and more used.

OUR MICROBIOME IS ENRICHED WITH BACTERIA; IN THIS PREDIGESTED FORMS, FOODS ARE EASIER TO ASSIMILATE: THE FINAL PRODUCT OF FERMENTATION AND LACTO-FERMENTATION IS ALIVE AND AUTHENTIC, IT MAKES YOU EXPERIENCING YOUR PRIMAL INSTINCTS.

People used to synthetic and sweetened food will not meet this kind of product easily; we then invite to firstly approach with some caution and totally free from prejudice. This is the only way to get that absolutely beneficial and natural effect of the strong and sincere taste.

The result of fermentation is a live food born in an environment that helps the equilibrated growth of bacterial cultures. These colonies have the capability of preserving the food and are crucial for our health as they enhance nutritional facts more than fresh products.

A proper fermentation does not represent a particular risk for our health, as botulism bacteria will not grow in acidic condition with pH values of <4,6. This technique also allows us to reduce hardly tolerable toxicity or bitterness.

Our production of fermented foods is based on natural starter cultures: their natural bacteria spontaneously initiate heterofermentation thus creating a perfect environment for the growth of lactic acid bacteria cultures.

Our plant products all come from a local biological agricultural system (Armonia Verde from Pozzolengo) and are treated with various fermentation techniques: if we want a local product, we believe that technique and philosophy must be based on open-mindedness and curiosity.

While wondering about alive and authentic cuisine, we find that there’s nothing more alive and authentic than fermented food.

Our fermented vegetables, in addition to an unmistakable taste, have an exceptional nutritional value with more nutrient elements than fresh food, full of bacteria, vitamins and bioavailable minerals.

If you have any questions, please do not hesitate to ask us, we are available to tell and reveal what’s behind our food; we don’t like fashion, we just follow our road made of particular products that are uncommon and authentic, unstable and capricious, good and bad, simple and complex, in a word: alive.

#3
Meat comes from natural livestock farming where the animals raise in natural environments.

#4
We only use ancient grain flours produced on stone grinding mills; baking is made with homemade yeast only.

#5
We pay great attention to the wild, such as herbs, berries and spontaneous products of the soil.

#7
We choose fresh milk cheese from small producers.

#8
We prefer natural and biodynamic wines from artisan winemakers. Each bottle of wine is a discovery.

#11
Surprise is the magic moment when our chef will exalt your life.

#12
It’s strictly important to explain the features of the ingredients: their tracking, their production steps, the technique used in the recipe.

#1
Local small producers are the key to a honest and authentic cuisine. Their products are far from standard ones and always different.

#2
Only seasonable vegetable, especially old varieties.

#6
We know and use natural and spontaneous fermentation of vegetables and alternative drinks. 

Fermentation leads to live microbiological products able to actively interact with human microbiota.

#9
Raw materials are alive. Innovative recipes are always developed after considering the temporal variations of each single ingredient.

#10
Living cuisine is imperfect. It can’t reach a compromise with beautiful plated food you can find in industrial cuisine.

#13
Equilibrium is not the point. Few things in life are well balanced. Then, if a plate is acid, it can be 100% acid.

#14
Technology is welcome when it helps to maintain original ingredients features. No additives or preservatives are banned.

#10
Living cuisine is imperfect. It can’t reach a compromise with beautiful plated food you can find in industrial cuisine.

#11
Surprise is the magic moment when our chef will exalt your life.

#12
It’s strictly important to explain the features of the ingredients: their tracking, their production steps, the technique used in the recipe.

#13
Equilibrium is not the point. Few things in life are well balanced. Then, if a plate is acid, it can be 100% acid.

#14
Technology is welcome when it helps to maintain original ingredients features. No additives or preservatives are banned.

#1
Small local producers are the key to a honest and authentic cuisine. Their non-standard products are always different.

#2
We only use seasonable vegetable, especially old varieties.

#3
Our meat comes from natural livestock farming where the animals raise in natural environments.

#4
We only use ancient grain flours produced on stone grinding mills; baking is made with homemade yeast only.

#5
We pay great attention to the wild, such as herbs, berries and spontaneous products of the soil.

#6
We know and use natural and spontaneous fermentation of vegetables and alternative drinks. Fermentation leads to live microbiological products able to actively interact with human microbiota.

#7
We choose fresh milk cheese from small producers.

#8
We prefer natural and biodynamic wines from artisan winemakers. Each bottle of wine is a discovery.

#9
Raw materials are alive. Innovative recipes are always developed after considering the temporal variations of each single ingredient.

There’s no risk for your health when fermentation process is correct.

Our fermented vegetables have an exclusive taste and an exceptional nutritional value with more nutrient elements than fresh products; they are full of bacteria, vitamins and bioavailable minerals.

© trattoria la madia 2020 – P. IVA 03564050171

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