OPEN TO ALL OF THOSE WHO LOVE ART, COOKING, FERMENTATION OR ARE JUST CURIOUS… This interdisciplinary Workshop aims to study the production of fermented products with bacterial cultures and yeasts. The participants will deal with traditional methods, healthy and “forgotten” after the advent of industrial products for the production of goat cheese, bread, fermented beverages and other foods. These transformations, which can appear almost magic but are at the same time scientific, will offer food for thought for conversations about inner and social transformations. The group will also be encouraged to experiment with the visual and sculptural possibilities of these processes. We will look at various vessels, baskets and fabrics traditionally used. Thanks to the interaction between artistic-enogastronomic research, conviviality and local products, the workshop builds new forms of social exchange.
Number of Participants
The number of participants is max. 10. This residency is a community experience.
Selection Results (Announcement Dates)
September 12, 2019 - September 16, 2019
- €280.00 program fee (one-time)
Castle, Kitchen, Shared Bathroom, Shared Room
Breakfast, Coffee, Dinner, Lunch, Snacks, Tea, Vegan
Courses, Discussion, Group Dinners, Picnic Baskets, Retreat, Visiting Professionals, Workshops
Activists, Chefs, Culinary, Design, Social Practice
Fomento Fermento is a project created and coordinated by Piero Passacantando. Somewhere between art project and cooking workshop, FF is a knowledge and cultural exchange. Participants are encouraged to bring their recipes, ideas and experiments to share with the group. FF seeks to be informal, handson and fun; yet it aims to be informative and to discuss the science and history of fermentation. Through these workshops Piero hopes to encour-age connections between people to foment the fermentation of love through magic, science, fun and exchange. All the activities are collected in zines. These small publications have themselves been a vehicle to foment ferment.
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