Author: Open Fields
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The biologist Fermentalista Flavio Sacco took us into the world of fermentations of vegetables, of their production and their use in the kitchen: a nice and interesting evening at #BioAgriturismo Stuard! The meeting has been the occasion to present the C’è Fermento project with Professor Camilla Lazzi of the Food and Drug Department of the…
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On Thursday, October 20, during one of the educational meetings to be held at the Stuard Experimental Farm, we will talk about the C’è Fermento project. Don’t miss it!
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Come and discover the C’è FERMENTO project at SANA (Hall 30) – International Exhibition of the Organic and Natural Production Chain, at Avenue Media‘s stand.
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On May 25, as part of the Predictive Microbiology, Master of Science in Food Science and Technology course at the University of Parma, Dr. Martina Marrella gave a seminar on the C’è Fermento project. Below is the presentation.
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Assaggiami, la free-press sull’enogastronomia emiliana, parla del progetto C’è Fermento. Potete trovare l’articolo consultando il Numero 36 di Dicembre 2021.
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After a year of research and development at the University of Parma – SITEIA we are getting closer to the final fermented products that will be scaled up! A sensory evaluation of a selection of 5 types of fermented products for each starting material (apple, apricot, raspberry and peach) was organized and carried out at…
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The Emilia-Romagna Region approved, with the act n. 7038 of 27 April 2020, the ranking of the projects approved under the call of Operation 16.1.01 of the Rural Development Programme “Operational Groups of the Agricultural European Innovation Partnership – focus area 2A”. The Operational Group C’è Fermento has been admitted to funding ranking third with…