Experimental products characterized
Organic fertilizers tested
Operators attending the course
Assaggiami, la free-press sull’enogastronomia emiliana, parla del progetto C’è Fermento. Potete trovare l’articolo consultando il Numero 36 di Dicembre 2021.
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 […]
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 […]