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Stefania De Leo will lead two special workshops at Parkhotel Mondschein as part of the À Table series. Immerse yourself in the fascinating world of natural fermentation and discover how vegetables, seeds and legumes can transform into vibrant, nutrient-rich foods – healthy, aromatic and full of creativity.
Through hands-on exercises, shared preparations and tastings around the lunch table, participants will experience how simple ingredients can become colourful dishes and fermented delicacies. In addition to the basics of fermentation, the workshops will cover useful kitchen tips, the role of microbes for flavour and health, and plenty of creative recipe ideas. At the end of the day, each participant will take home their own jar.
Please bring your own cutting board, knife and a 200 ml glass jar.
What: Workshop - The Art of Fermentation
When: 25 & 26 October 2025, 11 am to approx. 2:30 pm
Where: Parkhotel Mondschein, Bolzano
Price: €90 per workshop or €170 for both
PROGRAMME
Saturday, 25 October
Basics of Fermentation – Dry salting, brine fermentation and kimchi.
Selection, cutting and combination of vegetables.
Basics of food safety
Tips for planning fermentations
Methods for fermenting vegetables at home
Creative ideas for using fermented vegetables in everyday cooking
Register by 22 October via WhatsApp at +39 335 7263306 or by email at events@parkhotelmondschein.com
Sunday, 26 October
Fermentation of Seeds and Legumes – Soaking, sprouting and natural fermentation.
Methods for fermenting seeds, nuts and legumes at home
Enhancing flavour, nutrition and digestibility through microbes
Tips for planning fermentations
Creative ideas for using fermented staples in daily cooking
Preparation of various dishes (sunflower seed spread, miso-cashew cheese, fermented chickpea flatbread and falafel, ferment dough, linguine “Cashew & Pepe”)
Register by 22 October via WhatsApp at +39 335 7263306 or by email at events@parkhotelmondschein.com
Stefania De Leo will lead two special workshops at Parkhotel Mondschein as part of the À Table series. Immerse yourself in the fascinating world of natural fermentation and discover how vegetables, seeds and legumes can transform into vibrant, nutrient-rich foods – healthy, aromatic and full of creativity.
Through hands-on exercises, shared preparations and tastings around the lunch table, participants will experience how simple ingredients can become colourful dishes and fermented delicacies. In addition to the basics of fermentation, the workshops will cover useful kitchen tips, the role of microbes for flavour and health, and plenty of creative recipe ideas. At the end of the day, each participant will take home their own jar.
Please bring your own cutting board, knife and a 200 ml glass jar.
What: Workshop - The Art of Fermentation
When: 25 & 26 October 2025, 11 am to approx. 2:30 pm
Where: Parkhotel Mondschein, Bolzano
Price: €90 per workshop or €170 for both
PROGRAMME
Saturday, 25 October
Basics of Fermentation – Dry salting, brine fermentation and kimchi.
Selection, cutting and combination of vegetables.
Basics of food safety
Tips for planning fermentations
Methods for fermenting vegetables at home
Creative ideas for using fermented vegetables in everyday cooking
Register by 22 October via WhatsApp at +39 335 7263306 or by email at events@parkhotelmondschein.com
Sunday, 26 October
Fermentation of Seeds and Legumes – Soaking, sprouting and natural fermentation.
Methods for fermenting seeds, nuts and legumes at home
Enhancing flavour, nutrition and digestibility through microbes
Tips for planning fermentations
Creative ideas for using fermented staples in daily cooking
Preparation of various dishes (sunflower seed spread, miso-cashew cheese, fermented chickpea flatbread and falafel, ferment dough, linguine “Cashew & Pepe”)
Register by 22 October via WhatsApp at +39 335 7263306 or by email at events@parkhotelmondschein.com
Stefania De Leo is a chef and researcher with over ten years of experience in plant-based cuisine and natural fermentation. Trained and having worked in London at the Wild Food Café, she deepened her knowledge through travels and retreats in Japan, Latin America, and Europe, where she explored traditional fermentation techniques. Today, she connects food, microbes, and rituality – sharing the culture of fermentation in workshops and events as a source of health, flavor, and creativity.
Stefania De Leo is a chef and researcher with over ten years of experience in plant-based cuisine and natural fermentation. Trained and having worked in London at the Wild Food Café, she deepened her knowledge through travels and retreats in Japan, Latin America, and Europe, where she explored traditional fermentation techniques. Today, she connects food, microbes, and rituality – sharing the culture of fermentation in workshops and events as a source of health, flavor, and creativity.
