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This workshop, led by Stefania De Leo in collaboration with Igor Kuznetsov, focuses on fermentation techniques as a way to reconnect with our food through touch, scent, and the senses.
Together, we’ll explore various techniques for fermenting vegetables (dry-salting, brine, and kimchi) to empower you to create these valuable foods at home. The workshop emphasizes a mindful connection with what we create, bringing care and love to each plate. A tasting will be offered, accompanied by Igor’s delicious homemade ramen soups.
When: December 1, 2024, 11 am to approximately 3 pm
Where: Piavestraße 15, 39100 Bolzano
Registration: by November 29 via WhatsApp at +39 335 7263306 or by mail events@parkhotelmondschein.com
Cost: €90 (including materials, ingredients & lunch)
This workshop, led by Stefania De Leo in collaboration with Igor Kuznetsov, focuses on fermentation techniques as a way to reconnect with our food through touch, scent, and the senses.
Together, we’ll explore various techniques for fermenting vegetables (dry-salting, brine, and kimchi) to empower you to create these valuable foods at home. The workshop emphasizes a mindful connection with what we create, bringing care and love to each plate. A tasting will be offered, accompanied by Igor’s delicious homemade ramen soups.
When: December 1, 2024, 11 am to approximately 3 pm
Where: Piavestraße 15, 39100 Bolzano
Registration: by November 29 via WhatsApp at +39 335 7263306 or by mail events@parkhotelmondschein.com
Cost: €90 (including materials, ingredients & lunch)
Stefania De Leo has over 10 years of experience in plant-based cuisine. She began her career at the Wild Food Cafe in London and then transitioned to the field of retreat and healing foods, working at retreats worldwide. Over the past five years, her focus has increasingly turned to fermentation techniques and fermented foods, enriching meals with umami flavors and harnessing the healing power of microbes to support gut and immune health. For three years, she led a fermentation lab at the five-star estate Borgo Santo Pietro, supplying her ferments to the Michelin-starred restaurant "Saporium." Stefania continues to bring her expertise in plant-based and microbial cuisine to retreats and pop-up events.
Stefania De Leo has over 10 years of experience in plant-based cuisine. She began her career at the Wild Food Cafe in London and then transitioned to the field of retreat and healing foods, working at retreats worldwide. Over the past five years, her focus has increasingly turned to fermentation techniques and fermented foods, enriching meals with umami flavors and harnessing the healing power of microbes to support gut and immune health. For three years, she led a fermentation lab at the five-star estate Borgo Santo Pietro, supplying her ferments to the Michelin-starred restaurant "Saporium." Stefania continues to bring her expertise in plant-based and microbial cuisine to retreats and pop-up events.
Igor “Iggy” Kuznetsov was born and raised in Russia and opened his first restaurant in Vienna in 2019. He learned his craft not only in Austria, but also in Spain and Tokyo, which allowed him to master the art of blending diverse influences into delightful creations. With his Ramen Pop-up, he now combines the training and experience he gained in Japan with local South Tyrolean products, to inspire his guests with delicious Ramen creations.
Igor “Iggy” Kuznetsov was born and raised in Russia and opened his first restaurant in Vienna in 2019. He learned his craft not only in Austria, but also in Spain and Tokyo, which allowed him to master the art of blending diverse influences into delightful creations. With his Ramen Pop-up, he now combines the training and experience he gained in Japan with local South Tyrolean products, to inspire his guests with delicious Ramen creations.
Photocredits: Luz del Carmen
Photocredits: Luz del Carmen
