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MAGAZINE Februar y/March 2025 and ‘good’ bacteria, make an essential con- tribution to maintaining a balanced intestinal microbiota, an aspect increasingly recognised as crucial for overall health. The intestinal microbiota, which can also be understood as a ‘second brain’, plays a funda- mental role in regulating digestive processes, metabolism and even mood, thanks to the con- nection between the intestine and the central nervous system. Recent studies suggest that regular consumption of fermented foods can reduce chronic inflammation, improve digestion and strengthen the immune system. For restaurant owners, communicating these benefits is essential to capture the interest of customers who are health-conscious. Offering fermented dishes means proposing a new sen- sory experience, but it also represents added value for those looking for functional foods that combine taste and health. Mirko Gatti agrees: ‘Until recently, fermentation was only known in the wellness sector, but today information is more widely available and customers are starting to appreciate it more and choose it with greater awareness. The fact that fermented ingredients are also present in more accessible contexts has helped make them less of a niche product and stimulate culinary curiosity’. THE SCIENCE OF FERMENTATION IN THE SERVICE OF QUALITY From a technical point of view, fermentation is not a simple practice. It is a process that requires scientific knowledge and a rigorous approach, but this is precisely where its charm lies: the ability to blend art and science. For the restaurateur who wants to focus on fermenta- tion, it is essential to invest in staff training and experimentation. Modern technologies for con- trolling fermentation processes now allow us to complexity. Even the use of miso, associated with Asian cuisine, can be adapted to a local dimension: think of an ‘Italian miso’ produced with native legumes such as Castelluccio lentils or Trasimeno beans. One example is the àbitat restaurant in San Fermo della Battaglia (CO), led by chef Mirko Gatti , Michelin Green Star 2025, who has made fermentation one of the key elements of his culinary project, together with foraging and cooking over high heat. A natural progression, influenced by the chef's experiences in avant-garde restaurants such as Noma, Relae, Maos and Aulis , and collabo- rations with international organisations such as Hom and Jaras in Thailand. ‘Fermentation is inherent in nature: moulds and micro-orga- nisms are ingredients already present in the ecosystem. If the intention is to bring a natural element into the restaurant, it is unthinkable not to use fermentation techniques, which conce- al unique flavours. It's seasonality taken to the next level, it's the land in its deepest expression,’ explains the chef. Fermentation also allows the creation of flavours that would not otherwise be immediately available. Hence the idea of àbitat to structure its menu according to three seasons: autumn, with ingredients from the fo- rest and game; winter, with a focus on the sea; spring, dedicated to freshwater fish, thanks to the proximity of Lake Como. A concept that goes beyond the classic idea of seasonality and is lin- ked to the ecosystem. Fermentation thus beco- mes a bridge between past and future, capable of enhancing local products and projecting a centuries-old tradition into a fresh dimension. HEALTH BENEFITS One of the main reasons for the rise of fermen- tation is the growing attention to health and wellness. Fermented foods, rich in probiotics ----------------------------------------------------------- AT PAGE 40 DID YOU KNOW? Fermentation: the new frontier of contemporary catering A JOURNEY THROUGH WELLNESS, CREATIVITY AND NEW TRAINING OPPORTUNITIES TO INTEGRATE LIVING FLAVOURS INTO MENUS, ENHANCING CUSTOMER HEALTH AND SUSTAINABILITY, THE ENVIRONMENT AND BUSINESS by Alessia Manoli Fermentation is not new, but rather a return to our roots. In an era where culinary innovation is intertwined with the need for sustainability, waste reduction and attention to health, this ancient practice is experiencing a renaissance. However, looking at fermentation as a simple trend risks reducing its significance. For the mo- dern restaurateur, fermentation shouldn't just be a technique: it's worth much more if interpreted as an opportunity to redefine the concept of authenticity, uniqueness and perceived value. 2025 promises to be the year when fermented foods will be recognised not only as exotic or healthy ingredients, but also as cultural vehicles and means of storytelling. Kimchi, kombucha, miso and kefir are now familiar names, but what does it really mean to integrate these elements into a restaurant offering that doesn't just follow trends, but aims to create a distinctive identity? FERMENTATION AND CULINARY IDENTITY: A NEW DIALOGUE WITH THE LAND In the Italian restaurant scene, where local pro- duce is an essential element, fermentation offers the possibility of reinterpreting local ingredients and traditions in a modern key. It's an oppor- tunity to rediscover our gastronomic heritage through a different lens. After all, fermentation is a way of telling the story of time: the transfor- mation of ingredients takes place through the control of environmental conditions, constant monitoring and interaction with nature. This ma- kes it deeply linked to seasonality and the local area. Take fermented vegetable preserves, for example, an ancient farming practice for preser- ving harvests, which can now be reinterpreted with a contemporary gourmet touch. This is already being done, especially in some innovative restaurants in Northern Italy, where fermented cabbage and roots are served as ac- companiments to meat or fish dishes, or used to create broths and sauces with a unique aromatic XII