Ancient and new

The art of fermentation

December 11th 2026, 9am-3:30pm

Experience an immersive day inside the kitchens of Monteverdi learning the ancient and endlessly evolving art of fermentation. Merging the practical with the creative, this time-honored tradition of preserving and transforming humble ingredients--from wine, cheese, cured meats, to beyond--is woven into the local cuisine of Tuscany and food cultures around the world. 

Led by Chef Gennaro D’Agostino, an expert in fermentation and the head of culinary research and development at Monteverdi, this culinary journey will explore new and innovative techniques in fermentation.

Through presentations and hand-on demonstrations, learn about the preparation of fermenting agents Aspergillus, koji, miso, garum, and shoyu, and taste the extraordinary worlds of flavor they reveal in simple, local ingredients from the forests and fields of the Val d’Orcia.