Ancient and new
The Art of Fermentation
December 15th 2026, 9am-6pm
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.
For chefs and cooks, restauranteurs, students, and food enthusiasts. Please note that this experience will be offered primarily in Italian.
This chef-led experience includes:
- Tastings and hands-on demonstrations of the recipes and techniques for Aspergillus, koji, miso, garum, and shoyu
- Discussion, presentations of research, and Q&A with Chef Gennaro
- Morning coffee and lunch at Zita
- Guided village tour
Itinerary
9:00am - Coffee at Zita and introduction
9:30am - Aspergillus and Koji: microorganisms, enzymes, and transformation
11:00am - Miso: composition, production, and maturation
1:00pm - Lunch at Zita, village tour & discussion
2:00pm - Garum: From its origins to contemporary uses
3:30pm - Shoyu: fermentation, moromi, and flavor development
4:30pm - Oxidation of fruits and vegetables: techniques, color, aroma, and transformation
5:30pm - Final discussion
€250 per person. For more details and to book, please contact concierge@monteverdituscany.com.