Food, sustainability and fermentation. We talk about it with Carlo Nesler. Carlo tells us how fermented foods changed his life, the secrets of his miso and shoyu. In his CibOfficina he specialized in the fermentation and creation of flavorings.
For the friends of the Bosco, Carlo Nesler has prepared the code bosco10, inserting it on the product page under the heading "promotional code" you are entitled to a 10% discount: shop.cibofficina.online/
#food #fermentations #fermented
00:00 Food and fermentations
03:00 What is fermented food
05:42 Why fermentation is important
08:47 What is miso
11:35 What is shoyu (soy sauce)
THE WORLD OF FERMENTATION (book): www.macrolibrarsi.it/libri/__...
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