Some trends, forecasts, and themes will torment us in the next few months. Analysts in the food sector have already begun writing about the future of restaurant life, tracing the guidelines for the year just beginning, 2018.
His name is Sandor Ellix Katz, and in the USA he's known as the guru of fermentation and stoveless kitchen. We met him in Tuscany to talk about kombutcha, kefir, yogurt and many other fermented products.
Yogurt, kefir, kombucha, soy sauce, miso, tempeh: fermented products are present on every supermarket shelf. Fermentation is an ancient technique of conservation and purification of foods that is having a new day in kitchens everywhere.