Live kitchen

Interest in fermented foods is growing rapidly in Italy. Online search trends are on the rise, and print media is increasingly dedicating space to these living foods: delicious foods that are good for you.
Numerous studies confirm the benefits of supplementing your daily diet (preferably plant-based) with live fermented foods, which provide a rich biodiversity and probiotic and prebiotic vitality. At the same time, they are increasingly available in specialized organic stores, online, and in some large supermarket chains.
We are facing a great revolution: the food of the future will no longer consider only hedonistic pleasure (taste) in favor of a much healthier combination with holistic well-being (body and mind).

This book is a quick tool to help you discover and incorporate these "new" products into your daily diet. It's not a manual on how to make your own fermented foods, but rather a popular book—easy, clear, and simple—for everyday cooking, whether at home or for a quick lunch break at work.
A guide that accompanies the reader with easy, plant-based recipes to experience the fermented foods revolution with lightness and flavor.
A book that explains how to get a four-year-old to eat kimchi or – perhaps an even more difficult challenge – a grandfather who only says yes to tortellini in broth!

Easy, seasonal dishes, open to sharing and change: each recipe is a tip, a suggestion, a suggestion.
The cook-reader, the protagonist of this volume along with the live fermented foods, has the choice of following it to the letter or improvising with a few small variations. So, let's make room for fermented beverages (kefir and kombucha), fermented vegetables (sauerkraut, kimchi, and giardiniera), fermented cheeses (fermented plant-based cheeses made from nuts and seeds), fermented sauces (miso and shoyu), and plant-based yogurts (rice, almond, and oat yogurts).

Happy living cuisine!