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The fermentation

Most fermented products currently on the market are inoculated with controlled bacteria at the final stage of production, often after pasteurization.

All our products are obtained through spontaneous fermentations . This guarantees the presence of beneficial live bacteria . The production chain and the fresh chain allow us to reach the consumer while maintaining a unique biodiversity .

Taking care of your internal ecosystem by nourishing it with the right bacteria is a precious choice for your health.

Fermented foods and drinks:

-They repopulate the intestine with positive bacteria (they contain more probiotics than many commercial supplements)

-Detoxify the body from heavy metals and toxins

-Prevent and treat gastrointestinal disorders, inflammation, cancer, candida, food intolerances, mycosis, allergies, obesity and diabetes

-Strengthen the immune system

-They provide an abundance of vitamins and minerals as well as improving digestion and nutrient assimilation

-They provide vitamin K2, found exclusively in fermented foods, which is essential for the functioning of vitamin D and can reduce the risk of coronary heart disease, stroke, calcification of the arteries, osteoporosis and tooth decay.

VIVI ferments LAB

VIVI ferments lab is the physical place that hosts our productions, a living laboratory, a space dedicated to both the production and the marketing of our products.

VIVI ferments lab aims to be a meeting and contamination place, where the production of living foods is accompanied by tastings, workshops, events and training moments related to the world of cooking, the art of fermentation, but also of personal growth and fulfillment.

VIVI ferments lab was born in Salsomaggiore Terme with the aim of involving local companies that share with us the mission of creating truly good and quality food, starting from the raw materials up to the production and marketing methods.

VIVI ferments lab is the beating heart of our project. A new way of sharing time and space. A new community of people in ferment.