13 An ancient technique that requires discipline, measurement, time and a high respect for raw materials. A contemporary technique that is nourished by constant research, passion, commitment. The technique of fermentation is like a metaphor for a chef’s job: for this reason Daniela Cicioni, haute cuisine guru in raw and vegan preparations, has been leading a path to study its secrets, methods and benefits. As a primary vocation, fermentation arose to respond to a need to preserve food; in the absence of oxygen, in fact, some microorganisms - moulds, yeasts, bacteria, active enzymes of totally natural origin - act on sugars turning them into high-conservation action compounds. Through the fermentation process, food undergoes an evolution that, in addition to modifying its appearance and taste, increases its shelf life, digestibility and vitamin supply. in Ferment
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