Condito Ferments · Delicatessen & fine foods
Good taste.
At home, too.
Miso, shoyu, garum and crunchy fermented vegetables from our kitchen lab in Bolzano. Handcrafted seasonings for depth, fresh acidity and new ideas in your kitchen.
Visit the Condito Ferments shop
Craft & passion
From good ingredients.
With time and curiosity.
Koji, salt and maturation create new flavours from familiar ingredients. In fermented vegetables, lactic fermentation develops fresh acidity. Get to know our product families and how to use them.
Explore the rangeFrom our kitchen lab in Bolzano
Get to know our ferments.
Seasoning pastes with depth
Miso
Chickpeas, lentils, lupins or bread: koji and long maturation create our savoury miso pastes. Each variety has its own character.
For soups, dressings, marinades, sauces and an extra spoonful of umami.
Shop miso
Flavour from lentils and rye
Shoyu
Our koji-brewed seasoning sauce made from lentils and rye develops a deep, balanced flavour through fermentation and maturation.
For vegetables, rice, pasta, broths and salad dressings. A small amount adds plenty of flavour.
Shop shoyu
A few drops. Plenty of flavour.
Garum
Intense seasoning sauces made from fermented ingredients such as fish, chicken, cheese or bread. We take an old culinary technique and develop our own recipes.
Add a few drops to sauces, soups, risotto or marinades, then taste and adjust.
Shop garum
Crunchy, spicy, gently tangy
Kimchi & vegetables
Our vegetable ferments are inspired by Korean cuisine and carry our own Bolzano character. Lactic fermentation develops their distinctive acidity and flavour.
As a side dish, on a bowl, with rice or to enrich a soup.
Shop kimchi & vegetablesFind ingredients, allergens, storage instructions and currently available varieties on each product page in the Condito Ferments shop.
Time, ingredients and kitchen craft
Inspired by tradition.
Developed in Bolzano.
Condito Ferments is our kitchen lab for new flavours. We combine traditional methods with Italian ingredients and our own ideas. We produce in small batches and use regional and organic ingredients whenever possible.
Bread, Parmesan rinds and vegetable trimmings can also become the basis for new seasonings. We explore how to make good use of valuable ingredients and create something with its own identity.
Explore the full rangeMore to discover
Black garlic
Garlic matured slowly with warmth, with a mild sweetness and balsamic notes. Use as a paste for sauces, marinades, dips or on bread.
Sweet creations
For example, our miso caramel chocolate spread: miso meets hazelnuts and dark chocolate. For bread, baking and desserts.
Good ideas begin
around a table.
A cooking class, a special celebration or an event in Bolzano: tell us what you have in mind.
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