Get the most popular superfoods: the dried fruit and i seeds Oily. Combine the trendiest technique of the moment: the fermentation. And add the authenticity of organic ingredients and 100% vegetable and the absence of any additives. What do you get? The "recipe" of Fermentini, i "Cheese-like" vegans who have set out to conquer the world from Italy. Reward yourself to London as "best natural ingredient of the year" and included in Germany among the 20 products biological most innovative, the Fermentini are born from the creativity of the chef Milanese vegan-raw food Daniela Cicioni and from the experience of the Romagna company Euro Company, which put them into production with an innovative technology developed fromUniversity of Bologna thanks to a research project co-funded by the Emilia Romagna Region. Result? Amazing. With the same consistency, compact but soft, of the municipalities cheeses and the same use opportunities. But with a strong taste, where the acidity given by fermentation it is balanced by the sweetness of dried fruit. A new way, tasty and convenient for consuming dried fruit. And an all-Italian response to the increasing request for simple foods, natural, healthy and completely vegetable.

ONLY 4 INGREDIENTS AND ZERO ADDITIVES
Cicioni fermenters are made only with four basic ingredients (fruit dried, oilseeds, water and salt) and are lacking of each type of additive (dai thickeners to preservatives). Besides being organic and vegans certified, are also suitable for celiac and to lactose intolerant since they contain neither gluten nor milk derivatives. To make them you start by leaving almonds and cashew nuts, in equal quantities (38% each of the total ingredients of the packaged product) in soaking for about 10 hours with water and bacteria lactic acid. Then water and salt are added, and the mixture is ground. Then we move on to fermentation, which takes place in a controlled temperature cell until pH goes below the value of 4.4.
Then the Cicioni fermenters are put into the characteristic mold octagonal in shape and dried for 24 hours. Then they spend five days in the seasoning cells, to then be distributed in the organic circuit, from specialty stores to large ones chains (like Naturasi, Piacere Terra and Bio c’Bon). The fermenters are kept in fridge and have a shelf life of 60 days. You can enjoy them alone, on bread with a drizzle of extra virgin olive oil olive, or in many delicious recipes. Cut to flakes or cubes, are added to salads and vegetables and shakes with creams and sauces.

AN OPEN SOURCE PRODUCT
The fruit of the creativity by Daniela Cicioni and competence productive of Euro Company is "Open source"s. In fact, both the recipe and the production process were not deliberately patented. Indeed, the company has dedicated to the fermentation tanks a book that makes available to all (including competitors) knowledge on these products and which also collects 27 recipes of fermenters, cured by Daniela Cicioni herself. Euro Company strongly believes in this new one typology of products. So much so that, in addition to the Cicioni brand, it also proposes those made at 100% of cashew nuts with the addition of herbs aromatic or spices that are sold under the Fermi brand. And then, since that of the fermenters is one "Open family", it is still growing: now in the pipeline there is Ferme, a flowery rind product, made with cashews and walnuts macadamia. Proof gourmet.

Manuela Soressi
2019