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Fomento Fermento is an art and food project. During workshops, participants are encouraged to bring their recipes, ideas and experiments to share with the group. FF seeks to be informal, hands-on and fun; yet it aims to be informative and to discuss the science and history of fermentation. I hope to foster connections between people - to foment the fermentation of love through magic, science, fun and exchange.

For more, please visit my @fomentofermento Instagram page. Thank you!

Follow me @pieropassacantando ! 🙏😘
My very strict🍕🍕🍕 pizza diet🍕🍕🍕 continues 🤣🤣🤣: I left this dough out and kind of over proofed it, so folded it on itself a bunch of times, made it into a thin square and it came out crunchy crackery. Topped with a thin layer of Tunisian hari
Made some sourdough pizzettas! First one, charred smokey eggplant, bucheron goat cheese, walnuts and homemade loquat jam. Sweet and savory! Delicious! Second one, the classic Margherita: tomato purée, mozzarella fior di latte from Puglia, bas
Fermented the dough for these noodles with a bit of sourdough starter! They came out amazing! Broth is made with pork neck (previously marinated - fermented? - in very strong homemade kombucha, soy, sugar, garlic ginger and five spice), chickpeas, mu
Working on wide handpulled noodles, here made in a stir fry 😋😋😋
on zoom with the friends of @cornioloartplatform making chinese hand pulled noodles!
1/2 whole wheat sourdough with caraway seeds!
Slice of heaven. Homemade lemon jam from the garden, butter, toasted caraway sourdough (1/3 whole wheat, 2/3 white flour)
Milk kéfir, double fermentation, second one with strawberries and honey! Came out very fizzy! look at all those bubbles!
Tried my hand at bao, leavened with my sourdough starter. Inspired by char siu bao (BBQ pork bun), I stuffed it with pumpkin and pine nuts! 😋😋😋
I decided that I will post all my food pics of my non fermented cooking endeavors at my @pieropassacantando account. This account right here will be devoted more specially to the activities of Fomento Fermento as an art project, workshop and sometim
Torta al testo: a fermented flat bred from the italian central region of Umbria, particularly the city of Perugia. Here filled with friggitelli peppers (similar to shishito or pimentón) that were stuffed with ricotta, walnuts and mint. We mad
Quarantine veggie burger: homemade poppy seed sourdough potato bun (more in pic 2), patty (berbère lentils, mushrooms, walnuts, spiced butter, egg, breadcrumbs, flour), melted sheep and cow cheese, romaine, cherry tomatoes, raw onion, cornicho
🎶If loving you is wrong... I don't wanna be right... 🎶 Blastemy from the 80s past: penne with cream, saffron, corn, a pinch of sweet paprika and Parmigiano.
Made some Ethiopian-inspired food! Injera bread (more below) topped with: lentils with berbere (an Ethiopian spice mix), cabbage/carrots/potatoes with turmeric and cumin, little salad with tomatoes, onions and Romaine with a squeeze of lemon. The inj
Made some long fermentation sourdough! Super happy with this one, got the crumb to have some big bubbles (Pic 2), have a good shape and oven spring! ⚡⚡⚡
Breakfast of champs! Crispy sourdough pieradilla with semi aged sheep and cow cheese, scrambled eggs, avocado, cherry tomatoes (hiding), raw onion, romaine, cayenne pepper, squeeze of lemon 🌞🍋😋
That's a funny looking salad 👀🤣: obviously boiled eggs (maybe went a little overboard cartoony/50s?), cornichon, capers, cauliflower, potatoes, romaine lettuce. Dressing: cucumber fermented in my milk kéfir, kéfir, mustard, mayo, oil,