The fermenting kitchen

Preparing fermented vegetables


Tuesday 21 January


7pm – 9:30pm

Alongside chef Giacomo Faberi, participants will discover how to prepare vegetables after two different types of fermentation: natural and pickling.
For the preparation of fermented products, first you need to get in tune with nature, to understand how the natural life cycle transforms foods into something new and special. Fermentation is an ancient process, used in order to conserve food, which derives from the natural production of biological preservatives. Fermented foods are rich in omega-3 and anti-oxidants, all beneficial for the health of your digestive system. At the end of the experience, participants are free to take their prepared foods away with them.

Curated by Bulli & Balene



  • Tuesday 21 January from 7pm to 9:30pm
  • Cost: 40€ including the dinner cooked during the cooking class

To partecipate click on the JOIN button on the top of the page

curated by

Bulli & Balene


Bulli & Balene runs the bistro inside B9, which is open all day, until midnight. You will be able to sample excellent spritzes and selected wines, as well as recipes including cicchetti and tramezzini, the result of an in-depth study into the deep knowledge contained in Venetian techniques.

bulli & balene