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BEGIN:VEVENT
UID:20260920T172438Z - 56469@eu786a.odoo.com
DTSTART;TZID=Europe/Rome:20261013T140000
DTEND;TZID=Europe/Rome:20261013T223000
CREATED:20260920T172438Z
DESCRIPTION:<a href="https://www.nesler.it/event/beyond-fermentation-con-sa
 ndor-katz-108">BEYOND FERMENTATION - con Sandor Katz</a>\nBEYOND FERMENTAT
 IONSandor Katz meets Carlo NeslerLocal Food from the Ecosystem to Global H
 ealth ​​ October 13\, 2026\, will be a memorable date for Italian ferm
 enters and beyond. Sandor Katz will visit the Nuova CibOfficina Nesler to 
 explore the meaning of the food cycle\, drawing on his practical\, histori
 cal\, and anthropological experience and knowledge of fermentation. The ti
 me is ripe to delve into important issues related to food and the environm
 ent from which it comes\, and to understand where we stand—with fermente
 d foods and beyond. This will be followed by a talk by Carlo Nesler\, who 
 will share his perspective as a producer of local fermented foods. Carlo w
 ill discuss his experience and vision for local fermented foods within the
  context of the contemporary food market: interesting and promising prospe
 cts are emerging in an environment that is certainly not forgiving and oft
 en lacks ethical considerations. After these presentations\, we’ll move 
 on to tasting and learning about various fermented foods and fermentation 
 methods in a friendly and relaxed setting—a sort of aperitif of discover
 y and discussion. The evening will continue at Tenuta il Radichino\, where
  we can continue networking and getting to know one another over a convivi
 al buffet dinner featuring also “glocal” condiments. ​ ​ ​ ​ H
 ere is the program for this exceptional event:: Nuova CibOfficina Nesler\,
  Canino 14:00 Arrival and welcome\, casual conversation\, and chill-in 14:
 30 Sandor Katz Microbes in Fermentation and Beyond: Human health\, soil he
 alth\, and evolution ​ ​ 16:30 Carlo Nesler What's the meaning of “l
 ocal fermented food”. A producer’s experience: balancing between marke
 t and vision. 17:30 Break 18:00 Chef’s tasting: Several experienced chef
 s and fermenters will present some of their creations\, paired with a glas
 s of wine. Tenuta il Radichino\, Farnese 20:30 Convivial dinner featuring 
 a [...]
DTSTAMP:20260920T172438Z
LOCATION:Nesler s.s. agricola\, S.R. 312 Castrense\, km 12.250\, Canino VT 
 01011\, Italy
SUMMARY:BEYOND FERMENTATION - con Sandor Katz
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.nesler.it/event/beyond-fe
 rmentation-con-sandor-katz-108">BEYOND FERMENTATION - con Sandor Katz</a>\
 nBEYOND FERMENTATIONSandor Katz meets Carlo NeslerLocal Food from the Ecos
 ystem to Global Health ​​ October 13\, 2026\, will be a memorable date
  for Italian fermenters and beyond. Sandor Katz will visit the Nuova CibOf
 ficina Nesler to explore the meaning of the food cycle\, drawing on his pr
 actical\, historical\, and anthropological experience and knowledge of fer
 mentation. The time is ripe to delve into important issues related to food
  and the environment from which it comes\, and to understand where we stan
 d—with fermented foods and beyond. This will be followed by a talk by Ca
 rlo Nesler\, who will share his perspective as a producer of local ferment
 ed foods. Carlo will discuss his experience and vision for local fermented
  foods within the context of the contemporary food market: interesting and
  promising prospects are emerging in an environment that is certainly not 
 forgiving and often lacks ethical considerations. After these presentation
 s\, we’ll move on to tasting and learning about various fermented foods 
 and fermentation methods in a friendly and relaxed setting—a sort of ape
 ritif of discovery and discussion. The evening will continue at Tenuta il 
 Radichino\, where we can continue networking and getting to know one anoth
 er over a convivial buffet dinner featuring also “glocal” condiments. 
 ​ ​ ​ ​ Here is the program for this exceptional event:: Nuova Cib
 Officina Nesler\, Canino 14:00 Arrival and welcome\, casual conversation\,
  and chill-in 14:30 Sandor Katz Microbes in Fermentation and Beyond: Human
  health\, soil health\, and evolution ​ ​ 16:30 Carlo Nesler What's th
 e meaning of “local fermented food”. A producer’s experience: balanc
 ing between market and vision. 17:30 Break 18:00 Chef’s tasting: Several
  experienced chefs and fermenters will present some of their creations\, p
 aired with a glass of wine. Tenuta il Radichino\, Farnese 20:30 Convivial 
 dinner featuring a [...]
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