About
Tomás Herrera
Tomás Herrera started Fermento Kitchen in a shared kitchen with three crocks of kimchi. It now supplies ferments to 140 restaurants and grocers in northern Italy.
Tomás talks about the business of small batches on Friday and leads fermentation and fundraising sessions in the tracks.
On the programme
Sessions
Day 1 · 2:40 pm · Kitchen Lab
Fermentation for Restaurant Menus
Day 2 · 11:45 am · Main Stage
Talk: The Business of Small Batches
Day 2 · 2:00 pm · Talk Room
Raising Money for a Food Brand
Also on the programme
More speakers
Nadia Okonjo
Food designer · Studio Gusto
Lea Fontaine
Illustrator and brand designer · Atelier Lea
Federico Neri
Editor and host · Radio Sapori
Martina Esposito
Founder · Gruppo Mare
Hear them in person
Capricciosa 2027 · 15–17 April · Ex Manifattura Dora, Turin. Festival passes from €290, Saturday tickets €45.