Advanced lamination and classic French methods. althearaccontidifarina.it

Techniques and formulations for modern dairy‑free cheeses. altrociboacademy.com

From cultured cheeses to fermented cold cuts. corsodicucinavegan.com

Field practice on edible wild botanicals and sensory pairing. I’m deeply fond of Sascia’s competence, kitchen genius and generous personality. instagram.com/sascia_trevisan

Conceptual dining methodology: designing eating experiences as artistic narratives. marijevogelzang.nl

I’m particularly grateful to Ester: her outstanding preparation and experience gave me the essential foundations to start, understand and produce fermented vegan cheeses. facebook.com/ester.simoncini

Contemporary vegan cheesemaking approaches and flavor architecture. martinoberia.com

Cultures, aging and rind development. cashewbert.com

Temple food principles, balance and seasonality.

Neighborhood tavern classics reinterpreted with plant‑based techniques.

Foundation on vegetable ferments and safe practice. (Viterbo) nesler.it

Hands‑on exploration of cultured preparations. (Cesena‑FC) giuliapieri.com

Baking course with the owner of MACTRA (Vitorchiano‑VT). facebook.com/mctra.official