Il prato è in tavola!
About us
Real Food Rome
Dafne Chanaz
Why Real Food Rome?
Partners and contributors
Contacts
Food for thought
University teaching programs
Hands-on: Italian food from farm to table
Books and articles by Dafne
Special investigations
Cooking classes
Our philosophy
Our 5 guidelines
Pick your class
Book your class
Photo galleries
Cibi Fermentati
02_prepariamo_l_idromele
03_ginger_beer
05_generalita
06_spezie_per_crauti
07_sauerkraut
08_posti_a_fermentare
10_alici_sotto_sale
11_le_proprieta_nutritive
12_ceci_per_koji
14_macinati_nel_tritacarne
16_ceci_e_cereali_con_aspergillus
18_koji_senza_ossigeno
19_posto_a_fermentare
20_cena_fermentata
24_verdure_fermentate
25_verdure_e_alici_fermentate
26_convivio
