Giacomo Lorandi
Giacomo Lorandi is a cook and a trainer in the fermentation field. Graduated in Economics from the University of Turin, he trained as a sommelier and fermenter and then he attended the Master Food and Society at the Bicocca University in Milan, to study food not only as a product but as an ecosystem of people, knowledge and places. His cuisine reflects his ethics: respect for the raw material and for those who produced it, seasonality and reduction of waste.
At the beginning of the School, Giacomo Lorandi’s workshop uses cooking together as an occasion to connect through gestures beyond formal introductions. Participants collaborate in the preparation of foods -jams, fresh pasta, and kimchi- that will be shared and consumed over the following days. Alongside ingredients, conversations and the unique microbiota of each participant blend together. Fermentation becomes a paradigm of sharing, queer care, and interspecies collaboration.
