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 a way 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. Ingredients, conversation, and each participant’s microbiota blend together, making fermentation a paradigm of communal sharing, queer care, and interspecies collaboration.
