Involved in the regeneration of lagoons, ponds, and soils and often holds courses and information evenings. Her work is carried out between Switzerland, Italy, Germany and Armenia, both to assist third parties and for professional development.

Former professional communicator for national institutions and committee member of Slow Food Switzerland / Ticino.

Known for her many activities in the culinary and gastronomic field, and especially for her commitment to organic and regional Ticino cuisine. Awarded 14 points by Gault&Millau for her restaurant Ponte dei Cavalli. Former active member of Slow Food. Author of several cooking books.

Biologist with a PhD in Biodiversity and Evolution. As a former university researcher, he is passionate about fermentation and is a promoter of the benefits of microbes. Today he teaches courses, seminars, and does consultations on fermentation. Known for his blog "Fermentalista."

She brings her passion for fermentation and anthropological insights to moderate a round table discussion on "food resistances" during the Fermentation Days.

Chef and fermenter from Basel, Switzerland. Founder of PureTaste - zero waste Fermentation Manufacturer. Fermentation leader in Switzerland.

She conducts expressive workshops in studios and in natural settings. Through her therapies, she aims to activate the innate self-healing capacity that resides within each individual.

Passionate about plant-based living. Contributor to a more sustainable and regenerative future of Man&Earth.

Emma Sicher is a transdisciplinary designer and fermenter exploring the potential of microorganisms in materials and food. Her work has been exhibited internationally, and she investigates the intersections of design, microbiology, and cultural anthropology. Currently affiliated with the Matters of Activity Cluster of Excellence at the Humboldt University of Berlin.

Giulia Tomasello is an interaction designer committed to female’s intimate care and its innovation, combining biohacking and interactive wearables. Founder of ALMA where design, science and anthropology are combined to co-create tools for a radical cultural change in female’s bodies.

Expert mixologist in chemistry and methods for making cocktails with kombucha and other lacto ferments.

A Geneva-based artist from Ticino, she explores unpredictability in her work, allowing materials to express themselves freely and creating hybrid entities.

She is a gastronomic researcher specializing in fermentation techniques. Currently pursuing her PhD in Gastronomic Sciences.

Mattia, a clinical geriatric nurse, passionate fermenter and yoga enthusiast, is offering a course on fermented vegetables for Fermentation Days through his fermentation project, Fermenticino.

In 2020, he founded Birra Arbànt, a project dedicated mainly to cellar beers, aged over months or years in oak barrels that previously contained wine.

They are the founders of the project 'Semper Vivum Fermenti', which is active in the Onsernone Valley (Ticino) and will be producing a workshop on the magic of koji.

Caterina, also known as Caterina di Tavola Calma, is a passionate advocate of real food and fermentation. Her work revolves around guiding others in discovering the authentic flavors of homemade dishes, including bread with sourdough, fermented vegetables like sauerkraut and kimchi, and naturally-made wines.

Adele Buffa is an eco-social designer. Her research and practice focus on sewing as a participatory tool to promote ecological and social transformation in different contexts.

Chef at La Roverella Farmhouse promotes fermented products for everyday use, aiming to make them as popular as olives, cheeses, and cured meats.