An immersive day among nature, wild herbs and live ferments. Sunday 26 July 2026, in Bisdalù – Peveragno (CN), from 9:30 to 17:00. Limited places. Two courses in one experience. Two skills you will keep using for years to eat better, spend less and live more mindfully. In the morning we will head out with Giulio Officinalis into the meadows to learn how to identify about 20 edible wild herbs directly in their natural environment. You will discover how to tell them apart safely, where to find them, when to harvest them and how to truly bring them into the kitchen. We will talk about safe identification, sustainable harvesting, properties and uses, recipes and botanical curiosities. After a lunch prepared by Bisdalù with seasonal ingredients and wild herbs, we will move on to the second workshop. Together with Mea and Nico from TIBI, we will enter the world of live fermentations. You will learn how to make kombucha, water kefir, fermented vegetables and ferments with wild herbs. We will work together step by step to understand how to achieve healthy, safe and repeatable fermentations even at home. At the end of the day you will take home the starter to begin kombucha right away, a jar of ferments made during the day, handouts and practical advice, and the skills to continue independently. Day schedule: 09:30 welcome and welcome breakfast. 10:00 easy hike and wild herb identification course with Giulio Officinalis. 12:30 lunch by Bisdalù. 14:30 fermentation workshop with Mea and Nico from TIBI. 17:00 final aperitif and goodbyes. The fee includes welcome breakfast, foraging course, full lunch, fermentation workshop, starter for the ferments, a jar of ferments made during the day and final aperitif. To preserve the tranquility of Bisdalù and make the experience even more enjoyable, we ask you to leave your car in the indicated parking area. From there, we will be happy to drive you to the venue with our cars. If you prefer to start immersing yourself in nature right away, you can also reach Bisdalù with a pleasant walk of about 20 minutes. Booking required. In just one day you will learn to recognize the food that grows spontaneously around you and transform it into living foods you can keep making for the rest of your life. Is it suitable even if I am starting from zero? Absolutely yes. No experience is needed in either foraging or fermentation. The course is designed precisely to guide you step by step, from the basics to hands-on practice. I already have experience. Will I still learn something? Yes. The day was also designed for those who already know these topics. We will share techniques, approaches and preparations that are rarely covered in introductory courses, as well as compare notes directly during the practical activities. How much walking is involved? The hike is easy and suitable for most people. We will walk calmly through meadows and paths, stopping often to observe, identify and gather wild plants. What should I bring? We recommend comfortable shoes or light trekking shoes, season-appropriate clothing, a water bottle and a small basket or fabric bag for collecting, optional. We will take care of everything else. Will I take something home? Yes. In addition to the knowledge gained during the day, you will receive the starter to begin your ferments right away, the necessary kit, handouts and practical advice to continue on your own. What if it rains? In the event of light bad weather, the event will still take place as scheduled, adjusting the program if necessary. If weather conditions do not allow the activities to be carried out safely, we will promptly communicate a new date. Are places limited? Yes. To ensure a hands-on experience and allow everyone to closely follow the activities, the number of participants is deliberately limited to 20 people. Can I participate if I have food intolerances? Certainly. If you have special dietary needs, simply let us know when booking. We will do our best to prepare an alternative suited to your needs. Why take part? Because in just one day you will gain two complementary skills that can be immediately applied in everyday life. You will learn to recognize the food that grows spontaneously around you and transform it into living foods through fermentation: ancient, practical and valuable knowledge that you can keep using for many years.
Price VAT included
An immersive day among nature, wild herbs and live ferments. Sunday 26 July 2026, in Bisdalù – Peveragno (CN), from 9:30 to 17:00. Limited places. Two courses in one experience. Two skills you will keep using for years to eat better, spend less and live more mindfully. In the morning we will head out with Giulio Officinalis into the meadows to learn how to identify about 20 edible wild herbs directly in their natural environment. You will discover how to tell them apart safely, where to find them, when to harvest them and how to truly bring them into the kitchen. We will talk about safe identification, sustainable harvesting, properties and uses, recipes and botanical curiosities. After a lunch prepared by Bisdalù with seasonal ingredients and wild herbs, we will move on to the second workshop. Together with Mea and Nico from TIBI, we will enter the world of live fermentations. You will learn how to make kombucha, water kefir, fermented vegetables and ferments with wild herbs. We will work together step by step to understand how to achieve healthy, safe and repeatable fermentations even at home. At the end of the day you will take home the starter to begin kombucha right away, a jar of ferments made during the day, handouts and practical advice, and the skills to continue independently. Day schedule: 09:30 welcome and welcome breakfast. 10:00 easy hike and wild herb identification course with Giulio Officinalis. 12:30 lunch by Bisdalù. 14:30 fermentation workshop with Mea and Nico from TIBI. 17:00 final aperitif and goodbyes. The fee includes welcome breakfast, foraging course, full lunch, fermentation workshop, starter for the ferments, a jar of ferments made during the day and final aperitif. To preserve the tranquility of Bisdalù and make the experience even more enjoyable, we ask you to leave your car in the indicated parking area. From there, we will be happy to drive you to the venue with our cars. If you prefer to start immersing yourself in nature right away, you can also reach Bisdalù with a pleasant walk of about 20 minutes. Booking required. In just one day you will learn to recognize the food that grows spontaneously around you and transform it into living foods you can keep making for the rest of your life. Is it suitable even if I am starting from zero? Absolutely yes. No experience is needed in either foraging or fermentation. The course is designed precisely to guide you step by step, from the basics to hands-on practice. I already have experience. Will I still learn something? Yes. The day was also designed for those who already know these topics. We will share techniques, approaches and preparations that are rarely covered in introductory courses, as well as compare notes directly during the practical activities. How much walking is involved? The hike is easy and suitable for most people. We will walk calmly through meadows and paths, stopping often to observe, identify and gather wild plants. What should I bring? We recommend comfortable shoes or light trekking shoes, season-appropriate clothing, a water bottle and a small basket or fabric bag for collecting, optional. We will take care of everything else. Will I take something home? Yes. In addition to the knowledge gained during the day, you will receive the starter to begin your ferments right away, the necessary kit, handouts and practical advice to continue on your own. What if it rains? In the event of light bad weather, the event will still take place as scheduled, adjusting the program if necessary. If weather conditions do not allow the activities to be carried out safely, we will promptly communicate a new date. Are places limited? Yes. To ensure a hands-on experience and allow everyone to closely follow the activities, the number of participants is deliberately limited to 20 people. Can I participate if I have food intolerances? Certainly. If you have special dietary needs, simply let us know when booking. We will do our best to prepare an alternative suited to your needs. Why take part? Because in just one day you will gain two complementary skills that can be immediately applied in everyday life. You will learn to recognize the food that grows spontaneously around you and transform it into living foods through fermentation: ancient, practical and valuable knowledge that you can keep using for many years.
