On February 24, 2025, in the welcoming space of Ammilos Cooking Experience, Condito hosted a unique Food Tasting Event dedicated to culinary techniques and the use of fermented products, highlighting the exceptional depth of flavor they bring to dishes.
Top chefs and partners from the gastronomy industry had the opportunity to taste the unique flavors of Miso, Shoyu, Black Garlic, and Koji Rice, exclusively offered in the Greek and international markets by Condito. These products provide deep, complex flavors, unlocking the fifth taste—umami—further enhancing ingredient combinations and triggering chain reactions on our taste buds.
Chef Vasilis Papangelos, founder of Umami Fermentation Art, shared his passion for natural fermentation through his cooking, showcasing the endless possibilities of these products in professional kitchens. Guests enjoyed creative preparations and explored an exciting world of flavors.
