CHI SIAMO

La nostra impronta zero

REVOLUTIONIZING TASTE

Our Mission

We provide convenient access to the natural essence of flavor by using fermentation as a food transformation tool. Our ingredients focus on reducing food waste and redefining it in its true meaning.

The Garum Project

The Garum Project Is dedicated to research and is part of the incubator program at the NOI Tech Park in Bolzano, Italy
Has been working to push the boundaries of their concept and products since 2018
Is committed to find tasty applications for underappreciated food sources

OUR SELECTION

Types of Garum

Beef garum

Made from beef trimmings.

Fish garum

A new interpretation of the traditional recipes of the ancient Romans.

Chicken garum

Made from retired organic laying hens.

Milk garum

This garum is made from whey - the number 1 by-product of cheese production.

Veggie garum

Produced from "not-fit-for-sale" vegetables and cuttings, such as carrot peelings.

THE re.GARUM EXPERIENCE

Taste, redefined

At the re.garum Experience, Mattia shows how we see the world of natural taste. A journey through the wonderful world of natural food.

The facts:
Learning from the source: Join Mattia on one of his live streams to discover the latest recipe inspirations. New dates are released on our newsletter continuously.