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Giulia Pieri deals with training and dissemination in the field of fermented foods and in recent years has specialized in probiotic cuisine.

It organizes and holds courses on the fermentation of foods throughout Italy, spreading this ancient art which has always been rooted in human culture.
Through the knowledge and development of the countless bacteria that interact with food, fermentation allows the food itself an improvement transformation that brings nutrients, vitamins, enzymes and makes the food more digestible and assimilable. The fermentation of food therefore becomes a means to take care of oneself, taking the resources that the Earth gives us every season, respecting and making the most of the products that are processed and used in a gentle way.