The Garum Project, Via A. Volta 13a, Bolzano (2026)

17/06/2026

What Chefs Say About Regarum: ⭐️🍲
IT// La realtà: Immerso nel cuore della Franciacorta, il Due Colombe è un tempio dell’alta ristorazione italiana. La cucina di Chef Cerveni unisce la profonda tradizione del territorio a un’eleganza e una tecnica impeccabili, premiate da anni con la Stella Michelin. Sono un cuoco, da 40 anni. ho assorbito i valori della cucina tradizionale x poi svilupparla in ciò che faccio ora. Non ho mai protato interesse al mondo delle fermentazioni. Per pigrizia forse. Poi ho conosciuto Mattia, qualche anno fa, quando “era” ancora cuoco, anche se il cromosoma rimane. mi ha fatto conoscere il mondo garum. Ora posso dire di utilizzare ogni tipologia di garum per indefinite preparazioni, come protagonista o semplicemente condimento. Ma felice di dare più salubrità ai miei cibi, una profondità di gusto inaspettata e più sostenibilità per il pianeta 🌱

EN// The reality: Nestled in the heart of Franciacorta, Due Colombe is a temple of fine Italian dining. Chef Cerveni's cuisine combines the deep tradition of the territory with impeccable elegance and technique, recognized for years with a Michelin Star ⭐️
"I've been a cook for 40 years. I absorbed the values of traditional cuisine and then developed them into what I do now. I never took any interest in the world of fermentation — out of laziness, perhaps. Then I met Mattia a few years ago, when he was still "a cook," even though that chromosome never really leaves you. He introduced me to the world of garum. Now I can say I use every type of garum for countless preparations, whether as the star of the dish or simply as a seasoning. But I'm happy to give my food more healthfulness, an unexpected depth of flavor, and greater sustainability for the planet 🌱

13/05/2026

Many thanks to our new partner Ortofrutta, we look forward to a great collaboration 🤗

18/12/2025

🥟 RE.GARUM ADVENT CALENDAR: DAY 19 🥟
👇 THE SECRET TO THE ULTIMATE TORTELLINI

"Tortellini al B***o e Salvia". An Italian icon. But too often, it’s just dry pasta sliding around in greasy, separated butter. Or worse, the butter burns before the flavor develops.

Today, we go SMARTER and DEEPER. We are using a Brown Butter (Beurre Noisette) Stabilized Emulsion. We brown the butter first to unlock nutty, toasted notes, then stabilize it with a 50/50 re.garum blend. The result? A sauce that tastes like caramel and roasted herbs, with the texture of heavy cream.

🛒 INGREDIENTS:
500g Fresh Tortellini (Meat or Veg) 🥟
200g Butter (Cold, cubed) 🧈
Fresh Sage leaves (A generous amount) 🌿
120g Water 💧
40g re.garum Milk 🥛 (Creaminess)
40g re.garum Veggie 🥕 (Herbal depth)
10g Cornstarch 🌽

🔥 THE SMARTER METHOD:
1️⃣ The Noisette: Place the butter and sage leaves in a saucepan over medium heat. Let it foam and sizzle. Cook gently until the milk solids turn hazelnut-brown and the sage is crispy. Crucial: Remove the sage leaves and set aside for garnish. K
2️⃣ The Base: In a clean saucepan, whisk water, both re.garums, starch, and heat until it gelatinizes and becomes a thick cream.
3️⃣ The Emulsion: Slowly pour the brown butter into the creamy base while blending with an immersion blender. Result: A glossy, hazelnut-colored emulsion that is thick and unbreakable.
4️⃣ The Pasta: Boil tortellini in UNSALTED water (the sauce is savory enough!). Drain and toss directly into the emulsion. Top with the crispy sage.

💡 WHY BROWN BUTTER + GARUM? The "Maillard reaction" of the browned butter amplifies the savory umami of the re.garum. It turns a simple dish into a complex, gourmet experience.

Team Meat or Team Cheese? Let us know below! 👇

17/12/2025

🧈 RE.GARUM ADVENT CALENDAR: DAY 17 🧈

Let’s be honest: sometimes the simplest things are the best. Bread and butter. But we are deep into December, so even simplicity needs to get... SMARTER.

Today, we are transforming a standard block of butter into an Umami Cloud. The recipe is immediate, but the result tastes Michelin-starred. It’s not just about whipping the butter; it’s what you whip into it.

👇 SAVE THE ULTIMATE LAST-MINUTE APPETIZER HACK

🛒 INGREDIENTS:

200g High-Quality Butter (Crucial: soft, room temp!) 🧈
THE SECRET WEAPON:
100g Milk 🥛
25g re.garum Milk 🧪 (The stabilizer & flavor)
A tiny pinch of fine salt 🤏

🔥 THE SMARTER METHOD:

1️⃣ The Whip: Place the softened butter in a stand mixer. Whip on high speed. Do not stop until it doubles in volume and turns snow-white. This takes a few minutes.
2️⃣ The Emulsion: Lower the speed. Slowly stream in the milk previously mixed with re.garum Milk and salt. Result: You now have a stable, impossibly silky emulsion that tastes like rich, cheesy alpine butter.

🎨 NOW PLAY WITH FLAVOR (Choose Your Fighter): Use the base above and customize it instantly:

🏔️ The Alpine: Add fresh lime zest and black pepper. Fresh and deep.

🍅 The Mediterranean: Swap the milk garum for re.garum Veggie. Fold in chopped thyme, rosemary, dried tomatoes, and olives.

🐟 The Instant Classic: Swap the garum for re.garum Fish. It gives you the complex flavor of "butter and anchovies" with zero prep.

🥖 TO SERVE: Warm bread, crusty on the outside, soft inside. Nothing else needed.

Which team are you? Alpine, Mediterranean, or Fish? Let us know below! 👇

16/12/2025

🥔 Dec 16 - THE "ROBUCHON STYLE" MASH (Cheat Day Edition) 🧈

We are entering the realm of legends. Joël Robuchon made the world's most famous mashed potatoes, mostly because he used an insane amount of butter.

Today, we are doing a "Smart" version. It is still incredibly rich, glossy, and sinful.
⚠️ Disclaimer: Do not schedule a blood test for tomorrow. This is pure soul food, not diet food.⚠️

Ideally, this recipe demands the finest Alpine butter and specific potatoes. But since we don't always have a mountain dairy farm next door, we use a secret weapon to recreate that earthy, deep "mountain flavor": re.garum Milk.

📝 The "By Eye" Recipe (for 1kg of potatoes):

The Ratios:
🔹 1 kg Potatoes (floury/starchy type)
🔹 Approx. 300g Cold Butter, cubed (Yes, really. Trust the process.)
🔹 50-100ml Hot Milk (adjust for consistency)
🔹 A pinch of Salt (one of the rare times we use it!)
🔹 The Magic: re.garum Milk (and optional re.garum Veggie)

👨‍🍳 The Method:
1️⃣ Boil & Dry: Boil the potatoes until tender. Peel and pass them through a potato ricer (or a fine sieve for the brave) back into the pot. Dry them out over low heat for a minute to remove steam.
2️⃣ The Workout: Turn the heat to the absolute minimum. Start adding the cold butter, a few cubes at a time, whisking vigorously. The emulsion creates that signature gloss.
3️⃣ Texture: Add the hot milk slowly until you reach the perfect creamy consistency (not too runny, not too stiff).
4️⃣ The Seasoning: Here is the nuance. Add just a pinch of salt—we want to respect the delicate sweetness of the potato and butter.
5️⃣ The "Mountain" Kick: Now, add re.garum Milk, one tablespoon at a time. Taste as you go. It brings a lactic, earthy depth that mimics aged cheese or mountain pastures. Pro Tip: If you find it getting too "cheesy," balance it out with a drop of re.garum Veggie for a more grounded earthiness.

🥄 Serve immediately. It’s so good you might not even need a main course.

Are you brave enough for the 300g of butter? 🫣

15/12/2025

🌶️ Dec 15 - THAI COCONUT SOUP (The "Smart" Fridge Clean-out) 🥥

It's Monday, it's cold, and the last thing you want to do is complicate your life with a long recipe. Today’s dish is the ultimate solution: it warms the soul, clears out the vegetable drawer, and tastes like a trip to Bangkok.

The secret to that authentic depth without the funk? re.garum Fish. It replaces traditional Asian Fish Sauce but with a much cleaner, more elegant aromatic profile.

🚀 The "Smart" Method: No salt needed. No long prep. Just one pot and 10 minutes.

📝 Recipe (Per person):

Ingredients:
🔹 Any veggies currently in your fridge (peppers, mushrooms, carrots...)
🔹 A handful of Shrimp (or chicken/tofu)
🔹 Thai soup noodles (rice noodles)
🔹 1 can of Coconut Milk
🔹 1 tbsp Red or Yellow Curry Paste
🔹 The Key: re.garum Fish (approx. 8g per 100ml of liquid)

👨‍🍳 How to do it:

1️⃣ Wake up the flavor: In a pot, sauté the curry paste with a drop of oil for a minute until fragrant.
2️⃣ The Broth: Pour in the coconut milk and a splash of water (depending on how creamy you like it). Bring to a gentle boil.
3️⃣ Cook: Toss in your chopped veggies, shrimp, and noodles directly into the broth. Cook until tender (usually 3-5 mins).
4️⃣ The Umami: Turn off the heat. Do NOT add salt. Instead, pour in re.garum Fish. Pro Tip: Start with about 8g for every 100g of liquid, stir, and taste. It gives that perfect salty, savory punch.
5️⃣ Fresh Finish: Squeeze a generous amount of fresh lime juice and top with plenty of coriander (cilantro).

🍜 Slurp it while it's steaming hot. The perfect balance of spicy, sour, and savory in minutes.

What's your go-to "fridge clean-out" meal? 👇

15/12/2025

🎄 Dec 14 - THE ULTIMATE SUNDAY COMFORT: "Smart" Meatballs in Sauce 🍅🍖

Sunday calls for a warm hug in a bowl to wrap up the weekend. Are you ready for the juiciest, most flavorful meatballs of your life?

Our "smart" method for today ditches long ingredient lists and complex binders. The secret weapon inside the meat is re.garum Beef, providing incredible savory depth without salt. And the sauce gets a surprising cheesy twist thanks to re.garum Milk! 🤯

📝 The "Umami Bomb" Meatball Recipe

For the Meatballs (Ratios to scale up): For every 100g of minced meat, add:
🔹 5g re.garum Beef
🔹 20g Water
🔹 10g fine Dried Bread crumbs (Plus Panko breadcrumbs for coating)

For the Sauce:
🔹 Onion or Garlic + a piece of Chili pepper
🔹 Tomato Passata
🔹 The Touch: re.garum Milk (for a cheesy/acidic kick) OR re.garum Veggie (for deeper comfort vibe)

👨‍🍳 The Smart Method:

1️⃣ The Mix: In a bowl, combine your minced meat with the scaled amounts of re.garum Beef, water, and fine dried bread crumbs. Mix very well with your hands until the mixture is sticky and uniform.
2️⃣ Crunch & Fry: Form uniform balls. Roll them thoroughly in Panko breadcrumbs for amazing texture. Fry them briefly in hot oil just until golden (they will finish cooking in the sauce). Drain.
3️⃣ The Sauce Base: Sauté onion or garlic with the chili. Add the tomato passata and cook down until thickened to your liking.
4️⃣ The Magic Boost: Now, the secret touch. Add a splash of re.garum Milk to the sauce. It gives an incredible cheesy note without adding actual cheese! (Prefer an earthier, comfier vibe? Use re.garum Veggie instead).
5️⃣ Finish: Drop the fried meatballs into the hot sauce, gently stir to coat, and simmer for a minute together.

🍚 Serve hot alongside steamed rice to soak up that glorious sauce.

Are you Team re.garum Milk (cheesy kick) or Team Veggie (extra comfy) for your Sunday sauce? 👇

13/12/2025

🎄 Dec 13 - THE WEEKNIGHT SAVER (South Tyrol Style) ⛰️💚

We’re halfway through the Advent calendar and feeling the festive fatigue. Today we’re solving dinner with an absolute classic of Alpine comfort food: Spinatspätzle with cream and ham.

The real secret to turning them into a chef-level dish in 5 minutes total is all in the seasoning of the sauce... and our secret ingredient that replaces salt completely! 🤫👇

📝 Smart Recipe (for 4 hungry people):

Ingredients:
🔹 500g fresh spinach Spätzle (ready-made)
🔹 150g cooked Ham, diced (or speck for more character)
🔹 200ml fresh liquid Cream (heavy cream)
🔹 1 tbsp Butter
🔹 Nutmeg to taste
🔹 THE MAGIC TOUCH: approx. 20g re.garum Chicken + 10g re.garum Milk.

👨‍🍳 Flash Method:

1️⃣ The Water (No Salt!): Bring a large pot of water to a boil. ⚠️ IMPORTANT: Do not salt the water. The flavor will all come from the umami-rich sauce.
2️⃣ The Umami Sauce: While the water heats, melt butter in a large skillet or wok and lightly brown the diced ham for a minute. Pour in the liquid cream, a grate of nutmeg, and... the magic: add re.garum Chicken and re.garum Milk. No salt needed! Stir and let thicken gently for 2 minutes on low heat. The sauce will become savory and deep.
3️⃣ Cook & Toss: Drop the ready-made spätzle into the boiling water. As soon as they float to the surface (it takes seconds!), drain them with a slotted spoon directly into the skillet with the sauce.
4️⃣ Finish: Toss everything vigorously to coat well! Taste test: if you want even more punch, add a final splash of re.garum raw just before serving.

🌱 Veggie Version? Super easy! Omit the ham and substitute the re.garum Chicken with re.garum Veggie in the cream sauce. Creamy and super tasty.

Dinner ready in under 10 minutes. Who’s making this tonight? 🙋‍♀️🙋‍♂️

👇 P.S. Are you a purist wanting to make the spätzle dough from scratch following the traditional book recipe? Let me know in the comments and I'll drop the full recipe down below!

12/12/2025

🥘 THE SECRET TO PERFECT (AND SUPER JUICY) CHICKEN CURRY 🤫

Making chicken curry seems easy enough, right? But how often does the result fall short of what you craved, perhaps with chicken that ends up a bit tough?

Today we’re sharing our "smart" version of this true soul food recipe. The trick for a guaranteed result? Build an incredible sauce first, flavor it well, and add the chicken only at the very end for a gentle, slow cook.

🤯 The result: Unprecedented tenderness and juiciness.

Save this recipe and get ready to impress! 👇

📝 Recipe for 4 servings

Ingredients:
🔹 1 Chicken breast
🔹 1 large Onion
🔹 Garlic and fresh Ginger (to taste)
🔹 1 can of Coconut milk
🔹 Approx. 1 tbsp Curry paste (yellow, or red if you want it spicier 🌶️)
🔹 1 tbsp Cornstarch (or potato starch)
🔹 The magic ingredient: re.garum chicken (approx. 60/70g)
🔹 Optional garnish: Fresh Coriander (Cilantro) and Lime wedges 🌿🍋

👨‍🍳 The "Smart" Method:

1️⃣ The Base: Sauté finely diced onion (brunoise), sliced garlic, and cubed ginger over high heat until they start to brown well.
2️⃣ The Sauce: Add the can of coconut milk, curry paste, and 200ml of water. Bring to a boil and let it cook for about 5 minutes.
3️⃣ Thicken: Dissolve the cornstarch in an equal amount of water. Add it to the boiling sauce while stirring until you achieve a creamy consistency. little by little..
4️⃣ The Umami: Remove from heat momentarily and add the re.garum chicken. This is the flavor booster that makes all the difference!
5️⃣ THE TRICK: Cut the chicken breast into pieces and toss them into the hot thickened sauce. Stir well, put the lid on, and TURN OFF THE HEAT.
🔥🚫 Leave it off and let the chicken cook gently in the residual heat. This is the secret to making it incredibly juicy and soft.

🍚 To Serve: Check the chicken for doneness, add another splash of re.garum if needed, and serve with rice flavored with a few cumin seeds. Finish with fresh coriander and a squeeze of lime if you like!

Will you try this cooking method? Let us know in the comments! 👇

11/12/2025

🍝 RE.GARUM ADVENT CALENDAR: DAY 11 🍝

This is the recipe that put re.garum Milk on the map. "Spaghetti al B***o" (Butter Pasta). Sounds simple, right? It is pure Soul Food.

But let's be real: making a perfect butter emulsion that coats the pasta without separating into a greasy mess is technically difficult. It’s a drama waiting to happen.

Not anymore. We cook SMARTER, NOT HARDER. We are borrowing a modern gastronomy technique to create a Stabilized Beurre Blanc. It’s bulletproof. It never breaks. It’s pure silk.

👇 SAVE THE "IMPOSSIBLE TO FAIL" BUTTER SAUCE

🛒 INGREDIENTS:

350g Spaghetti (Best quality you can find) 🍝

200g Cold Butter (cubed) 🧈

THE STABILIZER BASE:

90g Water 💧

80g re.garum Milk 🥛 (The flavor bomb)

10g Cornstarch 🌽

0.6g Baking Soda (just a tiny pinch) 🤏

🔥 THE REVOLUTIONARY METHOD:

1️⃣ The Base: In a saucepan, whisk together water, re.garum Milk, starch, and baking soda.
2️⃣ Thicken: Heat over medium heat, stirring constantly. It will gelatinize and turn into a creamy consistency.
3️⃣ The Emulsion: Remove from heat. Add the cold butter cubes and blend with an immersion blender. Result: You now have a smooth, glossy, intense butter sauce that cannot separate.
4️⃣ The Pasta: Boil your spaghetti al dente. Drain and toss them directly into this sauce.

💡 WHY IS THIS A GAME CHANGER? This sauce is stable. You can reheat it. You can serve it warm or cold. Use this method as a MASTER BASE:

The Flavor? Sweet, savory, nutty, and deeply milky thanks to the re.garum. It’s comfort food evolved.

Have you ever tried Milk Garum? It’s mind-blowing. Let us know! 👇

The Garum Project

17/06/2026

13/05/2026

18/12/2025

17/12/2025

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15/12/2025

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