OUR STORY

I started making food when I was eight.

My mom cooked too healthy.

I grew up between southern Tuscany and California, where food moved between neighbors like conversation. Wine from downstairs. Cheese from next door. Nobody kept score.

My mom kept one small crock on the counter — an ecosystem she tended quietly, that just kept going. That was her way. Understated, alive, effortless. She taught us without calling it anything.

That early experience shaped how I see food, and eventually led me to fermentation.

Alive Ferments is a continuation of what she started.

I love fermentation because it preserves what’s good, brings food to life, and asks almost nothing in return.

I started Alive Ferments in 2020 in San Diego, California.

We keep food alive.

— Niccolò, Founder of Alive Ferments