[Level: Advanced] This is the first episode of four covering Ivana's visit to the International Conference on Fermented Foods in Bolzano, where four interviews took place with fermentation SUPER specialists. The first conversation is with Emanuele Zannini. He is both a professor in food science at University La Sapienza in Rome and a research professor at UCC University College in Cork, Ireland. Emanuele Zannini talks about how we can use A.I. to create the foods of tomorrow using traditional fermentation, how fermentation allows him to interact with the intelligence of microbes and reveals his favourite sidestream (cause who doesn't have one?).

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