About Us
Our Zero Footprint
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 has a research lab at the NOI Tech Park in Bolzano, Italy
- Has been working with the Laimburg Institute since 2018 to push the boundaries of their concept and products
- Was founded by three partners: Mattia, Stephanie, and Gregor
OUR SELECTION
Types of Garum
Beef garum
A new interpretation of the traditional recipes of the ancient Romans.
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 GARUM EXPERIENCE
Taste, redefined
At the Garum Experience, Mattia and Gregor show you how they see the world of gastronomy in the future. You enter, so to speak, a research laboratory for food, drink, spa and hotel business. The two protagonists leave all guidelines behind and freely implement their ideas, forming their world of gastronomy.
The start is marked by the Experience im Alpes. A restaurant that doesn't want to be a restaurant after all. It is rather a play in several acts, presented by the main actors Mattia and Gregor, co-created by the guests of the evening. A journey through the wonderful world of natural food and drink.
The facts:
Fixed menu without choices in several acts
Joint seating at one table, up to a maximum of 6 people per evening
ABOUT US
Meet the Team
Our Location
Company location
The Garum Project
Via A.Volta 13a, 39100, Bozen
Contact Information
Switzerland Office (de, eng, esp)
+41 79 780 0780
Italy Office (it, eng)
+39 351 148 7070
ABOUT US
Latest Media
- Anuga 2023 review: Industry focuses on sustainable solutions for the future of food
- Garum Project launches sustainable flavor enhancer as demand for natural flavors and lower salt content rises
- The Garum Project: Fermenting Flavour
- Garum Project, der Schmetterlingseffekt der Fermentation
- The Garum Project gewinnt den CEFoodCycle Award
- The Garum Project: Den Bouillonmarkt mit nachhaltigen Würzsaucen auf den Kopf stellen
- Start-up „The Garum Project“: Flüssige Nachhaltigkeit
- The Garum Project: sauces that come from antiquity
- Garum Project
- Uno chef mette il Garum, condimento degli antichi romani, in bottiglia e lo vende
- The Garum Project, il “Sapore” secondo lo chef Mattia Baroni
For media inquiries, please contact us directly at media@garumproject.com.
R&D support
Receipt of state aid for research and innovation pursuant to LP14/2006 of the Autonomous Province of Bolzano in 2023: € 159,280.00.