Elad @elad_liam is a student at the University of Gastronomic Sciences in Pollenzo. He came to Fuorisalone and filled the Hyperburgers fridge with a variety of extra delicious, unseen miso pastes, shoyu and vinegar made with his colleagues in Pollenzo. The Yellow Pea & Fava Hatcho Miso is made with German yellow peas and koji from Italian fava beans. The miso contains 13% salt and is aged for 10 months +. Its flavor is malty and has great depth. The Red Kidney Bean Miso is made with Italian kidney beans and koji from Carnaroli rice. The miso contains 8 % salt and is aged for 7 months +. Its flavor is almost spicy with a hint of sweetness. the Oat Shiro Miso is made from 100% Italian oats. The miso contains 5% salt and is aged for 3 months. Its flavor is nutty and naturally sweet. The Chickpea Miso is made from Italian chickpeas and koji from Italian pearl barley. The miso contains 5 % salt and is aged for 7 months +. Its flavor is fruity with a hint of smokiness. The Black Garlic Miso is made from Italian black beans, black garlic and koji from carnaroli rice. The miso contains 5 % salt and is aged for 7 months +. Its flavor is nutty with a hint of cacao. Pay Elad's via paypal and get your miso.

Elad @elad_liam is a student at the University of Gastronomic Sciences in Pollenzo. He came to Fuorisalone and filled the Hyperburgers fridge with a variety of extra delicious, unseen miso pastes, shoyu and vinegar made with his colleagues in Pollenzo. The Elderflower Vinegar is made from hand-picked elderflowers, raw cane sugar and apple and pear vinegar, which serves as a starter for acetic acid bacteria. The vinegar is aged for 14 months + and has a delicate floral and sweet taste.

Eleni Michael (she/her) is a London-based food anthropologist and art curator originating from Cyprus. She has a background in hospitality operations around the world, ranging from five-star hotels and Michelin-starred establishments to zero-waste and farm-to-table restaurants. During her most recent MA in Anthropology of Food from SOAS University of London, Eleni specialised on fermentation, conducting research on the globalisation of kōji mold (A.oryzae) and the opportunities it presents for a better future of food, and beyond. She is also a member of The Fermenters Guild, and a Food & Climate Shaper at the Future Food Institute. This Kefir is double-fermented in the premises of casa BASE and it's made with organic cow's milk purchased at the Esselunga around the corner. 1 euro per shot to Eleni's paypal.