About the Project
Vivus is a project that transforms ingredients and fosters learning around them. Through the garden, hands-on production, and occasional initiatives such as workshops or pop-ups, we explore the potential of each product and create moments of connection between those who make and those who consume. The focus is to create with consistency and share with intention.
VIVUS
Philosophy
At Vivus, we believe that time and context shape flavour. We use methods that value seasonal ingredients, extend their shelf life, and reduce waste. We respect origin, but we also question the format: how can we preserve, reinterpret, and renew?
Transformation Methods
At Vivus, we work with methods that respect the natural time of ingredients and enhance their flavour, texture, and nutritional value. Each technique is chosen according to the type of ingredient and the intended result.
Lactic and wild fermentation
We use natural cultures (such as those present on skins or in the environment) to initiate spontaneous or guided fermentations. This process transforms sugars into organic acids, intensifying flavour and creating products that are more complex, alive, and easier to digest.
Controlled dehydration
The slow removal of moisture preserves the ingredient, intensifies flavour, and creatively changes texture. It is an ideal technique for making use of surplus and creating versatile products.
Preserves in fat or vinegar
Preserving in olive oil, vegetable fat, or natural vinegars prevents oxidation and extends the shelf life of foods, maintaining flavour and structural integrity.
How it all begins
behind the scenesThe soil, the time, and the hands that transform. In these videos, we show you the heart of our process.
