Traditional fermented foods are products belonging to the World Heritage that are often obtained in a more sustainable way than other foods. Over the past decades, traditional food systems evolved to globalized networks of regulated trade. However, for safety, sensorial, and nutritional issues, the way they are produced has to be modernized with a better control of the fermentation step (eg starter cultures vs spontaneous fermentation). Innovations should follow economic, and eco-friendly approaches to improve their safety and quality, creating a good balance among history, culture, and advanced biotechnologies. The production of some traditional fermented foods is well defined through Protected Geographical Indications whereas other products arousing keen interest of big companies or for which traditional processes are not able to fulfil quality and safety requirements might be endangered. A danger concerns the loss of “typicity” (all the characteristics/features/typical qualities that make a food peculiar/distinctive) through the use of uniform standardized processes and commercial starter cultures. The main objective of this special issue is to analyse traditional fermented foods, considering their opportunities, such as the sustainable way of production which can be widespread to improve the carbon balance of our food system.