Good news from the world of non-alcoholic beverages
The way we drink is changing. The non-alcoholic drinks shelf—often overlooked, but also not particularly appealing in terms of variety and quality—is taking on new colors, thanks to a whole range of NoLo (no/low alcohol) alternatives that have a lot to offer.
Giulia Faraon produces kombucha: an ancient Asian drink made from fermented tea, naturally effervescent, low in calories, and pleasantly tart.
"You can call it kombucha or the kombucha, the Accademia della Crusca has not yet expressed an opinion on the matter, so let's embrace its fluid identity and call it both ways. The traditional recipe calls for black or green tea, but the great thing about these live microorganisms that ferment the tea and turn it into kombucha is that they also work with other types of infusions, allowing us to experiment."
Kombucha is funky
Giulia's brand name, "Funky Fermenteria," embodies the carefree and spontaneous lightheartedness with which she gradually fell in love with kombucha.
It all started with a book on fermented beverages that she discovered in a bookstore in Milan, which became an opportunity to experiment. Her first attempts gradually gave way to what Giuliawas learning, devouring one book on the subject after another and attending courses dedicated to fermentation.
She started making kombucha for friends, until she opened her Instagram page.
Some bars started contacting me, so I decided to take the plunge: I quit my job, registered for VAT, and set up a home-based food business, which was the most sustainable investment for the initial phase."
Funky Fermenteria today
Giulia's days definitely need a few more hours, as her work is complex and extremely varied. What's more, when you work in the food and beverage sector, the bureaucracy involved is practically endless.
It cannot be said that the journey has been easy, but since she started in 2022, there have been many changes.
To begin with, the team has expanded with the arrival of Francesco Vedovato, former founder of Vini o mori, which organizes buying groups, events, and tastings focused on natural, artisanal, and sometimes rebellious wines. Francesco handles sales and administration, while Giulia can focus more on production and aspects related to communication and branding.
Another big change is that IAD has moved to a larger, more structured workshop, a move that kept Giulia and Francesco busy all summer.
"My goal was exactly this: to open the workshop. Now all our energy is focused on promoting the product, which, being new, needs to be well explained and presented in tasting it as if it were wine. The most complex part of this evolution was determined by bureaucracy, which tends to make everything more complicated. Fortunately, you can talk to those who have already been through it and can help you based on their experience.
How kombucha is made
"When I started experimenting, one of the things that attracted me most to this drink was its beneficial properties. We certainly live in a region that has a deep connection with wine and its tradition, and ours is a niche market for now. However, I believe that, also for reasons of climate sustainability, creating and considering alternatives to wine is forward-thinking."
We have said that kombucha is a tea-based drink, but it can be made from any kind of infusion. What is certain is that the ingredients used must be of good quality. Scoby is added to the infusion: a cellulose mother rich in microorganisms that transform the tea into a sparkling drink. To explain it better, it could be compared to sourdough, an ingredient that we have learned about in recent years and often use at home to make bread.
In addition to the scoby, sugar must also be added, which provides the essential nourishment for the mixture to begin fermentation. After about twenty days, the sugar has been almost completely metabolized by the scoby, at which point spices, herbs, or fruit are added. Then you wait for it to become sparkling and bottle it.
Kombucha and terroir
"Creating recipes is fun: some explore the tradition of this drink, others are born from an idea. Then there are recipes that come about by chance, like real opportunities to be seized. One example is Kombucha Terroir Santonico, created in collaboration with The Tidal Garden. Santonico is a marine absinthe that we find in the salt marshes of the lagoon and has a unique flavor due to the high salt concentrations in the soil in which it grows. The Tidal Garden is a research agency based in Venice that explores the edible potential of halophytes, or salt-tolerant plants. So, this collaboration allows us to showcase a very interesting area of our territory."
The terroir line is made with infusions based on plants native to a specific territory, so each bottle, through different flavor notes, can tell the story of its biodiversity.
"We have several kombucha lines, and collaborations have given us and continue to give us many new ideas. In fact, the catalog is constantly evolving. Kombucha is a very versatile drink. It can recharge you after a workout at the gym, it can obviously be a non-alcoholic alternative for an aperitif, but it can also be enjoyed with meals. In fact, we always recommend the ideal pairings."
Where to find Funky Fermenteria kombucha
Francesco and Giulia participate in many fairs and trade shows, bringing their kombucha around the Veneto region and beyond. You can buy their products online,in shops, and in establishments that have decided to believe in their project, which are increasing in number.
Two books to read on fermentation
Giulia fell in love with fermentation thanks to a book and explored its techniques, traditions, and benefits through numerous readings. Here are her recommendations:
- Noma. The guide to fermentation – by René Redzepi and David Zilber, Giunti Editore 2019;
- The World of Fermentation – by Sandor Ellix Katz, Slow Food Editore 2018.
Germogli is the new column dedicated to the stories of those who, like us, have decided to put their heart and soul into designing a dream. Every month, you can read a new story here.
