Kombucha and fermented products: the new frontier of the non-alcoholic aperitif

If the classic mocktail focuses on syrups and citrus fruits, an increasingly curious niche of consumers is discovering the world of fermented products: kombucha, fermented tea, beetroot-based drinks. Ingredients that bring natural acidity, a light effervescent tone and, according to those who love them, benefits for the intestinal flora.

Because there's so much talk about it

In Italy the phenomenon remains limited to niches attentive to well-being, but is constantly growing: the search for 'living', lightly processed drinks with a low refined sugar content goes well with the growing attention towards conscious food choices.

How to include them in an aperitif

Kombucha is great as a base instead of soda in citrus recipes, or served neat with ice and a slice of candied ginger. The advice is to start with slightly acidic versions for those who are not used to the taste, and then explore stronger variations as the palate gets used to it.