'Booch News
Profile: Funky Fermenteria, Treviso, Italy
This is a follow-up about one of the companies in the list of 20 Premium Kombucha brands published on August 11, 2026. We invited any on that list to contact us with more details. Francesco Vedovato is the owner of Funky Fermenteria , launched in October 2025, with a focus on artisanal, premium kombucha. Why ‘Funky’? In the culinary world, the adjective “funky” describes flavors that are eccentric—unconventional and not necessarily immediately appealing to the average palate. Think of a slightly pungent natural wine or the distinctive taste of a raw-milk cheese. Yet, “funky” has another side: it embodies something eccentric and out of the ordinary, while also being lighthearted and carefree. That is precisely where the name comes from. It is about approaching new ways of drinking with curiosity, exploring the less-traveled path of non-alcoholic beverages. Our kombuchas are the result of an artisanal approach defined by attention to detail and care. They are living products—neither pasteurized nor micro-filtered—crafted in small batches to preserve all of kombucha’s beneficial properties. Standard line There are three ‘standard’ flavors with herbs and spices added to the kombucha. Cardamom & Ginger : A blend of two black teas—Assam and Ceylon—fermented with cold-pressed ginger juice and cardamom pods. It offers a delicate, fresh, and balsamic flavor. Sichuan Pepper & Citrus : A kombucha blend of two black teas—Assam and Ceylon—featuring spicy notes from Sichuan pepper, enhanced by grapefruit, orange, and lemon peels. Effervescent and pleasantly tart, it is the perfect companion for no- and low-alcohol aperitifs, Asian-inspired food pairings, and cocktail mixing. Green Tea, Verbena, and Helichrysum : The beneficial properties of three medicinal herbs—verbena, helichrysum, and chamomile—combined in a Chun Mee green tea-based co-fermentation. A fresh, thirst-quenching kombucha perfect for enjoying throughout the day. 325ml bottles are sold in 6-packs for €25.90 ($34) Premium line Their Sparkling Tea line is “a journey into the world of tea tasting, designed for food pairings and low- or no-alcohol aperitifs. Each label showcases a different tea with a unique personality.” Milky Oolong : Unmistakably milky, captivating from the very first sip. It quickly releases notes of peach, lychee, and white-fleshed fruit. It boasts a decidedly smooth and velvety profile. The Milky Oolong tea forming the base of this kombucha is a semi-oxidized oolong originating from China’s Fujian province. Characterized by a sweet, creamy aromatic profile, it transitions into tropical notes reminiscent of pineapple and coconut milk. Pairs with: Southeast Asian cuisine. Spicy dishes. Brioche. Buttery pastries. Spoon desserts. Panettone. Gin and Thai basil. Japan Hojicha : Nutty and pleasantly roasted—intense yet not overpowering, with delicate caramel notes—it is the perfect tea for food pairing. The Hojicha used as the base for this kombucha is a roasted Japanese green tea that intensifies the flavor profile. It is naturally low in caffeine. The result is a kombucha with great character, where the taste of the tea embraces sophisticated notes like hazelnut and sugar cane. Pairs with: Chicken satay. Char-grilled cauliflower. Pumpkin or chestnut dishes. Sweet potato. Lapsang Souchong : Decidedly smoky, it presents a peaty character on the first sip before wandering between sweet and bitter elements, finally taking flight with a refreshing volatile acidity. The Lapsang Souchong tea forming the base of this kombucha is a Chinese black tea originating from Fujian province. It is characterized by a distinctive smoky aroma, achieved by smoking the tea leaves over a fire of pine and cedar wood. This process imparts a rich, complex flavor profile to the leaves, with notes reminiscent of smoke. Designed for those who appreciate contrasts and intense flavors. Excellent in mixology with tequila and lime juice. Pairs with: Ribs. Soy sauce marinades. Teriyaki chicken. Korean barbecue. Tempeh. Blue cheeses. Tequila and lime. 750ml bottles sell for €15 ($17). Francesco notes that it’s actually simpler to produce Premium kombucha, which just requires a primary fermentation compared to the two-step process involved in flavoring their standard line. Photo: @ line.unfiltered It is amusing because the production process, the fermentation process for the premium kombucha is actually simpler. It’s easier because it’s just a plain fermentation of an exceptionally valuable source, an exceptionally valuable tea. So that’s the beauty of kombucha. Nothing needs to be added when you’re starting from a good baseline, a good source. And I think this product expresses it in a really, really crisp way because such complexity can be achieved without adding anything else apart from tea. And it expresses everything that’s behind the tea itself. Because the tea is in itself a complex matter. It’s because the leaves are gathered and then they are dried and then maybe they are toasted and then maybe they are wrapped. And then in case of the Lapsang Souchong, they are even like smoked. So, we do nothing to add or subtract. We just wish to uncover the beauty of the tea itself. Distribution They sell direct to consumer via their website . Francesco also sells his premium kombucha directly to a number of restaurants, including: Ristorante Gellivs in Oderzo Le Calandre “one of the world’s 50 best restaurants” where the 750 ml premium varieties sell for €60 on their wine list They recently participated in Fermenting Souls , a one-day food festival in Munich, Germany, one of 20 producers of natural wine, kombucha, miso, specialty coffee, kimchi, and pickles. Podcast Listen to the podcast to hear Francesco tell the story of Funky Fermentaria. The post Profile: Funky Fermenteria, Treviso, Italy appeared first on 'Booch News .
