Drink To Drink

Legend Kombucha, founded in Verona in 2019, is one of Italy’s first breweries specialized in the production of kombucha, the non-alcoholic drink made from fermented organic tea with bacteria and yeasts. As Ettore Ravizza, the company’s CEO, explains, what makes Legend unique is “its freshness and pleasantness, without added sugars,” designed for a wide audience. Kombucha is a tasting experience “that invites to be shared,” where fermentation is seen as an evolution of flavors and aromas, rather than merely a transformation process.

The origins of kombucha date back over 2,000 years to China, where it was reportedly first produced around 221 B.C. during the reign of Emperor Qin Shi Huang. Known as the “tea of immortality,” it was prized for its health benefits and used to support digestion and vitality. Over centuries, the drink spread across Asia, including Japan and Korea, and eventually reached the Western world, gaining popularity for its unique flavor and functional properties.

Each recipe is the result of careful selection of ingredients and tea blends. Ravizza notes that many flavors were developed in collaboration with top chefs or chosen for their functional properties, such as the Ginger Bomb, with its fresh and slightly spicy notes of ginger and lemon. Legend’s creativity goes further by recovering raw materials from production cycles, as in the case of Cacao Meravillao, made with cocoa beans from Cioccolateria Banchini in Parma.

Nutritionally, Legend Kombucha is “rich in probiotics and postbiotics, vitamins, and polyphenols, which aid digestion and support the microbiota.” Among the different flavors, the Original Blend embodies the brand’s philosophy: “It shows that when kombucha is made with technique and care, there is no need to mask its flavors,” combining millenary tradition, passion, and a scientific approach.

Innovation remains central to Legend Kombucha’s philosophy: “We work closely with nutritionists, chefs, oenologists, and master brewers, taking on challenges and transforming them into new original recipes,” ensuring a constant creative ferment and new taste experiences for consumers.