Maddalena, Sebastiano, and Andrea

In the Dolomites, a team of fermentation enthusiasts has come together, deliberately straying from the beaten path to devote themselves to new creations. Their name says it all: “feral” describes an animal that was once domesticated but has returned to the wild—and that’s exactly what they’re trying to do with their ingredients. Through lactic acid fermentation and an infusion of spices and herbs, the unassuming beetroot is transformed into a complex, hearty beverage with a subtle acidity and plenty of punch—multi-layered, exciting, and perfectly suited as an accompaniment to a meal. We’d say: the reintroduction to the wild was a success!