Acid lab

Gastronomic kombuchas, lively and never banal, born from the passion of two Turin tea sommeliers

Fermentation is a magical process that we do not pretend to control.

Acido Lab: the micro-laboratory of live fermentation

A Turin, the Italian capital of avant-garde gastronomic culture, Acido lab is born: an artisanal micro-laboratory of kombucha and fermented foods founded in 2024 da Matteo e ROSITwo tea sommelier and — as they define themselves with self-irony — “serial fermenters“. After years of living in Asia, spent exploring tea in all its cultural and sensorial nuances, the two decided to transfer this profound knowledge into the world of natural fermentations, giving life to a project with a precise and ambitious objective: to create lively, decisive and sometimes unpredictable products, capable of expanding the universe of Italian soft drinks.

A philosophy: accompany the transformation, not govern it

“For us, fermentation is a magical process that we don't pretend to control. It's a silent transformation that we observe and accompany”. This sentence encapsulates the entire philosophy of Ácidolab: an almost contemplative to production, where the craftsman does not impose his will on the material but dialogues with it, allowing the microorganisms to perform their silent alchemy. From this vision are born complex and never banal kombuchas, conceived not as simple drinks but as real gourmet kombuchas, suitable to accompany any kind of meal as a wine would, to compose original drinks in the hands of a creative bartender, or simply to be enjoyed in a meditative drink, a moment of pause and listening.

What Kombucha Really Is According to Acido Lab

Il Kombucha It is a non-alcoholic fermented drink that originates in China from the fermentation of sweetened black tea through the SCOBY (Symbiotic Culture of Bacteria and Yeast, symbiotic culture of yeasts and bacteria). But for Matteo and Rosi it is much more: it is a complex system of microorganisms capable of transforming not only tea, but also herbs, fruits and spices, offering almost unlimited freedom of expression. During fermentation, the yeasts they transform sugars into alcohol, and bacteria they in turn transform the alcohol into organic acids precious for the body and for the palate. The result is a drink naturally sparkling, in a surprising and refined balance between sweetness and acidity.

Obsessive search for raw materials and a mother for every kombucha

What radically distinguishes Acido lab is the obsessive care for the raw material. Kombuchas are unpasteurized and unfiltered, produced through a slow and natural fermentation which continues alive in the bottle until the moment of sipping. loose leaf tea — selected with the expertise of true sommeliers from the best Chinese and Japanese plantations — join local herbs and plants grown according to the principles of biodynamic and arid farming (a technique which, by reducing irrigation, concentrates aromas and essential oils in the plants), often in collaboration with small producers in the Turin area such as the farmer of SupergaThe most fascinating detail: Not all SCOBYs are the same, therefore Ácidolab uses a different mother for each kombucha, allowing each product to express a unique and well-defined character.

A range of gourmet kombuchas to pair like fine wines

The Acido lab range is conceived as a wine list: each reference has a distinct aromatic profile and precise gastronomic pairings. Hibiscus and Rose, sharp and elegant, marries Chinese Keemun black tea with rose petals. Melissa and Celery, herbaceous and citric, comes from Japanese Bancha green tea and biodynamic herbs from Superga. Chamomile and Wulong Tea, soft and velvety, expresses the vanilla notes of Fujian Milky Wulong. Peach, Thyme and Rosemary, fresh and drinkable, it is the perfect first approach to the drink. And finally the Specialty coffee, born from a collaboration with Turin-based micro-roastery Santaromero, a kombucha that changes constantly depending on the Colombian coffees in season. A collection for true connoisseurs, to be explored one sip at a time.

Why choose Acido lab

Choosing Acido lab means entering a new dimension of non-alcoholic drinking: it means rewarding two young tea professionals who have made fermentation a contemplative art, valorising the network of small biodynamic producers in the Turin area, and bringing drinks to the table lively, complex and gastronomic that interact with food as a great wine would. It also means embracing the philosophy of “not governing but accompanying”, an invitation to slow down, to listen to the silent transformation of matter, to rediscover the pleasure of a meditative drinkIn a world of overly sugary and standardized soft drinks, Ácidolab represents a small, precious exception: kombucha as a signature sensory experience.

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