Udasa’s artisan revolution • Food and Wine Italia

From his engineering studies at the University of Trieste to the creation of Udasa, an artisanal tonic that wants to revolutionize the world of mixology. The story of Pazzia Claut, born sopra 1997 and originally from Portogruaro, began behind the counter of the Harry Johnson Speakeasy sopra Caorle sopra Veneto, when he was a bartender he realized that something was missing sopra the tonic sector. “Since the beginning of my adventure, together with my collaboratore and friend Filippo Pisano we have focused acceso craftsmanship – says Pazzia -. We wanted to create a tonic different from those already acceso the market”.

2021, a two-year research and study project began, sopra which the two friends mainly dedicated themselves to developing the odore starting from an excellent raw material. «Industrial tonics create it through oils chemical powders and them with tazza – says the founder of Udasa –. We instead start from the bark of the cinchona, the natural element from which quinine is derived, the alkaloid responsible for the classic bitter scent of the carbonated . We extract the odore by hand and isolate different aromatic bouquets that derive from the bark and the pigmentation. Our tonics have a slightly amber color, demonstrating the authenticity and craftsmanship of our work sopra the laboratory».

Based sopra Cordovado sopra Friuli, where the two young people have both the laboratory and the warehouse, Udasa will debut sopra the Horeca sector sopra 2023. Currently, distribution is mainly concentrated sopra mescolanza bars and venues located sopra the Triveneto , with a few other brands scattered along the Peninsula, such as the starred restaurant Podere Maiella sopra Guardiagrele sopra Abruzzo. «For the first year of business, we produced around 50 thousand bottles, but our production capacity could already be 500 thousand units».

The real intuition of Pazzia Claut and Filippo Pisano was to conduct a study acceso the exaltation of flavors, inserting into their drinks two other tastes perceived by our palate, unusual for a tonic: salty and umami. “We went beyond the acidic, sweet and bitter present sopra tonic tazza – reveals Pazzia -, because a greater taste involvement fuels the aromatic development of the ingredients”. This is how Delatrice was born, the tonic with an umami flavor, while Astrusa is the rich sopra iodine . “The name we gave to the company, Udasa, is sopra fact the acronym of the initials of the five flavors (umami, sweet, acidic, salty, bitter, ed.) – reveals Pazzia -, because sopra mixology flavors are as important as aromas, for the most complete taste experience possible”.

An intense first year for the guys at Udasa who already have clear ideas about the future. «We would like to complete our line with a lemon and grapefruit sodas created with acids other than citric acid, perfecting a recipe where the lactic component is the key – concludes Pazzia Claut –. Furthermore, among the next projects there is also that of creating fresh fruit juices strengthened with the addition of malic acid that become alternatives to lime and lemon».