Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Hazelnut catkin soda, a simple, lively, and aromatic drink that combines the sparkle of water kefir with the wild delicacy of catkins. Perfect for bringing spring into a bottle, made with fermentation and foraging. Hazelnut catkins are the male inflorescences of the plant. They appear as small, soft, pendulous, yellow-green cylinders. They are light and crumbly to the touch, and when shaken they release fine pollen. They are ripe when they begin to crumble easily between the fingers. The best time to gather them is between February and March (depending on the area), during flowering. At this time, besides the catkins, you may also notice the female flowers: they are very small and look like buds from which bright red filaments emerge. If you see them, you are at the right moment. During the second fermentation, the catkins release unique notes, between hazelnut, wild honey, and resin. The result is a delicate, floral, springlike drink that tells the story of the forest.
Gather fresh hazelnut catkins during the flowering period, preferably between February and March, choosing plants far from pollution sources.
Gently wash the catkins and place them in a clean glass container, such as a bottle with a swing-top cap.
Add the water kefir and the brown sugar (optional) to the container with the catkins.
Mix well to dissolve the sugar and cover the container with a breathable cloth.
Let ferment at room temperature for 2-3 days, until the drink becomes sparkling and aromatic.
Filter the soda to remove the catkins and transfer the drink into glass bottles with an airtight closure.
Store in the refrigerator and consume within a few days to maintain freshness and fizz. Warning about pressure: check the bottle every 24 hours and open carefully.
It can be enjoyed on its own or enhanced with a slice of lemon or other fresh seasonal flavors.
Glass bottle with swing-top cap
Store in the refrigerator and consume within a few days to maintain freshness and fizz.
Recommended use of TIBI water kefir birch, pineapple and fennel for a richer aroma. Great to drink on its own or with lemon slices or seasonal flowers.
Italia, Piemonte
