BIRRA MORGANA, FORMULA OF INGREDIENTS FOR THE PERFECT BEER Birth of a beer Andrea Zanatta and Francesco Zorzetto have been running La Cantina – a favorite known to anyone who “knows” Venice – for over 15 years. La Cantina is a favorite among both locals and travelers; anyone, rather, who likes a warm welcome, carefully chosen wines, and a satisfying meal created only from the freshest ingredients of the highest quality. Good thinking, dad Not satisfied with running a successful Venetian locale, a few years ago these two beer lovers began noticing how many microbreweries began popping up across the region. It was Andrea’s Dad, though, that challenged them after a visit to a nearby beer tasting: so when are you guys going to show them how it’s done? And being the types never to refuse a challenge, their work began. In October of 2007, Andrea began to develop, experiment, and refine the formula of ingredients for the perfect beer, starting with the water from the celbrated springs of nearby Morgano (near Treviso in the Veneto). From the beginning, he passed the results of these attempts for evaluation to his Dad, his friends, and the demanding palates of the Cantina. When he saw that his beer began to receive consistent praise from every corner of this beer-appreciative populace, the time had come to name their beer. Morgana without the fata Francesco’s imaginative daughters proposed to name it after the famed mirages of “Fata Morgana,” but Birra Morgana by itself seemed ideal, given that the area of magic springs contributes in no small part to the quality of the beer. Francesco declared a new beer in commerce. It looks like they succeeded. From the moment everyone gave Morgana their thumbs up, it wasn’t a year before they needed to upgrade their initial brewery capacity from 100 to 250 liters to satisfy demand. In April 2011, they upgraded once again to 1000 liters. The Italian phrase appropriate for this occasion? Evviva Morgana!
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