Who says Taiadèa, says Bassano del Grappa
In fact, Tagliatella, also Tajadea or Taiadèa in venetian language, is the most typical liqueur made in Bassano and is made by “cutting” (tajare in venetian), so combining Grappa with quina’s bark infusion (Cinchona Calissaya).
Quina is a plant growing in the rain forest in the Andes: its bark was once used by Quechua Indians in Peru to treat malaria-related temperature. It is used in liqueurs and herb liqueurs as well and during the English colonization India, it was added to mineral water to prevent malaria.
That’s how tonic water and eventually Gin and Tonic were born.
Being malaria a concrete threat in Veneto too, the best way to treat it was putting quina bark to infuse together with Grappa, the easiest alcoholic “solvent” to be found in the local area, in order to extract the healing properties.