Acetaia San Giacomo
from Novellara, Italy
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My story
Pictures
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I inherited the family Acetaia in 1994 from my father.
At the beginning I wanted to sell it because I didn't care about the Balsamico but slowly, taking care of that, I felt in love and when I got the law degree in 2001, I had already opened my own company to keep producing the Balsamico instead to become a lawyer.
Now I can't live without this passion and I'm proud to be the third generation of producer of Reggio Emilia Traditional Balsamic Vinegar.
What makes my products unique
1 - They're made with passion.
2 - They're made only with local product and most of them, organic
3 - They're made following the season and time and without hurry
Products (5)
Tourism offers (1)
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| Discover the secrets of traditional balsamic vinegar production in Regio Emilia. We love to entertain our guests, letting them live every single moment of this balsmaic world. A piece of Parmigiano a drop of balsamic vinegar and a glass of Lambrusco await. Hope to see you soon! | |||||||||||
Comments & Questions
Ciao Andrea! I'm very happy to see you as part of our community. You are really a wonderful example of a producer who is making a positive influence on your local region. I wrote a blog entry about the great time I had visiting; check it out here.
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