Pure Balsamic
without Vinegar
Fermented, unblended Balsamic.
Acetaia San Giacomo is the only one that, since its inception, has produced only and exclusively pure Balsamic without added vinegar.
Balsamic made 100% from cooked must; from fresh local organic grapes, not from concentrate.
METHOD is prioritized, more important, than Origin and Aging.
Raw Vinegars
Pure Vinegar without water
Vinegar Vinegar, the old-fashioned kind.
Made by the slowest acetic fermentation ever and taking, at least, 9 months just to turn into vinegar.
Never diluted with water, pure, powerful and fragrant.
Still the Method, the very long acetification in static, as a priority.
Gastronationalism
Critical Analysis of Geographical Indications - A Different Point of View on the "Balsamic phenomenon"
Publication
"A bell out of tune"
Become an "out-of-tune bell" too.
If you do not understand anything in the (intentionally) complex world of Balsamic. If you think that, when it comes to Balsamic, it is not all sunshine and roses, and that a different point of view is possible, begin your journey of insight
For purchases
Go to Shop
Discovery tour
in Vinegar House
Emilia is a tourist area that includes the territories of Parma, Piacenza and Reggio Emilia. Three cities, three provinces, one area where food, nature and culture meet www.visitemilia.com
