(Edward Schneider - 29th July 2001)
Already back in 2001, the New York Times reported on the tradition of the excellence of the Emilian cooking tradition, quoting the Traditional Balsamic (“not to be confused with 5$ aceto balsamico di Modena, which can be made everywhere”) produced by a young and clean-shaven Andrea Bezzecchi, in the family Balsamic-producing enterprise, taken over shortly before then, from his father in Via Verdi, Campagnola Emilia (Reggio Emilia).
Four years later production was moved to the present location in Novellara (Reggio Emilia).
