FAQ
Where can I find your products in Italy?
Our e-commerce allows us to automatically ship throughout Italy, including the islands, at shipping costs of €10 up to €80 of spending.
However, if you prefer to buy the products directly you can come here to us, we are open MON-FRI from 8am to 5pm, otherwise you can go to Bar Roma in Novellara, 5 minutes away from the Acetaia. Open every day from 7.30am to 11pm, it has practically all our products for sale.
Otherwise, send an email to Info@Acetaiasangiacomo.com to ask where to find our products in Italy , they are present in various shops, restaurants and hotels.
Do you ship abroad?
Shipments abroad are possible, but must be set up manually via courier and can be quite expensive depending on the size of the package and its weight, as well as the distance to travel.
You can contact us at the email address Info@Acetaiasangiacomo.com for a quote, otherwise we can tell you where you can find our products in the country you are interested in: United States, Germany, France, United Kingdom, Japan, South Korea, Australia, Canada, Switzerland, Saudi Arabia and others .
How long does it take for my package to arrive?
National shipments usually take 2-3 working days but if the order includes fresh products such as pasta or cheese, we will not ship after Wednesday to avoid stock in warehouses over the weekend.
International shipments are very variable, from a week to over a month.
How can I store balsamic vinegars and wine vinegars? Are they still good after the expiration date?
Preservation of raw and cooked vinegars (balsamic and saba) is very simple, just keep the bottles at room temperature, preferably in the dark. No fridge needed.
However, they are extremely stable products over time and totally safe to consume even years after the expiry date. In this case the balsamic may have lost viscosity or aromatic liveliness, or have a lot of base. Don't panic, just shake the bottle and settle for a slightly less viscous liquid! Otherwise, filter through a sieve.
What should I do if my raw or balsamic vinegar forms a sediment?
As regards raw vinegars, since they are not heavily filtered or pasteurized, it is normal for them to produce a semi-solid-looking sediment of yellow/brown or purplish color over time (or for them to already present it upon purchase).
In this case, don't worry, it is absolutely normal and does not change the quality of the product in any way, on the contrary, it certifies its naturalness. In fact, these are dead cells of acetobacteria, totally harmless!
If the appearance bothers you, simply remove the plastic pourer from the bottle and filter the vinegar through a strainer, then put it back in its bottle.
Other types of sediment that can form are similar to those of unfiltered wines, therefore crystalline and more fragmented: also in this case they do not change the quality, but if there are many of them it is better to filter the product with a sieve towards the end so as not to have to waste.
As for balsamics, the base that can form is less intrusive and can simply cloud the product a little or make it more viscous.
If you see any on the bottom, I advise you to shake the bottle for a while before using, but in any case its presence does not change the original characteristics of the product.
As for older products, such as Traditional Balsamic Vinegar "Oro", they can crystallize over time. In this case, simply immerse the corked bottle in a bain-marie (hot, not boiling) water for about ten minutes.
If this is not enough, contact us!
How can I use Balsamic Vinegars and Wine Vinegars?
For ideas of use and combinations I recommend you go to the shop, in the product description.