Acetica Vertical with Andrea + Dairy Tour + Typical Lunch

A complete, detailed and passionate visit to the Caseificio Sociale Castellazzo and the Acetaia San Giacomo together with the owner Andrea, with a focus on various types of Parmigiano-Reggiano and a vertical tasting of the oldest, most award-winning, limited and particular products of the Acetaia .

Thanks to the agreement we have entered into with the centuries-old Caseificio Castellazzo di Campagnola Emilia, it is possible to visit it in its entirety.
The required arrival time is 9 am, maximum 9.15 am to be able to see the first stages of processing together with the owner Andrea, who will also guide you in the Acetaia.
It will then be possible to purchase their Parmigiano Reggiano, ricotta, caciotte and other products from the Castellazzo dairy.

From the external courtyard you pass to the ancient internal stall with the acetification barriques; then we move on to the suggestive Acetaia, where the Traditional Balsamic Vinegar rests (in some cases for more than 50 years) , located in the old barn of the Corte Faragosa.
We then proceed with the guided tasting.

The tour includes a complete visit to the Acetaia (about 1 hour) and tasting of all the "cooked" products (Saba, BalsaMela, Agro di Mosto, Balsamico San Giacomo, Essenza San Giacomo, Signoria Gonzaga) plus all three Traditional Balsamic Vinegars from Reggio Emilia (Lobster label, minimum 12 years of ageing, Silver label 20 years, Gold label 25 years) and tasting of Raw (wine) Vinegars .

In addition to the classic tasting, various "goodies" are offered such as Balsamics from particularly award-winning, aged batches, reserves of wine vinegars, particular products from abroad and many points of view from within a little-known world, that of balsamic vinegars and Not.
Obviously, always in San Giacomo style: without frills and with practical demonstrations!

At the end of the route we offer a lunch which includes the tasting of Parmigiano-Reggiano Acetaia San Giacomo with artisan bread and Gnocco (typical focaccia), TreSpe refermented white or L' ambrusco Ugolino Bio (our production) or Opera Birra Gastronomica , Erbazzone Reggiano (typical cake salata), Salami and pork cracklings, Scarpazzotto (spinach and cheese pancake) and then continue with Tortelli Verdi with butter, handmade by the rezdore of the nearby Trattoria Cognento.
To finish, cream ice cream with Traditional Balsamic Vinegar from Reggio Emilia Oro (over 25 years of aging), coffee and bitters.

The request for variations such as vegetarian or non-alcoholic alternatives (however available) must be communicated in time, as well as the presence of allergies or intolerances.

At the end of the visit, you will have a free copy of the book Gastronationalism (worth €18), a critical analysis of the indications of origin, and the report of the twenty-fifth harvest of Acetaia San Giacomo (value €10).

Duration 2 hours / 2 and a half hours (variable), PRICE €175 PER HEAD
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Once you have chosen the type, communicate the date and number of people to make an agreement to the email address Davide@acetaiasangiacomo.com or to the number (also via WhatsApp) +393347074947 and proceed with the purchase.

The request for variations such as vegetarian or non-alcoholic alternatives (however available) must be communicated in time, as well as the presence of allergies or intolerances.

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