First Level Course for Critical Taster of Balsamic Vinegars

Unique experience of in-depth discovery and tasting of the complex
world of “Balsamics”.
This full immersion, recommended only to true enthusiasts and professionals in the sector, develops and is divided into two days of visits to the production facilities, various tasting sessions, theory and sensorial exercises, culminating with the release of the Balsamic Vinegar Discerner Certificate.

This experience was born after we implemented a system in Acetaia for years
sensory analysis group, led by an external panel leader from
undisputed multi-year experience from both a practical and academic point of view.

During these years we have tasted and analyzed according to the criteria
of the sensory analysis at least 120 different brands of “balsamic vinegars”
ranging from economical PGIs, pseudo-aged PGIs, “premium” PGIs, Traditional
DOP of Modena and Reggio Emilia, Balsamic vinegars and condiments related to the same
product category.

This is an experience dedicated only to those who truly want to delve deeper ,
according to a unique approach, the complexity of this matter, characterized by
an extremely complex “matrix” (i.e. the product). Much more complex
in the analysis and discrimination with respect to the product “wine”.

We have deliberately used the word “Aceti Balsamici” in the plural because for
acquire the tools to truly understand where quality lies (and where,
instead, where the artifices reside) it is necessary to space out as much as possible so
to build a baggage, a vocabulary of olfactory and gustatory sensations
which would not otherwise be possible to obtain.

Plan

We start at the Acetaia at 10am for a visit to the production premises , explaining
the fundamental differences between a Balsamic obtained through blending and
the one obtained through real fermentation and aging.

The first exercises of tasting, recognition and calibration of odors and
fundamental flavours.
The theoretical and practical exercises were developed together with Dr. Mario Zannoni, former professor of sensory analysis at the Università Cattolica del Sacro Cuore with a decade of experience. Dr. Zannoni wrote, together with a Spanish colleague, the guidelines for the sensory analysis of Geographical Indication products in Europe.
Together with Dr. Zannoni we have been tasting various vinegar samples for more than 3 years
balsamic among the most disparate typologies, blind, with references prepared ad hoc each time and filling in accurate tasting sheets, the data of which are then processed and discussed.

After this phase, to relax, we propose a lunch with our friend and colleague Guglielmo Chiarapini of FEG:

Guglielmo trained first at Alma and then spent the next three years at the restaurant Aux Anges in Roanne (one Michelin star); he then returned to Italy at Caino in Montemerano (two stars) and then at Marzapane, in Rome. Finally he moved to Reggio Emilia, continuing his experiences in the kitchen for private events or pop-ups: the last one, recently concluded, was at Ortolan, in the headquarters of Pan (Milan).

For these reasons Guglielmo is able to offer a cuisine of the highest level, ranging from experimentation to tradition, with influences from French cuisine.

Lunch is flexible, it can be composed either in a way that reflects the Reggio tradition with some acetic influence, or in a more experimental way.
Lunch usually includes cold cuts and Parmigiano Reggiano cheese platters paired with fried gnocco or focaccia, creative vegetarian appetizers, a first course and a dessert, optional coffee and liqueurs. Lunch includes a bottle of wine for every three people, to be chosen between TreSpe and Lambrusco Ugolino , as well as a selection of wines that can be purchased from our cellar.

Requests for variations such as vegetarian or non-alcoholic alternatives (which are still available) must be communicated in advance, as well as the presence of allergies or intolerances.

In the afternoon we will continue with theoretical foundations of general sensorial analysis and, in particular, on the perception of acidity. The tasting of the first samples of balsamic vinegar will be until 5 pm.

After 5pm you will be free to check in at Hotel Villa Petra (Via della Costituzione, 44, 42017 Novellara RE).

Free evening (we recommend dinner at Trattoria Cognento - Campagnola or a glass of wine and some snacks at Bar Roma ).

The next morning, around 8:30, we will wait for you at the Bar Roma in
Novellara (Piazza Unità d'Italia, 34, 42017 Novellara RE) for breakfast, a coffee and a good morning chat.

Finally, we will head to the Acetaia for tastings of other Balsamic Vinegars and final sensory analysis exercises to conclude the experience with the release, before lunchtime, of the Certificate of Discerner of Balsamic Vinegars .
At the end of the experience you will also receive a porcelain spoon and a blown glass olfactory chamber (value €60), a copy of the book Gastronazionalismo (value €18), a critical analysis of the indications of origin, the report of the twenty-fifth cooking of the Acetaia San Giacomo (value €10) and a porcelain teaspoon each.

PRICE €488 PER PERSON
RESERVATION REQUIRED AT LEAST ONE MONTH IN ADVANCE BY EMAIL DAVIDE@ACETAIASANGIACOMO.COM