Visit to the Acetaia, Tasting and Acetic Lunch

Acetaia San Giacomo can be visited in its entirety , from the external courtyard you pass to the ancient internal stable with the barrels being acetified; then you 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.
It is still possible to add the visit to the Dairy at this link.

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

At the end of the journey 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.

At the end of the visit you will receive a free copy of the book Gastronazionalismo , critical analysis of the indications of origin (value €18), a copy of the recipe book of Traditional Balsamic Vinegar of Reggio Emilia (value €15) and the report of the twenty-fifth harvest at the Acetaia San Giacomo (value €10).

Duration 3 hours / 3 and a half hours (variable), PRICE: €66 PER PERSON (instead of €99)

-------------------------------------------------------------------------------------------------

Once you have chosen the type, communicate the date and the number of people to arrange at the email address Davide@acetaiasangiacomo.com or at the number (also via WhatsApp) +393347074947 and proceed with the purchase.
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.

------------------------------------------------------------------------------------------------