Visit to the Acetaia, Tasting and Acetic Lunch

The entire Acetaia San Giacomo can be visited . From the external courtyard, you pass through the ancient internal stable with the barrels being acetified; then you move on to the evocative 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 a 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 one-Michelin-starred Aux Anges restaurant in Roanne. He then returned to Italy to work at Caino in Montemerano (two stars) and then at Marzapane in Rome. Finally, he moved to Reggio Emilia, continuing his culinary experiences for private events and pop-ups: the most recent, which concluded, was at Ortolan, at Pan's headquarters in Milan.

For these reasons, Guglielmo is able to offer top-quality cuisine, ranging from experimental to traditional, with influences from French cuisine.

The lunch is flexible, it can be composed either in a way that reflects the Reggio tradition with some vinegar influences, or in a more experimental way.
Lunch typically includes platters of cured meats and Parmigiano Reggiano paired with gnocco fritto or focaccia, creative vegetarian appetizers, a first course and dessert, and optional coffee and liqueurs. Lunch includes a bottle of wine for every three people, choosing between TreSpe and Lambrusco Ugolino, as well as a selection of wines available for purchase from our cellar.

Requests for changes such as vegetarian or non-alcoholic alternatives (which are still available) must be communicated in advance, as must any allergies or intolerances.

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

Duration 3 hours / 3.5 hours (variable), PRICE: €76 PER PERSON (instead of €99)

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Once you've chosen your event type, please let us know the date and number of people you'll be attending by emailing Davide@acetaiasangiacomo.com or calling (also via WhatsApp) +393347074947 to arrange your reservation. You can also proceed with your purchase by calling +393347074947.
Requests for changes such as vegetarian or non-alcoholic alternatives (which are still available) must be communicated in advance, as must any allergies or intolerances.

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