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Traditional Balsamic DOP
The Cooked: Balsamics
Raw: Wine Vinegars
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Home
Acetaia
Production
Our Manufacturing
Traditional Balsamic DOP
The Cooked: Balsamics
Raw: Wine Vinegars
Contacts
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English
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English
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About us
Here is a selection of videos and articles that concerned us.
From the cathode ray tube
Acetaia San Giacomo at Linea Verde
Whole production process
Newspapers, blogs and other publications
Touring Italy: from Via Verdi to Acetaia San Giacomo
(Edward Schneider - 29th July 2001) Already back in 2001, the New York Times reported...
Le Monde: you can taste the difference
(Stéphane Davet - 14th October 2021) On visiting the Acetaia San Giacomo, the famous French...
Andrea Bezzecchi: The Real King of Balsamic Vinegar
(Edoardo Celadon e Phoebe Hunt - 27th March 2021) “For those passionate about Italian cuisine,...
Acetaia San Giacomo Best Overall Balsamico and Best Saba
(Hannah Howard - 19th October 2021) “Bezzecchi is a perfectionist who obsesses over every detail...
Best PDOs and Best Condiment
(Nikhita Venugopal - 12th April 2019) The Best Balsamic Vinegars, According to People Who Use...
The challenge to balsamic vinegar. So Modena lost the game
(Micaela Cappellini - 25/02/2020) On 4th December 2019, the European Court of Justice decrees that...
Gambero Rosso
(Luciana Squadrilli - February 202) The weekly publication for gourmets, Gambero Rosso, dedicated a few...
Retracing vinegar
(Luca Martinelli - December 2021) The traditional recipe has bowed to industrial pressure: Aceto Balsamico...
Be acidic (in the kitchen)
(Luca Martinelli - June 2019) In praise of vinegar with 5 great producers:“Don’t trivialize it...
It doesn’t take long to say balsamic vinegar
(Dario Bressanini - December 2021) This name denotes two different vinegars and products in vastly...
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