Visit with tasting and aperitif at Acetaia San Giacomo

Acetaia San Giacomo can be visited in its entirety , 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 guided tour of 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 .

At the end of the journey we offer an aperitif/snack which includes the selection 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 savory pie), salami and pork cracklings.
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 Gastronationalismo (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 €38 PER HEAD (instead of €66)

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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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