Acetaia
SAN JIACOMO
Acetaia San Giacomo is a place strongly rooted in the territory. The botticelle and our daily work are housed in the Corte Faragosa, a farmhouse in the Emilian countryside that sees its origins in the mid-1500s.
Visit
GUIDED
The vinegar factory is a teaching site of the University of Gastronomic Sciences in Pollenzo and can delve into topics related to their work, either with a good degree of technical depth or lightly, depending on how deep one wants to go. In any case, the visits are always understandable, interactive, and inspiring. Their first goal is to explain in general the very complex world of "Balsamics" and Vinegars in general. Only later, if you wish, will they tell you about them and their story.
Their
ACETO
Since time immemorial, Acetaia San Giacomo has been producing vinegars made only from very long natural fermentation. The ancestral method called "static" today.
METHOD, the "HOW YOU DO IT" is the key.
There are no other products where the Method is so discriminating.
In the wine world for example, wines are ALL fermented. Then it is the specific production choices that make huge qualitative differences.
Ditto in distilled spirits.
In the world of Balsamic, however, no.
Ninety-nine percent of Balsamics do not do any fermentation. There is a simple mixing of two (or more) ingredients. Sour and sweet. Vinegar and must. Period.
The latter are Balsamic blended, not fermented.
