Modena Acetaia Visit, Dairy Tour & Acetic Lunch Experience

From Dairy to Barrel: Vertical Balsamic Experience & Typical Lunch

A complete, detailed and enthusiast visit to the Caseificio Sociale Castellazzo and Acetaia together with the owner Andrea, with a focus on the various types of Parmigiano-Reggiano and a Vertical tasting of the most aged, awarded, limited and special products of the Acetaia.

Thanks to the agreement we have signed with the centuries-old Caseificio Castellazzo in Campagnola Emilia, it is possible to visit it entirely.
The required arrival time is 9am, maximum 9.15am to see the first stages of the production process together with the owner Andrea, who will also guide you in the Acetaia.
It will then be possible to purchase their Parmigiano Reggiano, ricotta, caciotte and other products from the Caseificio Castellazzo.

From the external courtyard you pass to the ancient internal stable with the barrels undergoing acetification; 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.

The tour includes a complete visit to 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 of Reggio Emilia (Lobster label, minimum 12 years of aging, Silver label 20 years, Gold label 25 years) and tasting of Raw Vinegars (wine) .

In addition to the classic tasting, various “gems” are offered such as Balsamic Vinegar from particularly awarded lots, aged, wine vinegar reserves, special products from abroad and many points of view from within a little-known world, that of balsamic vinegars and more.
Of course, always in San Giacomo style: no frills and with practical demonstrations!

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 platters of cold cuts and Parmigiano Reggiano paired with fried gnocco or focaccia, vegetarian appetizers, a plate of pasta and a dessert, and possibly coffee and liqueurs.

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.

What is included

• Visit to the dairy (Caseificio Sociale Castellazzo) and the Acetaia estate (courtyard, barrel cellar, ageing rooms)

• Vertical tasting: cooked-must products (Saba, BalsaMela, Agro di Mosto), three Traditional Balsamic Vinegars (12+, 20+, 25+ years), raw wine vinegars

• Regional gourmet lunch: cold cuts, Parmigiano-Reggiano, gnocco/focaccia, pasta, dessert; acetic and traditional influences

Transportation

• Not included

Meeting point

• After booking we will send all the details of the location (meeting point) and contact.