Gourmet Balsamic Journey with Aperitif

The Acetaia can be visited in its entirety , from the external courtyard you pass to the ancient internal stable with the barrels being acetified; 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 guided 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) .

At the end of the tour we propose a gastronomic aperitif 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.

The aperitif 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.
It also includes cold cuts platters and a tasting of Parmigiano Reggiano paired with fried gnocco or focaccia, vegetarian starters, savory pies, a bottle of wine for every 3 people to choose between TreSpe and Lambrusco Ugolino

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

• Guided tour: courtyard → barrel cellar → ageing rooms of Traditional Balsamic

• Tasting of Saba, BalsaMela, Agro di Mosto, and other cooked-must products

• Tasting of three Traditional Balsamic Vinegars (min. 12, 20, 25 years) and raw wine vinegars

• Aperitif/snack: Parmigiano-Reggiano, artisan bread, gnocco, Erbazzone Reggiano, salami, pork cracklings

• Beverage options: Lambrusco (Ugolino), craft beer (Opera Birra Gastronomica)

Transportation

• Not included

Meeting point

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