From Dairy to Vinegar: Balsamic Factory Experience with Aperitif

Thanks to the agreement we have signed with the centuries-old Castellazzo Social Dairy in Campagnola Emilia, It is possible to purchase the tour at their facility 5 km from the Acetaia.

The required arrival time is 9 am, maximum 9:15 am at the Caseificio Sociale Castellazzo to be able to see the first stages of the processing together with Davide, 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.

Afterwards, you will move on to the Acetaia, which can be visited in its entirety: from the external courtyard you go 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.

Once finished, we will move on to the visit with tasting of all the “cooked” products (Saba, BalsaMela, Agro di Mosto, Balsamico San Giacomo, Essenza San Giacomo) 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 journey we propose a gastronomic aperitivo 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.

What is included

• Visit to the dairy (Castellazzo) and Acetaia premises (barrels, aging rooms, courtyard)

• Tasting of cooked-must products (Saba, BalsaMela, Agro di Mosto)

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

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

• Drink options: Lambrusco Ugolino Bio or craft beer

Transportation

• Not included

Meeting point

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