19th-20th-21st-22nd March

Portion: 110g/serves 1. Contains: Wheat, Eggs.

Portion: 130g/serves 1. Contains: Wheat, Eggs, Dairy.

Portion: 130g/serves 1. Contains: Wheat, Eggs, Dairy.

Portion: 110g/serves 1. Contains: Wheat, Eggs, Dairy, Nuts.

Portion: ~450g/serves 1. Contains: Wheat, Eggs, Dairy, Celery.

Portion: ~450g/serves 1. Contains: Wheat, Eggs, Dairy.

Portion: serves 6. Contains: Wheat, Eggs, Dairy.

VEGAN - Serves 2. Contains: Wheat.

Roast Pork Belly with Parmesan Cream. Contains: Wheat, Dairy.

VEGAN - Portion: 220g/serves 2.

Contains: Dairy. - Portion: 220g/serves 2.

Portion: 50g. Contains: Dairy.

Serves 1. Contains: Dairy & Wheat.

San Giacomo's youngest Balsamic, obtained by oxidation in oak barrels. The bitter part gives freshness, it is not aggressive because it is softened by the sweet component of cooked must. Agro di Mosto has notes of cooked fruit, fresh and ideal with fatty meats, salads, cooked meats and fish. A rich sour flavour, softened by the flavour of the cooked must. For salads, vinaigrettes and for the last states of cooking roasts or vegetables. Cooked and aged a minimum of 2 years.

San Giacomo's youngest Balsamic, obtained by oxidation in oak barrels. The bitter part gives freshness, it is not aggressive because it is softened by the sweet component of cooked must. Agro di Mosto has notes of cooked fruit, fresh and ideal with fatty meats, salads, cooked meats and fish. A rich sour flavour, softened by the flavour of the cooked must. For salads, vinaigrettes and for the last states of cooking roasts or vegetables. Cooked and aged a minimum of 2 years.

The Acetaia Condiment is the classic "every day" Balsamic. It was the first to be put on the market 20 years ago to meet the need to have a Balsamic made only with cooked must of local grapes and which was obviously neither a Traditional (because wasted with the salad so to speak) nor an industrial supermarket Balsamic. Aged for several years in oak barrels, it has a mature and balanced flavour. Viscosity is present but that does not prevent its joyful use on vegetables, raw or cooked, on grilled or raw meat, on fresh cheeses, grilled or seared prawns.

The Acetaia Condiment is the classic "every day" Balsamic. It was the first to be put on the market 20 years ago to meet the need to have a Balsamic made only with cooked must of local grapes and which was obviously neither a Traditional (because wasted with the salad so to speak) nor an industrial supermarket Balsamic. Aged for several years in oak barrels, it has a mature and balanced flavour. Viscosity is present but that does not prevent its joyful use on vegetables, raw or cooked, on grilled or raw meat, on fresh cheeses, grilled or seared prawns.

Essenza is a rich and full-bodied Balsamic, with a well-completed agro-sweet balance. Notes of cooked plum, tamarind and wood. From the small barrels. No thickeners added – recommended as a "condiment". Ideal with aged cheeses, risotto (always at the end), stuffed pasta and desserts. Cooked and aged a minimum of 6 years in oak, chestnut, acacia, and some ash woods. Essenza is a registered trademark in Italy and in the world by Acetaia San Giacomo, it identifies not only a product but a path that lasted years, to obtain near-perfection.

Essenza is a rich and full-bodied Balsamic, with a well-completed agro-sweet balance. Notes of cooked plum, tamarind and wood. From the small barrels. No thickeners added – recommended as a "condiment". Ideal with aged cheeses, risotto (always at the end), stuffed pasta and desserts. Cooked and aged a minimum of 6 years in oak, chestnut, acacia, and some ash woods. Essenza is a registered trademark in Italy and in the world by Acetaia San Giacomo, it identifies not only a product but a path that lasted years, to obtain near-perfection.

Limited edition "Signoria Gonzaga" is essentially the "Essenza" finished in juniper and cherry barrels to make this unique product. It is produced in the ancient dominions of the Gonzagas', in Novellara (RE).

The Traditional Balsamic Vinegar of Reggio Emilia red label is characterized by a good acidity which, after 12 years, has now smoothed out the sharpest corners and which go well with fairly strong flavours, structured dishes with a greasy tendency. It is sold, like all Traditional Balsamic Vials, in the official D.o.p. 100 ml bottle called "inverted tulip". In the gift box we find, in addition to the Acetaia mini-brochure which explains the differences between any Traditional and the Traditional San Giacomo, a recipe book in the same language and, very important, the pouring cap with a blown glass "cap". Useful tips: 1- do not remove the cap by levering the neck of the bottle but unscrew it gently. 2- it is not to be kept in the refrigerator, on the contrary. It's great at room temperature. 3- the deadline practically does not exist, just think that it has been stored for more than 12 years in open barrels placed in hot attics in summer and freezing in winter. In practice, in the bottle, it is as if it were on vacation. 4 - DO NOT use it in cooking, only RAW. You'd ruin 12 years of waiting. It is tasted by pouring it into a non-metallic spoon, preferably plastic or porcelain. The ideal, to capture all the aromas instead is obtained by pouring a few drops in a wine glass. Taste notes of tamarind, licorice, dried fruit, dried plum, chocolate, tobacco, vanilla, wood, honey, black cherries, etc. Each bottle is different from the others. Excellent to complement dishes te

The true balsamic vinegar of the millenary tradition. What was once a "medicine", a remedy, an elixir. Just a balm. Not a sweetish or acrid black streak on the plates. The Silver stamp identifies balsamic vinegar that has obtained a minimum score of at least 270 points when tasted by the consortium and is on average more aged than lobster (about 18-20 years old). But how can I be sure of this aging? Especially considering that our world, that of balsamic vinegar, is all based on equivocal and often untruthful communication? Aging is guaranteed by an external and third party organization with respect to the producer. After checking the documents that certify that that barrel and that liquid has been present in the vinegar factory for all those years, he submits a product sample to professional tasting by a commission of five external tasters (again, not the producer!) who blindly must give scores according to the quality. Not only that, after this tasting, he also takes care of bottling and sealing the cruets (not the producer!). The score expected for the silver sticker must be higher than 270 points in the tasting commission (and at least 275 points for Acetaia San Giacomo). What does it mean? It means that if the product is aged 18-20 or even 40 years, it doesn't necessarily have to be good! But above all, if we see the complexity of the aging method, characterized by continuous reinforcements and decanting (such as the solera method), there are so many variables i

The true balsamic vinegar of the millenary tradition. What was once a "medicine", a remedy, an elixir. Just a balm. The gold sticker identifies the REAL AND GUARANTEED OVER 25 years of aging and the fact that the product has won at least 300 points in the tasting commission. But how can I be sure of this aging? Especially considering that our world, that of balsamic vinegar, is all based on equivocal and often untruthful communication? Aging is guaranteed by an external and third party organization with respect to the producer. After checking the documents that certify that that barrel and that liquid has been present in the vinegar factory for all those years, he submits a product sample to professional tasting by a commission of five external tasters (again, not the producer!) who blindly must give scores according to the quality. Not only that, after this tasting, he also takes care of bottling and sealing the cruets (not the producer!). What does it mean? It means that if the product is aged 18-20 or even 40 years, it doesn't necessarily have to be good! But above all, if we see the complexity of the aging method, characterized by continuous reinforcements and decanting (such as the solera method), there are so many variables involved (length of the series of barrels, size of the barrels, withdrawals from the producer, evaporation, etc. ), which DOES NOT MAKE SENSE to focus on the years at all. We must speak of quality brought about by long and real ageing, not of

Hand-made in Modena (Emilia-Romagna, Italy) by “Al Marangoun”, Marco Gavalotti.

Hand-made in Modena (Emilia-Romagna, Italy) by “Al Marangoun”, Marco Gavalotti.

Hand-made in Modena (Emilia-Romagna, Italy) by “Al Marangoun”, Marco Gavalotti.

For cutting abruzzese spaghetti and tagliatelle. Hand-made in Modena (Emilia-Romagna, Italy) by “Al Marangoun”, Marco Gavalotti.

65mm ravioli stamp. Hand-made in Modena (Emilia-Romagna, Italy) by “Al Marangoun”, Marco Gavalotti.

45mm x 45mm ravioli stamp. Hand-made in Modena (Emilia-Romagna, Italy) by “Al Marangoun”, Marco Gavalotti.

Hand-made in Modena (Emilia-Romagna, Italy) by “Al Marangoun”, Marco Gavalotti.