On my BlogVille journey after visiting the parmigiano reggiano factory we also visited a balsamic vinegar factory Acetaia Picci. The factory is run by a family and the son was the one who gave us a tour at the farm and their museum.

The procedure to make the balsamic vinegar is slow, and the more aged it is the more thicker and tastier it gets. We had an opportunity to taste all the balsamic vinegars they produce. You could really tell the difference between the youngest and the oldest vinegars. The producer told us that when he travels he has his own small bottle of basamic vinegar with him to use it even at the restaurants. I think that is so cute.

After learning about the balsamic vinegar procedure we had a lovely lunch made by the mother of the manufacturer. They used to own a Michelin Star restaurant so the lunch was amazing, naturally.

Erbazzone is one of my favorites in the Italian cuisine. It's a spinach pie.

Pannacotta with strawberries and thick blasamic vinegar, naturally.

Acetaia Picci
Via Roncaglio 29
42025 Cavriago
Reggio Emilia, Italy
acetaiapicci.com

More photos on Instagram #tlhblogville.

Sponsored by BlogVille & Emilia Romagna Region Tourist Board.