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Understanding Traditional Balsamic Vinegar | The Real Stuff

A Closer Look at Italy, Farm Life, Slow Food by Jason DiLoreti on January 3, 2015

At the Acetaia San Giacomo (acetaia is the facility where vinegar or aceto is made and the sets of barrels are used for aging), Andrea Bezzecchi takes the concepts of time, history and hand craftsmanship to another level. He started out by telling us bluntly that “the Balsamic name means nothing”. Literally over 99% of the…

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Ciao! We are the DiLoreti's. We live in Tuscany, Italy. Love food, farming and travel. And most of all, love doing it together as a family.

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