ACETAIA LICA - Az Agricola Pedrazzoli Anna Maria

In San Polo d'Enza, Anna Maria Pedrazzoli runs Acetaia Lica, dedicated to **Aceto Balsamico Tradizionale di Reggio Emilia DOP**. This denomination, recognized in the forty-two authorized municipalities of the Reggio Emilia province, mandates a minimum of twelve years of aging in wooden barrels: a constraint that slowly transforms cooked grape must into a dark, dense condiment. Here, the protocol is not a formality but the very substance of the product. The battery of barrels marks the passage of time, and the wood imparts and extracts, concentrating aroma and consistency in a way that no shortcut could replicate. The acetaia respects this Emilian method where time and wood become instruments for flavor development, not mere ornaments. It is a labor of waiting rather than production, where the result is measured in years, not seasons. Not open to visitors, Acetaia Lica lets its balsamic speak for itself, a testament to a process that links the province of Reggio nell'Emilia to a long-standing artisanal tradition.

Contacts