ACETAIA PICCI

In Cavriago, within the balsamic zone of Reggio nell'Emilia that encompasses forty-two municipalities, Acetaia Picci focuses on a single product: the Aceto Balsamico Tradizionale di Reggio Emilia DOP. The cooked grape must passes through a long chain of different wooden barrels, losing water and concentrating for a minimum of twelve years before it can bear the denomination's name. This singular label dictates a timeline that precludes any haste: the product is measured in decades rather than seasons, and each decanting marks a step towards greater density and aromatic depth. The result is a dark, syrupy liquid with a layered sweet-acidic profile, far removed from industrial sauces that imitate its name. In Emilian kitchens, traditional or contemporary, a few drops are enough to complete a dish or enhance a contrast. Picci ties its work to aging protocols and the Reggiano terroir, treating the waiting period not as a cost but as the very ingredient that gives shape to the denomination.

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