Tour Caseificio, Acetaia ed aperipranzo acetico Language - Language:Italian just think that it has

just think that it has been stored for more than 12 years in open barrels placed in attics that are hot in summer and freezing in winter

Total Carbohydrate 3

più riconoscibile e identitaria

plain pasta

in addition to the Acetaia minibrochure which explains the differences between any Traditional and the Traditional San Giacomo

Tour Caseificio, Acetaia ed aperipranzo acetico Language - Language:Italian just think that it hasThanks to the agreement we have signed with the centuries old Castellazzo Social Dairy in Campagnola Emilia, It is possible to purchase the tour at their facility 5 km from Acetaia San Giacomo. The required arrival time is 9 am, maximum 9: 15 am at the Caseificio Sociale Castellazzo to be able to see the first stages of the processing together with Davide, who will also guide you in the Acetaia. It will then be possible to purchase their Parmigiano