This was a place that made balsamic vinegar near Parma. The owner gave us a private tour and tasting and offered us great insight into many aspects of making and aging balsamic vinegar. His service was excellent and his sense of humor was fantastic! I loved the quaint surroundings and ambiance. It all worked together for a great and engaging experience. I highly recommend taking this tour. read more

I went to Mr. Picci's traditional balsamic vinegar production house while on a Parma food tour. Mr. Picci was wonderful and you really feel his passion in his trade. I definitely will not look at balsamic vinegar the same way again. The imitation and lower quality balsamic vinegars are not at the same level as the traditional balsamic vinegar. The ones most people use to dress their salads are based on a wine (I think). But the traditional balsamic vinegar is from the must of the grapes -- should look for cooked grapes in the ingredients as one of the first few ingredients. If you go here, he will explain everything. We got to taste different ones of various ages and you can see how the sweet and acidic notes change from each one. I highly recommend going here and becoming more knowledgeable about this great process. read more

As a previous reviewer mentioned, I also visited Acetaia Picci as part of a Parma food tour experience (great tour btw-if you're in Parma definitely book it). Mr. Picci greeted us at the door of his property and gave us a brief description of his family's history making traditional balsamic vinegar. We were then taken inside the home that has now been transformed into the family's acetaia. During your visit you'll learn all about the intensive and time-consuming process that goes into making this "liquid gold." You only think you've had balsamic vinegar until you visit a small family-run place like Mr. Picci's and discover the process and labor of love that goes into creating the 12 year and 25 year aged products. After viewing the first floor where the cooked grape juice is aged in large barrels to create the "mother vinegar." Then you'll venture to the third floor where you'll get to see two full rooms where the many batterias are stored for the aging process of the vinegar. After this you will head back downstairs where you'll have a tasting with Mr. Picci and he explains the complex tastes of each vinegar and what foods each pairs best with. He even served us a little cup of delicious custard topped with the vinegar aged 25 years to demonstrate how the older traditional vinegars can be a great flavor enhancer for desserts. I know vinegar and desserts aren't usually the first two combinations you think of but trust me it works. If you're very lucky you'll spot Mr. Picci's extremely friendly (and lazy) cat who is more than happy to accept your scratches and pets while you learn about balsamic vinegar! read more

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