Acetaia San Giacomo from many year seduces friends and customers with the Reggio Emilia Traditional Balsamic Vinegar PDO, the artisanal wine vinegar and other products made with local and organic grapes. Despite the strict connection with the Tradition in making vinegars and Balsamic, Acetaia San Giacomo invented an innovative system that allows private and individuals, families and restaurateurs to rediscover the culture of making vinegar with leftover wine.
The project FACETO was developed after more than one year of research and prototyping in collaboration with Fab Lab Reggio Emilia and the University of Modena and Reggio Emilia - Life's sciences Dept.

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