Why the name San Giacomo?

Strada San Giacomo Maggiore, placed in Cognento of Campagnola, was the address where a little farm was born,thanks to the attention and passion of Mum and Dad (Carla and Carlo). This farm was able to make happy relatives and friends because of its production of Lambrusco and other various country products .
In the barn of that house you could have already seen the batteries to produce vinegar set up by my grandparents, as it was quite common in these areas to produce some balsamic vinegar in your own garret.
In those times we can hardly say that there was a unique “method “, certain and settled, to produce this precious seasoning, in fact,every family had its own uses, techniques and its own very particular recipes.
This product is so fascinating that the number of batteries have increased throughout the years, and in Strada San Giacomo Maggiore you could smell the surrounding scent of cooked must in autumn, and the heady aroma of balsamic vinegar while it was ripening during summer.
In 1994 we assisted to the natural succession of acetaia, as the householder passed away. This passage allows to continue the tradition though. Tradition , as the essence of Balsamic vinegar and as the term that distinguishes it from the industrial one, has a deeper meaning for us: it implies not only “to be entrusted with it”, but also “to pass it down”.
So, after some “Courses for owners of acetaia” taken at various Guilds, Confraternities and Associations, the enthusiasm for this unknown world had overtaken me . Little by little, I was rediscovering myself as ‘Balsamic’.
In 1997 the Acetaia was moved from San Giacomo Street to the low and narrow garret of a house in Verdi Street in Campagnola Emilia.
In 1998 I came into contact with the newsgroup ‘it.hobby.cucina’, and met Antonio Tombolini and Esperya. I was faced by an existential dilemma. They told me “We really like your Balsamic vinegar, we take it, but you must make out an invoice and this implies that you have a Vat registration number”.
Et voilà (actually, not so simply), in 1999 the individual firm “ Antica Acetaia S.Giacomo “ was born.
Between refilling the barrels and taking exams, between cooking the must and working at Bar Roma we arrive to 2001, year of my degree. My customers were increasing little by little and I must admit that they sustained this enterprise with great courage, as I was shipping my products in boxes taken from the spare ones left aside at the Thursday morning market held in Novellara. If you support someone who sends Balsamic vinegar using bananas cardboard boxes , you really have to believe in him and his business!
Spring 2001. While I was having a chat with Giacomo (who produces Valpolicella wine), we discovered that we could walk along the same road. We rediscovered ourselves as ‘Balsamic’.
After a few months (the 1st of July)The Balsamica S.Giacomo general partnership was funded, its main goal being promoting the Balsamic produced by Antica Acetaia S.Giacomo.
The number of barrels became more and more, both the small ones for the Traditional vinegar as well as the big ones for the Seasoning.
Unfortunately the room available stayed the same.
2003: As we say: we don’t fit in it anymore. My little turnover of customers was boosting, and I realized that to show people my products while crossing my bedroom was no longer so funny and “ characteristic” as it used to be in the early days.
All right then: I decided to take the big step : we moved to one , unique place that was provided with right spaces and that could represent us at the same time.
At those times we wandered through a number of mediators and real estates, but nothing that suited me was to be found. Until one day. I was talking to my friend Luca Montanari, who is a young architect who works in Novellara, when I was offered a great chance. It consisted in Mr Gavioli’s home and cattle shed , located in Strada Pennella. It was in poor condition but the roof had been renovated recently and the spaces seemed to be the ones that we needed.
Summer 2004: San Giacomo limited partnership (set up as necessary in the meantime) bought the property.
And here we are to nowadays.
Now, time has come to enjoy in silence the culture, the history and the magic of the True Balsamic that belongs to the Millenarian Tradition. It’s time we rediscovered ourselves as ‘Balsamic’.
See the products of Acetaia San Giacomo you can buy on Surbir.it