Balsamic Vinegar The Smart Confusion - Andrea Bezzecchi

Balsamic Vinegar found its first regulatory definition after World War II, at the beginning of Italy's economic boom. At that time there wasn't a single bottle of balsamic vinegar on the market.

Balsamic vinegar was only aged in the attics of middle-class families in the provinces of Modena and Reggio Emilia. This book will explain how the new category of "Balsamic Vinegar of Modena" came to be!

Andrea Bezzecchi took over the family barrels of Traditional Balsamic Vinegar in 1994.

After graduating in Law, he decided to devote himself completely to the artisanal production of raw and cooked vinegars from long fermentations, thus he started "Acetaia San Giacomo" of which he is the owner.

Mr. Bezzecchi is a sensory analyst of Parmigiano Reggiano and Traditional Balsamic Vinegar for more than 12 years. He holds a PhD in Food Science, Technology, and Biotechnology, with a thesis on Acetic Acid Bacteria and related fermentations!