L'acetaia di Cesare Giaccone

Cesare Giaccone is a renown chef in Piemonte, who says his vinegars are the reason his food is so memorable. In fact so many people agreed that he began to make extra vinegars in the cellars beneath his restaurant for sale.

Since the mid-seventies Cesare started producing vinegar especially for his restaurant. He was searching for typical products that faithfully respected the regional tradition which were more and more difficult to be found.

High quality wines from local producers are used to make this vinegar following the traditional Langa methods, decanting progressively the wine into barrels of mulberry tree, oak and cherry tree.

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