ACETAIA LICA

On the Road of Traditional Balsamic Vinegar of Reggio Emilia

Sometimes traditions are put in a corner waiting for someone to come along and restore them to the splendour they deserve. This is the case of Acetaia Lica, a company that has managed to make its way with few resources, but with a lot of passion and love for its land. The landscape of the Collina Reggiana knows how to conquer and enchant. The Lands of Matilda, as this part of the territory is also called, have much to offer, both from a cultural and naturalistic point of view, and from a gastronomic one.

Acetaia Lica is an example of this. Started in 1999 from an already established activity, over time it has been able to expand and enter the market thanks to the quality of its products. The place where it is located is Macigno, a village in San Polo d’Enza, in the heart of the Reggiane Hills. Halfway between the centre of Reggio Emilia and the history of these lands, where Matilde di Canossa left the sign of her passage.

“Halfway between the center of Reggio Emilia and the history of these lands, where Matilde di Canossa left the sign of her passage.”

The name Lica already introduces the poetry that the company puts into its work. In fact, it is the combination of the names of the family’s first grandchildren: Lisa and Luca. A love story that links the company to the territory, so much so that it has been a member of the Consortium of Traditional Balsamic Vinegar of Reggio Emilia since its beginnings. A way of protecting the quality of the products and ensuring high standards

“A love story that binds the company to the territory, so much so that it has been a member of the Consortium of Traditional Balsamic Vinegar of Reggio Emilia since the very beginning.“

The Consortium currently includes 56 producers, including Acetaia Lica, which, by placing the mark on its products, is proving that it follows the correct procedures for producing Traditional Balsamic Vinegar of Reggio Emilia. A strict specification that varies according to the ageing of the vinegar and its organoleptic characteristics at the moment of tasting.

Acetaia Lica follows the Consortium’s lead, producing three distinct varieties of balsamic vinegar. Lobster goes well with hot dishes, to round off the presentation of fish and meat, for example. It has a soft and delicate fragrance. The Argento is aged by the company about 6/7 years longer than the previous label and is more concentrated. Finally, Oro, with its 25 years in the barrel, shows all the elegance that a vinegar can have. Acetaia Lica offers the opportunity to observe these phases of processing and history up close, with guided tours by appointment.