Andrea Bezzecchi

Didattica

Design for Food

IV edizione

• Inglese

• ottobre 2025

• Business Design

Bio

Despite (or thanks to) the law degree, he has been the owner of Acetaia San Giacomo for more than 20 years, an organic farm and artisanal factory specialized in long fermentation vinegars and Traditional Balsamic Vinegar of Reggio Emilia PDO. For 6 years he was president of the Consortium for the Protection of Traditional Balsamic Vinegar of Reggio Emilia PDO and member of the board of direction for over 20 years.
He has been a professional taster (sensory analysis) of Traditional Balsamic Vinegar and Parmigiano Reggiano for over 12 years. PhD in agri-food science, technology and biotechnology, with a thesis on acetic fermentation, founder of Acetyca Srl, innovative bio-tech startup.