He took over his father’s passion when he passed away in 1994. At that time he was studying law. When he got the law degree he decided to dedicate his life to the Traditional Balsamic Vinegar of Reggio Emilia and vinegars in general. He founded Acetaia San Giacomo. He is the president of the Consortium for the Protection of Traditional Balsamic Vinegar of Reggio Emilia D.O.P. He is a certified sensory analyst for the Traditional Balsamic Vinegar of Reggio Emilia D.O.P. and a certified sensory analyst for the Parmigiano Reggiano cheese. At the moment, he is a Ph.D. student in Science, Technology, and biotechnology of agri-food products. The Ph.D. is about an innovative system for home production of vinegars and vinegars from innovative raw materials.