Balsamico Bonini 100% Cooked Grape Must...

Balsamico Bonini came about almost by chance, as many great inventions do. This kind of serendipity, which now carries the name of Fabio Massimo Bonini, came into being just a stone’s throw from Modena, where the veteran actor and owner of Balsamico Bonini was born.

At the end of the 1990s in fine dining circles in Milan, it was Fabio himself who introduced his friends to the real black gold of Modena, a product that is very different from the common Aceto Balsamico di Modena IGP found on supermarket shelves.

 Fabio had come to know the world of Modena’s balsamic vinegar particularly well thanks to a local association created precisely to uphold the tradition of producing this most noble of vinegars.

And from these initial tastings in Milan the first version of Balsamico Bonini came into being, a high-quality culinary experiment, the work of Fabio and a group of close friends who had one goal: excellence. 

Not being able to count on its own historical production, Balsamico Bonini was perfected following detailed research at numerous acetaie – the traditional workshops that produce and age vinegar – and after a meticulous selection of the local cellars to hand pick already aged and certified barrels. Thus was born an acetaia of modest dimensions, but of an extremely high quality. Testament to this are Balsamico Bonini’s first illustrious clients: Sergio Mei, Heinz Beck, Andrea Berton and many others, who will serve as an important incentive never to let our standards drop.

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