• Discover a
    magic place
    where the time
    has stopped
  • Add a 100%
    taste of Italy
    to your dishes
  • Do you want to produce
    your own Balsamic vinegar?
  • A centuries-old
    tradition of Modena
    that creates
    an extraordinary
    balsamic vinegar
  • Persistant Nuance from the elegant
    acidities, cut throught the mind
    Chef Enrico Bartolini
  • The true essence
    of the invisible
    Chef Ettore Bocchia

Why Bonini

  • A bit of history

    A bit of history

    storiaTraditional Balsamic Vinegar is a typical  product from the area of Modena, Italy: it is the result of a slow acidification of cooked must, proceeds of the typical grapes of the area. This is not a product to be confuse with the common balsamic vinegar of Modena IGP, which is  made of  a base of wine vinegar, adding a bit of must and, sometimes, caramel or caramel colouring . This unique nectar has its roots in the time of the Antique Romans, the Cooked Must, Virgilio spoke of it in the Georgiche  and in  the middle ages was considered a great luxury.

    The term “Balsamic” was introduced  in ‘700 when  this nectar was attributed with important curing  properties, so much so that people would use it to cure the wounds caused by the plague or to get ride of migraine headaches. Lucrezia Borgia used it during  childbirth and Gioacchino Rossini for scurvy. Our grandparents used balsamic. Still today,  it is used  as a digestive at the end of the meal.

    With the strength of a history of over thousands of years today, as long ago, balsamic is considered by the experts as a unique touch to give that really special flavour to a meal; first course, main course, fruit  or to a simple ice cream.

  • Traditional Balsamic of Modena DOP: unparalleled.

    Traditional Balsamic of Modena DOP: unparalleled.

    balsamicoProducing “Balsamico Tradizionale” is a complex operation which requires, above all else, time: we need at least 12 before the balsamic will be considered  worthy , after the sever judgment of the master tasters, to earn the ability to boast the title of “traditional”. After the boiling stage , and having been decanted several times for several months, begins the transformation  of the liquid inside wooden  barrels. Going from large to small , with different types of wood for each segment, as the transformation continues; this transformation, thanks to the various operations of decanting and reinforcing  and to the never ending work of the vinegar bacterias, will be seen as the protagonist to the phases of fermentation, maturation and ageing.

  • Selecting Bonini

    Selecting Bonini

    sceltaWe searched for the perfect equilibrium between acidity and sweetness,  between fluidity and density, between the perfume that immediately  assails the  senses and the bouquet that lingers long on the palate and in  the mind.  After many tastings we finally found what we were looking for: this was when "Traditional Balsamic of Modena DOP Bonini“ was born. The “Traditional Balsamic of Modena DOP Bonini”  belongs to  the family of condiments and we  wanted to produce a condiment with  a unique nuance, following the same rules and using the same ingredients as its  more highly noted twin. The result? Bonini Condiment. The “Traditional Balsamic of Modena DOP Bonini” and  the “Bonini  Condiment”  are both from a biological must, making this a genuine and natural product as is the tradition in our area.

  • Mode of use

    Mode of use

    comeThe amount to use is approximately one slight  teaspoon per person for a portion of raw vegetables, the sequence should be a bit of salt, Balsamic Bonini and olive oil; on cooked food, the “Balsamic Bonini” should be added just prior to taking it off the heat, with just enough time to flavour  without losing the complexity of the aroma; in the case of a dish already cooked properly  and plated,  the correct use is as a garnish added just before serving.

(C) Copyright Bonini Srl. by Triptown.

Choosing Bonini

We searched for the perfect balance between tart and sweet, between fluid and thick, between the aroma that assails our senses and the bouquet that lingers long afterwards on our palate and in our memory.

We found the raw material, cooked must from prime grapes; we chose the barrels built by the most skilful master craftsmen; we adopted the traditional aging process, in which the vinegar ages slowly and without any additives. Our efforts were rewarded when our vinegar, sampled by the expert tasters of the Consorzio Produttori Aceto Balsamico Tradizionale di Modena, met their demanding standards and earned the seal of the consortium.

Traditional balsamic vinegar of Modena DOP belongs in the family of condiments and we wanted to produce a condiment with an unmistakable nuance, following the same rules and utilizing the same ingredients of it’s more herald twin. The result? The Bonini Condiment.

Protected Designation of Origin (D.O.P.)

DOP certification (Denominazione di Origine Protetta) is granted to selected balsamic vinegar makers in Modena. By choosing a DOP product, you are assured that it belongs to a unique tradition and culture, guaranteeing unadulterated quality and unrivaled flavor and taste.

Protective Consortium of Traditional Balsamic Vinegar of Modena (Italy)