Balsamico Bonini is a handmade and Italian product, precisely from Modena. The only ingredient used for the local production of our products is cooked grape must, respecting all the steps of the Italian tradition in order to bring high quality products to your tables. We also work side by side with some of the best chefs in the world to inspire them to use balsamic vinegar in their dishes.

Balsamic Bonini exclusively produces Traditional Balsamic Vinegar of Modena DOP and high quality condiments, so as to be able to satisfy every palate request by entering the homes of Italians and exporting this fantastic tradition also abroad! Balsamic vinegar is a highly versatile product, preferably used raw, which is best expressed with parmesan, strawberries and many other dishes. Delicious as a salad dressing with extra virgin olive oil, excellent on roasts and boiled meats, it enhances the aroma and flavor of any dish. We collaborate with some of the best chefs in the world, to give excellent balsamic nuances to their dishes.

Our Proposal

Herb risotto with seared prawns and Bonini Maturo Dressing

Ingredients for two people

• Carnaroli rice
• 160g Chopped onion,
• 30g Butter,
• 30g EVO oil, to taste
• Rocket, to taste
• Parsley, to taste
• Chives, to taste
• Salt to taste
• Shrimps, 12 Milk,
• 100ml Cooking Cream,
• 20ml Parmigiano Reggiano,
• 30g Maturo Bonini Dressing, 30ml

Preparation

Boil a pan with water and add salt. Prepare a cream made with rocket, parsley, chives, a pinch of salt, milk and cream. Blend with an immersion blender and set aside. Fry the onion in a non-stick pan with a drop of extra virgin olive oil and 15g of butter, add the rice and toast it lightly. Add boiling water from time to time as needed. Shell the prawns and sauté them in a pan with a drizzle of oil for 3-4 minutes, salting them lightly. Cut half into small pieces and add them to the rice, the other half will be used for serving. One minute before cooking, remove the rice from the heat and add the cream prepared previously, the Parmigiano Reggiano, the rest of the butter and whisk. Finally add the prawns and Bonini Maturo dressing.

Bonini: craftsmanship and tradition

Thanks to the numerous researches in various "acetaie" (term used to indicate an attic-attic within which one or more batteries of barrels give life to the magic of balsamic vinegar) to better understand the production and aging of balsamic vinegar it was possible to acquire artisan skills for the realization of this product of the Italian tradition. The meticulous selection of already aged and certified wooden barrels has made possible this careful process that reaches the tables of consumers.

The climate is also fundamental for the artisanal production of balsamic vinegar, large temperature variations characteristic of the Emilia province favor the aging of the product. The attention in the research of the Trebbiano grape makes, together with time and patience, the product so tasty and quality. The selected grapes are subjected to crushing (without any additives); the must is then transferred to the cooking pots where it is then cooked, increasing the sugar concentration and starting the fermentation. It is then transferred to barriques which will then feed the batteries of Traditional Balsamic Vinegar of Modena PDO, until the moment of tasting.

Fabio Massimo Bonini, the passion behind tradition

Balsamico Bonini was born from the serendipity of Fabio Massimo Bonini a few steps from Modena. The veteran actor, owner and producer, after some tastings in Milan had the vision of Balsamico Bonini, a culinary experiment aimed at quality and preserving traditions. Fabio's work together with a group of close friends thus began the creation of the traditional Balsamic vinegar based on a single goal: excellence. Thus was born a modest-sized vinegar factory, with a great vision and a product of the highest quality.

After years of passion and continuous improvements, Fabio Massimo Bonini decided it was time to grow and increase investments, taking over the shares of the partners in full. After careful research, the ideal location was identified in which to create what is now the Cascina di Balsamico Bonini. Not to be underestimated in this process is the key contribution made by Betty, Fabio's wife. The next - and no less important - step to having an office that matches the product is to create business relationships based on trust and mutual passion for high quality products: therefore, you could not find a better partner than Longino & Cardenal - today important distributor of Italian fine food - to whom to entrust the distribution on the national territory.

Today Fabio Massimo Bonini spends longer and longer periods in the United States and in the world to look for the best commercial partners to distribute a particular product, while the business - which today also includes a Bed & Breakfast with a balsamic flavor - is also growing thanks to the contribution of extraordinary people. which over the years have become collaborators and ambassadors of what has always been the central message that Balsamico Bonini aims to share in Italy and in the world: an artisan product used by many distinguished chefs.