ACETAIA LA BONISSIMA is testimony of the De Pietri ’s family passion, which they have cultivated for the production, of "Balsamic" since the beginning of the last century. At the start of the 1900’s, the grandfather Celestino, used to run, at the gates of Modena on Via Emilia, one of the city’s oldest trattoria, the “Casa Rigata”, official refreshment point of the Mille Miglia car race. 

Celestino first started to make Balsamic Vinegar in the barrels that head wine sold to travelers. Many others barrels gradually joined the originals, and with the aid of his son Egidio, Celestino started to produce "Balsamic" on considerable scale.