Acetaia La Bonissima tells the story of the De Pietri family's passion for "Balsamic", handed down for more than a century. It all began in 1890 with Celestino, who ran the "Casa Rigata" trattoria on the Via Emilia, at the gates of Modena: the official refreshment stop of the Mille Miglia race. During the trial runs, drivers and mechanics stopped there to taste his vinegar, aged in the barrels once used to serve wine.

Barrel after barrel, and with the help of his son Egidio, that passion grew into a true acetaia. Today, in Casinalbo di Formigine (Modena), La Bonissima produces Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena PDO, using Italian raw materials and no additives, colourings or thickeners.

At Taste 2027 we present ESSENZA, our newest collection: three Balsamic Vinegars of Modena PGI, Affinato, Invecchiato and Riserva, designed to make La Bonissima quality easy to recognise, choose and use every day. Alongside Essenza, the Sigilli, Le Preziose and Tesori collections hold our most precious reserves.