We had the good fortune of connecting with Fabio Massimo Bonini and we’ve shared our conversation below.

Hi Fabio Massimo, what’s something about your industry that outsiders are probably unaware of?
The world of balsamic vinegar is very chaotic, there are many fakes, many products on the shelves that have nothing to do with the product of the Modena tradition…even Italian companies protected by the PGI mark do not produce this according to the canons of the ancient Modena tradition obviously it generates a lot of confusion … my suggestion is to always check the ingredients …. The traditional Balsamic vinegar is the result of the slow acetification of MUST COOKED (single ingredient)

Alright, so for those in our community who might not be familiar with your business, can you tell us more?
We produce Traditional Balsamic Vinegar of Modena P.D.O. and Condiment. This may seem simple, but these few words cannot fully convey the Balsamic experience. So much more is held within those letters: a wealth of wisdom, ancient crafts, unique flavours and just one ingredient: grape must. Year by year, through Modena’s sweltering summers and the cold winters, our balsamic ripens following the tradition we inherited centuries ago, developing the savour and bouquet that make it unparalleled worldwide. Imagine: it takes at least 12 years and the approval of rigorous master tasters for the vinegar to qualify for the “traditional” appellation. It should not be confused with the more common Balsamic Vinegar of Modena PGI, produced with a wine vinegar base and the addition of grape must and, sometimes, caramel. Beside our PDO balsamic, we have developed a range of products with a unique and extraordinary aroma and taste, using its nobler twin’s ingredients and traditions. Starting with the same grape must, and only grape must, following identical methods and using the very same barrels, we offer the perfect alternative to customers who simply want the option of a different bottle, an other size, or a different box, while still enjoying the exquisite flavour of our traditional balsamic vinegar PDO, this is Bonini Black. For some of our products we have also obtained the Kosher certification valid also for Passover, from the International Kosher Council.
As proof of our commitment to quality, we are proud of the collaborations we had over time, starting from “The World’s 50 Best Restaurant” by San Pellegrino, that selected Bonini Black for their events in Milan and London to showcase the best italian products to international industry experts, chefs, and food writers in 2014.
Through the years Bonini Black it has been appreciated by many great chefs and gourmet shops around the world from Milan to Rome, New York and San Francisco from Hong Kong to Dubai, Tokyo and Kyoto.
Finally, and in conclusion, we had the idea to create a place where to discover history and tradition, art and taste. Just outside the city of Modena you could have the opportunity to have a break and spend some nights in our charming room&breakfast and to live with us what we call “The Bonini Black Experience“!

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
We are in the heart of the motor valley and therefore what could be better than visiting where the Lamborghinis, Maseratis, Ferraris or Paganis are assembled… but of course we are also strong in terms of food, starting from the famous Parmigiano Reggiano to arriving at raw ham …a land to be discovered

Who else deserves some credit and recognition?
The love for my land and in particular for its traditions have pushed me to fight every day against the power of industries and large producers to create culture to convey to the public the emotions that only craftsmanship can give. In our case, emotions are gustatory and healthy

Website: www.balsamicobonini.com

Instagram: instagram.com/balsamico_bonini

Linkedin: https://www.linkedin.com/company/5206598/admin/

Twitter: twitter.com/balsamicaffair

Facebook: facebook.com/AcetaiaBonini

Youtube: https://www.youtube.com/channel/UCWLvTa90wXrW7suebsy9FtQ

Image Credits
Lynn Park photography

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