Acetaia La Bonissima is a testament to the passion that the De Pietri family has cultivated since the early 20th century for the production of Balsamico. At the beginning of the 1900s, Grandfather Celestino managed one of the city’s most renowned taverns, Casa Rigata, located just outside Modena along the Via Emilia. It served as the official rest stop for the legendary Mille Miglia car race. During the practice runs leading up to the event, famous drivers and mechanics would stop in to savor the precious Balsamico, aged in barrels previously used for wine.
Over time, dozens of barrels were gradually added to the original few, and with the help of his son Egidio, the Acetaia grew into a more structured and enduring form. Of the old trattoria, what remains, beyond the memories held by the Modenese, who made that era part of today’s local history, is the historic Acetaia itself Today, it stands at the edge of the Apennines, just seven kilometers from the center of Modena, in the undisputed homeland of the grape varieties used to produce musts for Balsamico.
At the end of each harvest season, a cherished ritual is repeated: Franco and Donatella, together with their sons Francesco and Alessandro, the newest generation of the family, gather once again to breathe in the unmistakable aroma rising from the large vats where freshly pressed grape juice is slowly cooked over a gentle flame.
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