Tuscany’s Gold Meets Modena’s Spirit: A New Chapter for Italian Gastronomy
Amid the tranquil, light-dappled attics of Modena and the sun-soaked, volcanic slopes of the Tuscan Maremma, luxury has never been a product of haste. It is a slow, deliberate conversation between nature and the artisan. It is found in the slowly evaporated grape must in a series of wooden barrels and the cold-pressed early-harvest olives within hours of their picking. In these terrains, luxury is defined by three pillars: time, origin, and restraint.
On January 7, 2026, these two worlds of patient craftsmanship officially merged. Olio Piro LLC, the award-winning producer of Piro and Cucino extra-virgin olive oils, and Bonini SRL, the distinguished producer of the traditional balsamic vinegar of Modena Bonini, have united.
This merger represents more than a business transaction; it is the joining of two "houses of origin" dedicated to protecting rarity and championing the authentic essence of Italian craft.
Olio Piro and Bonini: A Merger Rooted in Origin
This union is the natural evolution of a strategic alliance formed in 2023. Over the last three years, Olio Piro and Bonini have worked side by side to offer fine retailers and discerning American consumers an unmatched collection of artisan products. That successful collaboration revealed a fundamental reality: these two brands belong to the same world.
Bonini SRL is a brand associated with the prestigious PDO (Aceto Balsamico Tradizionale di Modena) and the Consorzio. Born in the heart of Modena, Bonini has earned its reputation as the "top chef’s condiment of choice" through deep ties to the world's most innovative culinary minds.
Olio Piro LLC, launched in the USA in 2020 by the brother-and-sister team of Marie-Charlotte and Romain Piro, masterfully produces a high-antioxidant extra-virgin olive oil that is already advancing to the highest levels of fine dining. From their mill on the slopes of Mount Amiata in Southern Tuscany, they have redefined the ultra-premium category.
By merging, these two houses ensure that their shared philosophy of small production, controlled sourcing, and a persistent refusal to industrialize remains the foundation of their future.
What the Merger Means for Chefs, Connoisseurs, and Collectors of Taste
In a market often flooded with mass-produced imitations, the merger serves as a beacon of trust for people seeking the genuine. By bringing these two icons together, we are creating a more coherent "one house" story globally.
- Elevated Scarcity: We are positioning our products within the global luxury food conversation, sitting alongside fine wines, single-estate spirits, and heritage caviar houses. In this space, scarcity, origin, and trust are the only true metrics of value.
- Stronger Distribution: For our U.S. audience, this means greater availability and an effortless experience when sourcing the finest Italian staples.
- A Trusted Culinary Language: For chefs, the merger provides a singular point of contact for two essential finishing ingredients that share the same pedigree of distinction and consistency.
- Curated Excellence: Enthusiasts can now enjoy curated pantry staples that bring the Michelin-starred dining experience into the home kitchen.
One Shared Luxury Food Philosophy
"Piro and Bonini belong to the same world," notes Olio Piro CEO Marie-Charlotte Piro. It is a world where shortcuts do not exist.
Luxury here is defined in plain, uncompromising language: Time + Origin + Restraint.
- Time: The years required for balsamic to reach its peak and the centuries it takes for an olive tree to mature.
- Origin: The specific mineral-rich volcanic soil of Maremma and the unique climatic conditions of Modena.
- Restraint: The refusal to increase volume at the expense of quality.
Olive oil and traditional balsamic are "sister crafts." One is a celebration of freshness and the immediate vitality of the harvest; the other, of patience and the transformational energy of oxygen and wood. Together, they offer a complete sensory map of the Italian soul.
What Makes Traditional Balsamic Vinegar of Modena Different
To understand the Bonini side of this union, one must understand the rigor of the Protected Designation of Origin (DOP). Bonini’s traditional balsamic is a gastronomic treasure produced from a single ingredient: cooked grape must. There are no wine vinegars, no thickeners, and no caramel colorings, only the pure essence of the grape and the silent passage of time.
Crafted solely within the Modena and Reggio Emilia regions, the must is slow-fermented and then matured for decades in a "battery." This is a series of progressively smaller wooden barrels made from various woods, including oak, chestnut, cherry, juniper, and mulberry. Each wood imparts a unique note to the liquid as it thickens through natural evaporation. The result is a dense, syrupy texture with a complex, balanced sweet-and-sour flavor profile that improves everything from flavorful risotto and ravioli to desserts like vanilla gelato.
The Bonini experience is defined by elegance and prestige. Bonini’s Traditional Balsamic is aged for extraordinary periods, 12+, 25+, and even 50+ years, before being bottled in the iconic 100 ml spheres designed by the legendary Giorgetto Giugiaro.
What Defines Exceptional Tuscan Extra-Virgin Olive Oil
On the Tuscan side of the house, Olio Piro continues to set the global standard for "clean haute cuisine." This is a high-performance, award-winning superfood born from the wild Maremma landscape. We cold-press our oil in limited batches from 300-year-old trees, including the rare Olivastra Seggianese, grown on the mineral-rich volcanic slopes of Mount Amiata.
What really separates Piro is the marriage of ancient groves and modern science. Our proprietary double-filtration system was developed to yield a sophisticated flavor profile that is bold, vibrant, and peppery. For the health-conscious connoisseur, the data is as impressive as the taste:
- Record Antioxidant Levels: Naturally contains an average of 940 mg/kg of polyphenols at milling time, far exceeding industry standards.
- Exceptional Chemistry: Has 78-79% Oleic Acid (the heart-healthy monounsaturated fat) and a remarkably low 0.2% acidity, signifying flawless fruit and precision pressing.
- Vitamin E Powerhouse: Each serving provides 3-4 mg of Vitamin E, a vital nutrient for cellular health.
Every bottle of Piro serves as a guarantee of freshness. We bottle in an oxygen-free environment, the gas you see in an unopened bottle is actually nitrogen, and seal it with a specialized anti-oxidation cap to prevent oxygen from degrading the oil. Even our glass is designed for quality: we use Vetri Speciali, a UV-resistant, tempered, and anti-phthalate-tinted glass from Trentino, to protect the oil’s integrity from light.
Bonini’s Next Chapter Within Woman-Owned Olio Piro
This merger marks a deliberate and heartfelt transition. Fabio Massimo Bonini has entrusted the future of his company to Marie-Charlotte Piro.
Now a woman-owned and woman-led entity, the new organization maintains its deep familial roots. Stefania Bonini, Fabio’s sister, remains the Financial Officer of the Italian operations, guaranteeing stability and the preservation of institutional memory.
This ensures that, as the brand grows its global voice, the "Cascina" in Modena remains a preserve of tradition, operating fully within the Consorzio framework.
"When, years ago, Marie-Charlotte Piro and I first met, the same passion and the same vision found their voice. My traditional balsamic vinegar and her olive oil recognized each other, as only truly authentic things can. In that moment, I understood that she was our future."
- Fabio Massimo Bonini, Founder of Bonini
"Bringing these houses together allows us to protect rarity, elevate craftsmanship, and speak with one coherent voice globally, without ever compromising what makes each house unique. We are here to guard the artisanal method."
- Marie-Charlotte Piro, CEO of Olio Piro
How to Use Bonini + Piro Together: 5 Pairing Ideas
When you bring Italy’s "Liquid Gold" and "Black Gold" together, you create a harmony of flavors that is foundational to clean haute cuisine. The bright, peppery energy of Olio Piro acts as a high-definition lens, sharpening the deep, velvet complexity of Bonini Traditional Balsamic. Together, they transform basic ingredients into a multi-dimensional experience.
01 | The Aged Cheese Board
Select a 36-month-aged Parmigiano-Reggiano, prized for its crunchy tyrosine crystals. Drizzle the Olio Piro first; its grassy notes will coat the palate, preparing it for the singular drop of Bonini Traditional Balsamic. The vinegar's acidity cuts through the cheese's richness, while the oil provides a smooth, herbal finish that stays.
02 | The Burrata Ritual
Top fresh Burrata cheese with a heavy, generous drizzle of extra-virgin olive oil. The high-polyphenol pepperiness of Piro is fundamental to balance the milk’s sweetness. Finish with a delicate "X" of Bonini. This creates a perfect equilibrium where the cream, the pepper, and the dark, syrupy acid dance in every bite.
03 | Grilled Excellence
Heat is a stimulus for aroma. When you finish a sliced Bistecca alla Fiorentina or a simple roast chicken with a drizzle of both, the meat's residual heat "blooms" the volatile compounds in the olive oil. The addition of Bonini adds a rich, umami depth that mimics a complex reduction sauce, but with much more clarity and elegance.
04 | Strawberries and Gelato
For a sophisticated dessert that defies expectations, use a few drops of Bonini Traditional Balsamic over sun-ripened strawberries or premium vanilla bean gelato. The balsamic acts as a flavor bridge, intensifying the fruit's natural sugars. A final, light drizzle of Olio Piro and a tiny pinch of sea salt adds a surprising, savory green note that makes the dish feel incredibly modern.
05 | Risotto Finishing: The "Mantecatura"
In the final moments of preparing a saffron or wild mushroom risotto, replace a portion of the butter with a tablespoon of Olio Piro. This "mantecatura" (creaming) with high-quality oil adds an incredible brightness and a silky mouthfeel. Just before serving, dot the surface with Bonini. The complexity of the aged wood from the balsamic barrels will intensify as the rice steams, producing a captivating aromatic profile.
Explore the Piro and Bonini Collection
Explore the newly unified collections of Olio Piro and Bonini. From our high-antioxidant oils to our range of exceptional balsamic condiments and PDO vinegars, every product reflects our dedication to authenticity. Explore the Bonini + Piro Collection to find your perfect pairing. Learn more about our craft of making one of the best extra-virgin olive oils worldwide.
All products are available for shipping within the United States via our integrated online shop.
A Shared Future, Unchanged Standards
Going forward, as one house, our promise to never industrialize remains. We will persist in valuing the small batch, the hand-picked, and the slowly aged. We are proud to sit at the table with the world's leading chefs and collectors of taste, protecting the rarity of the Italian soul, one bottle at a time.
Frequently Asked Questions
Are Bonini products still PDO and Consorzio overseen?
Yes, absolutely. Continuity is a cornerstone of this merger. All Bonini Traditional Balsamic Vinegar continues to be produced under the strict oversight of the Consorzio Tutela and maintains its prestigious PDO certification, guaranteeing the same rigorous standards of evaluation and genuineness that connoisseurs and professional chefs expect.
Will Bonini still be made in Modena?
Yes. The distinct climate and geography of Modena are essential to the balsamic’s biological identity and its legal standing under European law. All production remains at our historic Cascina in Modena, assuring that every single drop retains the unmistakable soul and terroir of its birthplace.
Does the merger change ingredients or methods?
Absolutely not. In fact, the merger was designed specifically to safeguard our ancestral methods from the pressures of industrialization. We stay dedicated to using 100% grape must and the traditional "battery" of wooden barrels, assuring the artisanal craft of both houses remains completely untouched and pure.
Where can I buy in the U.S.?
The full, unified collection of both Bonini and Piro products is now available through our integrated digital flagship at www.olio-piro.com. We offer a hassle-free buying experience with reliable nationwide shipping, bringing the absolute best of Italian gastronomic tradition directly from our estate mills to your kitchen.
What’s the difference between Traditional Balsamic Vinegar and balsamic condiments?
Traditional Balsamic (PDO) is made exclusively from grape must and aged for at least 12 or 25 years. Condiments, while following similar artisanal standards, are aged for shorter periods. This provides a more versatile range of gastronomic uses and price points, all the while keeping the signature, high-quality Bonini flavor profile.
How should I store olive oil and traditional balsamic?
To protect the delicate antioxidants in Olio Piro, store it in a cool, dark cupboard away from the stove. Traditional balsamic is highly resistant; keep it at room temperature in its glass bottle, tucked away from direct sunlight and strong odors.
