The origins of Aceto Balsamico del Duca go back to the end of the 19th century, when Adriano Grosoli was the owner of a prestigious delicatessen established in 1891, where he sold self-produced specialities such as salami, sausages, meat, cheese, wine and Balsamic Vinegar. On Adriano’s death, the company passed to his son Mario and, in 1972, to his grandson Adriano who is the current owner. In 1974 Adriano, with the support of his wife Luciana, decided to devote all their energy exclusively to the production of Balsamic Vinegar of Modena (Aceto Balsamico di Modena). In 1980 his daughter Mariangela joined the company, followed by her sister Alessandra. The historical premises of the company – which are today used for ageing the Traditional Balsamic Vinegar of Modena (Aceto Balsamico Tradizionale di Modena DOP) – is located in a compound centred around an ancient brick kiln, with its characteristic elliptical shape and wooden beam ceilings, which was built during the XVII century. In 1992 a new facility was opened to meet the requirements for new space due to the increasing demand of Balsamic Vinegar of Modena, and this was expanded in 2004. It houses the oak barrels for ageing Balsamic Vinegar of Modena, along with modern bottling line with the most recent technology while maintaining the product’s traditional values. Further a new elegant building for the offices was built just at its side.
The name “Aceto Balsamico del Duca” was chosen by Adriano Grosoli in order to link his product with the prestige of Duca Francesco I D’Este, who was one of the most famous producers and consumers of Balsamic Vinegar of Modena, favourite dressing at the Estense court. The portrait, painted by Velazquez, is shown in the Galleria Estense, Modena. In 1986 the Grosoli family contributed to the restoration of this precious art-work and in 2010 financed both the security system of the portrait and the new frame for the painting.
The city of Modena and its numerous treasures are ready to welcome the visitors of EXPO 2015.
So many are the excellences that will appeal people on the occasion of the Universal exposure and particularly the realities linked to the world of feeding and nutrition, central theme of this edition.
Many agro-food productions from Modena have achieved a great success both in Italy and worldwide and have also obtained many acknowledgments such as DOC, DOP, IGP and IGT.
The dairy products like the Parmigiano Reggiano DOP, the manufacturing of meat like the Modena Ham, the Cotechino of Modena IGP, Zampone of Modena IGP and also the pear of the Emilia Romagna IGP and the cherry of Vignola IGP for the fruits chain; Lambrusco DOC wines of registered designation of origin and wines IGT for the wine supply chain together with the Balsamic Vinegar of Modena IGP and Traditional Balsamic Vinegar of Modena DOP are the excellences of the cuisine of Emilia.
- 200 g corn flour
- 150 g milk
- Olive oil
- 300 g hake fillet
- 200 g liquid cream
- 1 glass of dry white wine
- 2 egg whites
- salt and pepper
- 50 g sugar
- 1 red onion
- Balsamic Vinegar of Modena del Duca matured
- Balsamic Vinegar of Modena del Duca ‘dal 1981’ Luxury
knead the corn flour adding milk slowly, then salt and oil.
Cover the mixing , leave it to stand 20 minutes. Shape little balls with the mixing then roll them out with the rolling pin over some oven paper.
Cook the wafers one by one in a non-stick pan 2-3 minutes per side.