About us

Francesco I d'Este painted by Velasquez

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.

LATEST NEWS

Christmas is coming: give an emotion!

Christmas catalogue 2014Christmas is coming and Aceto Balsamico del Duca is pleased to propose you various fine and original gift ideas.

So many novelties are introduced for the 2014.

The most elegant is surely the delicious Balsamic Vinegar of Modena ‘dal 1891′ in a renewed “Luxury” dress with exclusive pewter label, available also with an organic onion jam with Balsamic Vinegar of Modena. This product is proposed also in the usual dress, now with an organic jam with Balsamic Vinegar of Modena and a useful cookbook.

An other special Christmas product is “Anfora Cara with handle”, embellished by the gilded figure and presented in an elegant red bow shaped case, ideal as an appreciated and surprising gift.

To complete the Christmas proposals, Aceto del Duca offers: the classical combinations with Salt of Cervia, the ageless box with cruets made in Deruta, the Saba Francesco I and the exclusive ampoule “Carnia”, intended for containing in a practical but fine way both Balsamic vinegar of Modena and Extra virgin olive oil.

The Traditional Balsamic Vinegar of Modena PDO, aged 12 or 25 years, is one of the most requested present for those people who do not want to renounce to the tradition and to the ‘black gold’ of Modena.

 

Please have a look to our online catalogue

 

A special idea for your gifts?

Personalize them with an original parchment created together with us!

 

LATEST RECIPES

Basket with pears, Normandy Camembert cheese and Balsamico

18425_l

INGREDIENTS:

  • 1 roll of puff pastry
  • Duke’s Balsamic Vinegar of Modena “dal 1891″
  • 200 grs Normandy Camembert cheese
  • 8 small pears
  • 1 sprig of fresh thyme

DIRECTIONS:

Preheat the oven to 220°C.

Stretch the puff pastry and, with a mole, draw 8 disks from it.

With a slightly buttered  muffin mold, model the 8 disks thin to get 8 baskets of pastry.

Cook the baskets in oven for around 10 minutes until they are well gilded.

Clean and cut the pears in thin slices and the Normandy Camembert cheese.

Put the slice of pears and cheese into the baskets and season with fresh thyme and a thread of Duke’s Balsamic Vinegar of Modena “dal 1891″.