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.
In this issue: alimentary products are the preferred italian souvenirs, Sunday 28th September returns “Acetaie Aperte”, Aceto Balsamico del Duca at Sial Paris and an original tasty recipe for use Balsamic Vinegar of Modena “Pandora”.
Grab here your copy and have a nice reading!
Ingredients for 6 people:
1 red pepper
1 yellow pepper
1/2 celery turnip
Extra virgin olive oil
salt and pepper
Balsamic Vinegar of Modena “Pandora”
Clean all the vegetables and cut them in small slices, except the artichokes that must be elegantly affected. Put in frying pan, separately with a thread of oil, the zucchines, the carrots, the red pepper, the yellow pepper, dressing with salt and pepper according to your personal taste. Vegetables must result crisp, then to put them in different containers. Put the artichokes in frying pan and make them stew with some oil, water, salt and pepper. In the meantime, heat the oven to 200 degrees, divide the sheets of puff pastry in 2 parts, and cut them in 12 square slices.
Bathe with the milk every sheet of pastry and bake it on oven paper for 5 minutes. It must be just gilded. Put all the vegetables in a frying pan, mix them and slightly heat just before to serve them. When they are warm, extinguish the fire, add the celery shaves raw and put in the plate. Position a square of pastry, then the vegetables and cover with another square of pastry, and at least some drops Duke’s Balsamic Vinegar of Modena.