The origins of the company 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 the eighties his daughters Mariangela and Alessandra took part to the buisness management and today Grosoli family continues to produce with the same passion and experience pass through four generations. 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 maturing and 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 earthquake that has struck Modena in 2012 has also damaged some structures of Galleria Estense: Grosoli family, together with other illustrious citizens of Modena, once more has been beside the Superintendence in the action of crowdfunding, launched in New York with an extraordinary exposure of Velasquez painting. The result was the realization of a new plinth for the marble bust of Francis I, made by Bernini.
The company is one of the supporting partners of the association “Amici della Galleria Estense (Friends of Galleria Estense).
The Black Gold of del Duca attends on November 2nd in New York to the handover ceremony of the Prize for Scientific Excellence in Medicine.
American-Italian Cancer Foundation was founded in 1980 by renowned breast cancer surgeon Umberto Veronesi, MD, a pioneer of breast-conserving surgical techniques in the treatment of breast cancer, and Alessandro di Montezemolo to involve young scientists, new ideas, trends, and research techniques that would enrich the scientific community and increase international collaboration in the fight against cancer.
Since 2007 Aceto Balsamico del Duca supports this important campaign by donating some excellences symbol of the Modena area: the Traditional Balsamic Vinegar of Modena DOP, result of a long tradition and passion since four generations.
Pumpkin 600 g
Cream 200 g
Sugar 200 g
Lemon 15 g
Traditional Balsamic Vinegar of Modena
Cut the pumpkin in small slices and cook it in a casserole for about 30 minutes.
Once cooked, crush it and put it in the blender.
Add the other ingredients and beat them all. Set the mixture in the ice-cream maker for 30/40 minutes.
Verse some drops of Traditional Balsamic Vinegar of Modena and your pumpkin ice cream with Balsamico is ready!