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 the first issue of 2014: Presentation of the new Consortium of Protection of Balsamic Vinegar of Modena, House Museuem Enzo Ferrari, Corrida di San Geminiano and a special fish recipe with Duke’s Balsamic Vinegar of Modena – Gold Cap.
Grab here your copy and have a nice reading!
- 200 gms swordfish
- 1/2 glass of milk
- Balsamic Vinegar of Modena Gold Cap
- 70gr of butter
- salt and pepper
Cut the fish in fillets about 1 centimetre thickness and put to soak it in the milk for about ten minutes.
In the meantime prepare the sauce: melt 50gr of butter on fire, therefore add the Balsamic Vinegar of Modena Gold Cap and allow to boil for about five minutes until to get a dense sauce.
Flour the swordfish and put it in frying pan with the remained butter. Gild the fillets from both sides and dress them with salt and pepper.
Serve with the sauce of Balsamic Vinegar of Modena Gold Cap and enjoy your meal!