About us
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.
Freshly produced, with fresh fruit or vegetable, cane sugar and Balsamic Vinegar of Modena del Duca.
Is the Balsamic Vinegar of Modena intended for everyday use. It has an intense, slightly fruity aroma and a strong flavour with just a touch of sweetness. The range is composed of variety of formats, with bottles suitable for use on the table or for restaurants. Indicated primarily for the preparation of cooked foods, sauces [...]
This Balsamic Vinegar of Modena is excellent for frequent use on fresh salads, boiled or grilled vegetables and to prepare delicious omelettes
Our Gold Cap PGI Balsamic Vinegar of Modena is also available in many different and stylish fancy bottles, specially designed for gourmet shops, restaurants, catering and hotels who want to better tailor the product to their customers
An excellent Balsamic Vinegar of Modena, appreciated for its delicate bouquet reminiscent of fresh fruit
With its SUOLO E SALUTE certificate, PGI Balsamic Vinegar of Modena from organically grown grapes is the product for those who enjoy eating natural foods and care about their health and the environment
Modena Balsamic Vinegar PGI “Solo Modena” contributes to reduce CO2 emissions in the atmosphere while manufacturing Modena Balsamic Vinegar, especially for logistics. ‘Solo Modena’ it is a certified product that was created expressly to improve the environmental impact.
This Balsamic Vinegar of Modena is produced using must from Trebbiano grapes and selected wine vinegar from organic agriculture, without any colouring agents and preservatives
This Balsamic Vinegar of Modena is produced using must from Trebbiano grapes and selected wine vinegar from organic agriculture, without any colouring agents and preservatives
Aceto Balsamico del Duca presents a top quality product, aged for over 3 years in oak casks and PGI certified.
Cubica, aged for over three years, combines a richly intense aroma with a strong note of cooked grape must.
A very high quality Balsamic Vinegar of Modena, the ideal gift and a touchstone of elegant design. Its aroma recalls the wood of the barrels in which it is produced and the delicate taste of must
A wonderful selection of Emilia Romagna excellencies.
In order to enhance our range of products we have come up with a lovely collection of striking gift items.
The most prestigious Balsamic Vinegar of Modena PGI, aged for many years in precious barrels which confers to the product a high density
PDO Traditional Balsamic Vinegar of Modena.
Perfection at its best.
25 years minimum ageing of this Traditional Balsamic Vinegar of Modena PDO makes it exquisite poured over ice-cream, strawberries and Parmigiano Reggiano
LATEST NEWS
LE PIAZZE DEL BIO 2012
Saturday 26th and Sunday 27th May 2012, inside the prestigious ‘Re Enzo’ Palace in Piazza Maggiore (Bologna), will be held the 3rd edition of ‘Le Piazze del Bio’, the promotional event for Organic world, organized by Prober and Aiab.
This year the event will be realized inside the initiative ‘TERRA EQUA’, the regional event that involves GAS (Solidarity Purchasing Groups), Fair Trading organizations, Ethical Finance, networks of local organic producers and social cooperatives organized by the Committee Fair trade Emilia Romagna.
We’ll wait for your kind visit to show you all the Duke’s Organic products!
LATEST RECIPES
Warm green salad with champignons
Ingredients for two
- Two sandwiches produced with organic flours
- 140 g of organic rucola or other biological green salad
- 100 g of fresh champignon from biological agriculture
- 60 g of Organic Parmigiano Reggiano DOP cheese
- 10 organic green olives
- Organic seeds of pumpkin
- Extra virgin olive oil from biological agriculture
- salt
- Duke’s Organic Balsamic Vinegar of Modena Aged
Preparation
Clean up and cut in slices the champignon mushrooms, then fry them in a pan with a thread of oil until they become brown. Wash the salad, dry it and if necessary break it with the hands. Then prepare the sandwiches emptying them from the crumb. On the fund of every sandwich put the salad and above it verse the mushrooms and the seeds of pumpkin. Season all with Organic Balsamic Vinegar of Modena Aged, a thread of Extra virgin oil of olive, and put the olives and the cheese at the top before serving.