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 our house organ: 2015, a great opportunity for Italy and its excellences; Aceto Balsamico del Duca supports Saint Patron fest and other special events as ‘My plant and garden’, connected to Expo Milano 2015; and a tasty recipe to be accompanied with Duke’s Balsamic Vinegar of Modena.
Grab here your copy and have a nice reading!
• 7/8 spoons of cous-cous
• 2 little tomatoes
• 1/2 courgette
• 1/2 red pepper
• capers (in water)
• 1/2 red onion
• some leaf of basil
• Extra-virgin olive oil
• mixed green salad (for decoration)
• Balsamic Vinegar of Modena “dal 1891″ Luxury
Distribute the cous-cous in a wide dish and cover it with salty hot water and a thread of oil. Leave to inflate for 3 minutes then separate the grains of cous cous with a fork, still adding 1 spoon of oil. Wash the vegetables and cut them very small, mince the basil and unite all to cous-cous, also adding the capers .With a mould form the hearts of cous-cous in the center of every dish and distribute the green salad around. Decorate with paprika and a thread of Balsamic Vinegar of Modena “dal 1891″ Luxury.