About us

Francesco I d'Este painted by Velasquez

The origins of the company Aceto Balsamico del Duca go back to the end of the 19th century, when Adriano Grosoli, the owner of a prestigious delicatessen, “Premiata Salumeria Grosoli”, established in 1891, started the sale of self-produced specialties such as salami, sausages, meat, Parmigiano Reggiano cheese, Lambrusco 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 his energy exclusively to the production of Balsamic Vinegar of Modena (Aceto Balsamico di Modena). In the eighties, his daughters Mariangela and Alessandra entered the business management of the firm and today, Grosoli family continues to produce with the same passion and experience passed on through four generations. The historical premises of the company – which today is used for aging the Traditional Balsamic Vinegar of Modena PDO (Aceto Balsamico Tradizionale di Modena DOP) – is located in an ancient brick-kiln, with its characteristic elliptical shape and wooden beam ceilings, which was built approximately in the XVII century. In 1992, a new premises was opened to meet the requirements for more 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 aging Balsamic Vinegar of Modena, along with modern bottling line with the most recent technology while maintaining the product’s traditional values. Some time later, a new elegant building for the offices was built.
The name “Aceto Balsamico del Duca” was chosen by Adriano Grosoli in order to link his product with the prestige of Duke Francesco I D’Este, who was one of the most famous producers and consumers of Balsamic Vinegar of Modena, the favorite 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 artwork, and, in 2010, they financed both the safeguard of the portrait and the new frame for the painting.

The earthquake that struck Modena in 2012 damaged also some structures of Galleria Estense: the Grosoli family, together with other illustrious citizens of Modena, was once more beside the Superintendence in the action of crowdfunding, launched in New York with an extraordinary exposure of Velázquez painting. The result was the realization of a new plinth for the marble bust of Francesco I, made by Bernini.
The company is one of the supporting partners of the association “Amici della Galleria Estense (Friends of Galleria Estense).

 

LATEST NEWS

The Duke on the podium of the “Italian Food Awards” – USA 2018

A new important recognition for the brand “Aceto del Duca” during the recent Summer Fancy Food: the Balsamic Vinegar of Modena “since 1891” aged over 3 years gained a position on the podium among the three finalists for the “Italian Food Awards”.

Read our last newsletter to discover more about the visits we received in our acetaia during the spring and to keep yourself up-to-date about the next events in which the Duke’s Balsamic Vinegar will take part!

LATEST RECIPES

Crêpes with Onions, Red Radicchio and Balsamic Vinegar of Modena “since 1891” aged

Ingredients

1 egg
150 g milk
20 g butter
1 pinch of salt
80 g flour “00”
Tropea onions
Extra Virgin Olive Oil
3 cloves of garlic
Red radicchio
Balsamic Vinegar of Modena “since 1891” aged

 

Preparation

Whisk an egg, add milk, butter and a pinch of salt. Sift the flour stirring constantly. Pull the dough with energy until smooth and homogeneous. Let it rest for half an hour.
Slice the onions and fry them with a little olive oil and three cloves of garlic. Add a tablespoon of Balsamic and continue to cook. Julienne the radicchio and add it to the onion. Cook for 15 minutes. Add salt and remove from fire. Prepare the crêpes in a nonstick pan and fill them with onions and radicchio. Smear them with melted butter and bake them at 200° C for 10 minutes. Take them out of the oven and garnish with a few drops of Balsamic Vinegar of Modena “since 1891” aged. A French dish with a touch of Italian taste!