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).



Fancy Food: the Duke will be back in New York! Newsletter May/June 2017

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New York Cheesecake with Balsamic Vinegar del Duca “Solo Modena”


For the base
240 g digestive biscuits
110 g butter

For the cream
500 g cream cheese
100 g single cream
65 g sugar
25 g corn flour
1 egg
1 egg yolk
Juice of ½ lemon
1 tablespoon vanilla essence
Balsamic Vinegar del Duca “Solo Modena”



Put the digestive biscuits into a food processor and crumble them. Add the melted butter, until well mixed. Spoon the mixture into the mold and spread out evenly. Put it in the fridge for 30 min-utes or in the refrigerator for 15. Beat the eggs and the sugar in a large bowl and gradually add the cream cheese, the corn flour, the lemon juice, the vanilla essence and the single cream. Beat until smooth and creamy. Spoon your cream-cheese filling into the mold. Cook in a pre-heated oven at 160°C for 60 minutes, and then for 20 minutes more at 170°C. Allow resting in the fridge for a night. Before serving, decorate it with Balsamic Vinegar del Duca “Solo Modena”.