About us

Francesco I d'Este painted by Velasquez

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.

LATEST NEWS

BIOFACH 2012

biofach2012

From February 15th to 18th  Aceto Balsamico del Duca, in collaboration with Prober Emilia-Romagna, will take part to Biofach 2012  – World Organic Trade Fair. The exposition, which is the most important for Organic market, will be an occasion to promote all the BIO range Aceto Balsamico del Duca, that is leader in this sector since 1995, and to remark the attention to environment and health care.

LATEST RECIPES

Emiliana Risotto

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INGREDIENTS FOR SIX PEOPLE:

 

  • ½ kg Carnaroli rice
  • 20/25 g of butter
  • Shallot
  • Dry white wine
  • Vegetable broth
  • Parmigiano Reggiano cheese
  • Balsamic Vinegar of Modena ‘Vecchia Era’
  • Extra-virgin olive oil
  • Salt and peppers

 

 

 

DIRECTIONS:

 

Place the finely cut shallot in a pan with a touch of oil and fry it slightly. Then add a little bit of broth.

Add rice and let it brown in the oil, keep stirring constantly and pouring broth until the liquid its absorbed. When it gets a golden colour pour as much wine as you like in the pan. 

Keep the heat low. When rice is almost cooked add the grated Parmigiano Reggiano which will make the rice creamy. When rice is ready add butter an pepper and stir for a few minutes.

Serve it decorating with some flakes of Parmigiano Reggiano cheese and a circle of Balsamic Vinegar of Modena PGI ‘Vecchia Era’ without stirring.