About us
The roots of Aceto Balsamico del Duca di Adriano Grosoli s.r.l. date back to the end of the nineteenth century, when Adriano Grosoli was owner of an Award-Winning delicatessen established in 1891, which sold the following specialities of its own production: cured meats, sausage products, cheeses, wine and Balsamic Vinegar.
Upon Adriano’s death the company went to his son Mario, then in 1972 to the grandson and current proprietor, Adriano, who in 1974, aided by his wife, Luciana, decided to concentrate solely on the production of Balsamic Vinegar of Modena. In 1980 daughter Mariangela, followed by her sister Alessandra some years later, joined in the management and running of the company.
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
SANA – 22° INTERNATIONAL EXHIBITION OF NATURAL PRODUCTS
September 9th – 12 we will attend SANA, International Exhibition of natural products.
We’ll be glad to meet you at Booth B78 – Pavillon 21
LATEST RECIPES
Pistachios ‘Semifreddo’ with Traditional Balsamic Vinegar of Modena
INGREDIENTS
- 150 ml of fresh cream
- 2 egg yolks
- 50 g pistachios, 50 grams of sugar
- 50 g of water
- slices of “Sponge” cake
- Traditional Balsamic Vinegar of Modena
PREPARATION
Leave few minutes pistachios in boiling water, remove the skins from them, then rinse and let dry in oven at 150 ° C for some minutes. Once cold, granulate some pistachios and use those for decoration, mince the rest with a spoon of sugar. Beat the egg yolks then pour the syrup obtained by mixing together the sugar and water at 105°C – 110°C . Continue to whip in order to have a clear and foamy mixture then mix gently the whipped cream with the chopped pistachios. Cut slices of a “Sponge” cake, about 6-7 mm tall, floppy, 8 by 6 cm and 8 by 4 cm. (If you have different molds regulate accordingly). Cover the mould with a transparent food wrap, place some granulated pistachios in the bottom, then add a spoon of ‘semifreddo’; then the smaller slice of “Sponge” cake, another spoon of ‘semifreddo’, then place on top the bigger slice. Press it lightly, cover with the wrap and place it in the freezer.
Remember to leave it in the fridge for at least thirty minutes or fifteen minutes at a normal temperature before serving it. Decorate with Traditional Balsamic Vinegar of Modena and granulated pistachios.