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.
On Saturday January 31st, 2015, during the feast of he saint patron of Modena, will be held the 41th edition of the “Corrida of San Geminiano – 11th Race for the Brotherhood of Peace between the peoples”.
Aceto Balsamico del Duca again this year will strongly support the initiative as main sponsor, noting the close link with the city and with this important event from the valence not only of sporting competition but also of peace. Many runners and sportsmen are expected.
150 g Parmigiano Reggiano cheese
250 cl fresh whipped cream
1 grape’s cluster
Duke’s Traditional Balsamic Vinegar of Modena Extravecchio
6 slices of bread
Put the Parmigiano Reggiano cheese (grated) in a bowl, preferably made of steel, and unite the whipped cream mixing up continuously. Cooking heat in a bain-marie for about 8 minutes, mixing up to get a creamy consistence. Then filter the cream through a strainer, pepper it, and allow to cool in refrigerator for at least 12 hours. Just before to serve, wash the grape and divide it in 6 small clusters. Wash the pears and cut them in slices. Remove the crust from the slices of bread, cut them in triangles and do toast them in oven. Serve the ice cream with the special positioner or with two spoons wet with cold water and prepare a little ball on every flat. Season the ice cream with some drop of Duke’s Traditional Balsamic Vinegar of Modena, decorate with the slices of pear and the clusters of grape and serve with the croutons of toasted bread.