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 wears Balsamic – Newsletter November/December

The new portrait of the Duke Francis I of Este painted with Balsamic Vinegar, the Educational Tour of a group of American influencers in cooperation with True Italian Taste, Giovanni Muciaccia in our company for an episode of “Sereno Variabile”, a TV program of the national public broadcasting company RAI… all the events of the last two months in our last newsletter!

To discover more about it, click on the picture below.

LATEST RECIPES

Mexican nachos with Balsamic Vinegar “dal 1891” and onion jam with Balsamic

Ingredients

Mexican nachos

Refried beans

Grated Emmentaler DOP Cheese

Duke’s Balsamic Vinegar of Modena “dal 1891”

Organic onion jam with Duke’s Balsamic Vinegar of Modena

Sour cream

Fresh coriander

 

For the guacamole sauce

2 medium avocados

1 medium tomato, finely chopped

2 teaspoons lime juice

1 tablespoon finely chopped fresh coriander leaves

Salt

Pepper

 

Preparation

Pre-heat the oven up to 200°C (180°C if fan-forced). Spread the nachos over base of a baking dish. Dollop the refried beans over the nachos, and sprinkle with Emmentaler DOP cheese. Bake for 15 minutes, or until cheese has melted. In the meantime, make the guacamole sauce. Place the avocado in a bowl, and mash with a fork until smooth. Stir in tomato, lime juice and coriander. Season with salt and pepper. Serve the nachos topped with a few drops of Duke’s Balsamic Vinegar of Modena “dal 1891”, guacamole, and sour cream. Decorate the dish with coriander leaves, and serve with the organic onion jam with Duke’s Balsamic Vinegar of Modena, which will enhance the flavor of the nachos thanks to its intense taste.