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.
- 6 eggs
- 150 gr black rice
- 300 gr asparagus
- 100 gr speck
- 40 gr Parmigiano Reggiano DOP cheese
- 1 litre broth
- 1 small onion
- 50 gr butter
- salt and pepper
- Balsamic Vinegar of Modena “dal 1891”
Wash and cut the asparagus, therefore boil them quickly in the broth for less than ten minutes.
Peel the onion and mince it. In the casserole you will cook the rice start browning the minced onion and the dice of speck in 50 gr of butter; therefore unite the rice and allow to toast it for a few minutes, then cook the rice adding a bit of broth. Once the rice is cooked, regulate the taste with salt and pepper, extinguish the fire and leave refreshing for few minutes. Beat the eggs slightly with some salt and pepper, then unite the asparagus, grated Parmigiano Reggiano cheese and the rice, mixing all very well in order to amalgamate the ingredients.
Pour the mixture of eggs and rice in a frying pan and fry all with the rest of the butter; allow to curdle the omelette, both sides for around 5 minutes each.
Serve the omelette with some bits of asparagus and some drops of Balsamic Vinegar of Modena “dal 1891.”