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).



Food and internationalization: new challenges for 2019

92% of the total production of Balsamic Vinegar is exported.

Foreign markets have always been of primary importance for Aceto Balsamico del Duca, which is about to take part in the Gulfood fair in Dubai, for the third year in a raw.

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Babaganoush with Balsamic Vinegar of Modena “Only from Modena grapes”

A meeting of two cultures: the Arabic and the Modena one, merging in a dish with a unique flavour.

Babaganoush con Aceto Balsamico di Modena IGP “Solo da uve di Modena”


2 medium eggplants
50 gr tahini (sesame cream)
3 garlic cloves, finely minced
Ground cumin
Fresh parsley, chopped
Extra-Virgin Olive Oil
Balsamic Vinegar of Modena – “Only from Modena grapes”



Prick each eggplant several times using a fork. Place on foil-lined baking sheet. Broil eggplants for 2 minutes on each side in the oven. Turn off broiler and leave eggplants in the oven at 190° C, for 30 minutes, until soft. Remove to cool for 15 minutes.
Combine tahini, garlic, cumin, salt, and Balsamic Vinegar of Modena – “Only from Modena grapes” in a bowl.
Cut cooled eggplants, drain liquid, scoop out flesh, and add to bowl. Mash ingredients together with a fork until smooth. Stir in parsley and drizzle with Extra-Virgin Olive Oil.
Serve at room temperature and enjoy the Middle Eastern flavour exalted by the sweet and sour notes of the black gold of Modena!