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.
We are glad to introduce you the first issue of 2016 in a new modern version, in the Newsletter of February you can find: Aceto Balsamico del Duca celebrates the 125° anniversary of the foundation, Balsamic Vinegar of Modena “dal 1891” is enriched by a new parchment, an easy and tasty recipe and more….
Grab here your copy and have a nice reading!
-flour 100 g
-soft wheat flour50 g
-Extra Virgin Olive Oil 5 tbsp
-grilled courgette 300 g
-pine nuts 30 g
-raisins 20 g
-milk 150 ml
-Balsamic Vinegar of Modena “dal 1891”
Mix the flours with quinoa and salt adding Extra Virgin Olive Oil a bit at time. Add enough water in order to make the dough soft and elastic (about 7-10 tbsp). Leave the dough in the fridge for 30 minutes, covered by wrap. Preheat the oven at 180°. Put the raisins in a bowl with low warm water and once they become soft drain them and sear mixed with pine nuts in a pan. Then let them to cool down.
Spread out thinly the dough on a baking pan, put on it the courgettes cut in slices, raisins and pine nuts. Beat the eggs with milk, salt and pepper and pour all on the dough. Cook in oven for 40 minutes.
Before serving, pour some Balsamic Vinegar of Modena “dal 1891” on the baked salty cake.