Aceto Balsamico del Duca celebrates 125 years of history with the limited edition bottle with gold logo

The company from Modena commemorates the anniversary bringing to Sial Paris the design of Giugiaro in an exclusive luxury packaging


A luxury packaging for the precious bottle of Traditional Balsamic Vinegar of Modena, drawn by the guru of Italian design Giorgetto Giugiaro: so Aceto Balsamico del Duca celebrates its 125 years of history. It is in fact in the year 1891 that the company of the family Grosoli celebrates the inscription in the register of the Chamber of Commerce in Modena, starting a history of made in Italy excellence that continues still today with the fourth generation of the family.

For the occasion a limited edition of the 100 ml Giugiaro bottle has been realized in two hundred samples with explanatory book that illustrates the product, its history and the correct use.

Great attention has been reserved to the packaging: the commemorative bottle in fact is contained in a refined case whose logo is in gold foil 24 carats, accompanied by a numbered parchment signed by Adriano Grosoli, grandson of the founder.

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Sial Paris

sialThe most important and glamour Exhibition will return to Paris for showing all new trends of world food.

The 27° edition expects incredible numbers: over 160000 attended visitors and  6500 exhibitors presents.

Let visit us at stand F029—Pavilion 1.for sharing all the novelties of the range and the exclusive Christmas packs 2016.

We’ll wait for you!



Newsletter N° 6 – September 2016

immagine20In this issue you can find all next events: “Acetaie Aperte”, within the special event “Gusti.a.Mo16”, Absolute 911, Modena Motor Gallery, “La Portata dello chef”, Festival Francescano, Sial Paris 2016; and a fine recipe with the new Pearls with Balsamico “del Duca”.

Grab here your copy and have a nice reading!

Absolute 911

Saturday, 17th September 2016

downloadModena is land of motors, beside gastronomic excellencies, and Aceto Balsamico del Duca will sponsor the prestigious meeting dedicated  Porsche 911 classic ( until 1989): ABSOLUTE 911. In the beautiful frame of Appennino modenese, the course will start from Modena to Fanano and Sestola, and will proceed  to the splendid Ninfa lake.

At the end of the tour, last stop to Sporting Club of Sassuolo, where the best crew will be awarded.


“La Portata dello chef”

immagine11During “Festival di Filosofia”, that will be held in Modena and its Province from 16th to 18th September, and at “Sagra del Lambrusco” of Sorbara (Friday 16th September), the products Aceto Balsamico del Duca will be protagonists of the initiative “La Portata dello chef”, dinners and tasting sessions in the name of tradition of Modena, by chefs of Consorzio Modena a Tavola.

Come and taste the original creations of the best chef modenesi!


Modena Motor Gallery

immagine12On Saturday 24th and Sunday 25th September, you can taste the products Aceto Balsamico del Duca at the 4° edition of  Modena Motor Gallery, the exhibition of cars and motorcycles that will take place at the Modena Fair centre. At the stand “del Duca” you will be delighted by the best vinegars, by the excellent fruit jams and by the new “pearls” with Balsamico.

Don’t miss it!

(Contact us for asking a ticket for the event: marketing@acetodelduca.it )


Festival Francescano

immagine13Even this year Aceto Balsamico del Duca is glad to support the “Festival Francescano”, today at 8° edition, that will be held in Bologna from 23rd to 25th September. Conferences, shows, exhibitions, didactic activities for children, at the numerous gazebo, will animate the centre of Bologna.

For the full program see the website:


Acetaie Aperte renews itself and grows up with Gusti.a.Mo.16

immagine18Sunday 2nd October 2016, the appointment with “Acetaie Aperte” will happen again, within the initiative “GUSTI.A.MO.16”, organized by Consorzi Tutela of typical products: PGI Balsamic Vinegar of Modena, PDO Traditional Balsamic Vinegar of Modena, PDO Parmigiano Reggiano, PDO Modena ham and Lambruschi DOC. An unmissable day, for tasting the precious Balsamic treasures of Italian gastronomy, known and appreciated  in the whole world, and for discovering all secrets and curiosities, while relishing the intense perfume released by the barrels. Even this year, Aceto Balsamico del Duca is glad to participate to the event, that will be a special occasion for celebrating the 125° Anniversary of the foundation. Adriano Grosoli personally, grandson of the founder, will welcome visitors for sharing with them this important goal.

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Newsletter N° 5 – Special Summer 2016

Immagine23In the special Summer issue you can find: an interesting research about Balsamic Vinegar consumption among young people of US and Germany, a tasty variation to a classical Greek recipe combined with the special product “dal 1891” BIO, and all the events planned for next months.

Grab here your copy and have a nice reading!

Balsamic Vinegar of Modena protagonist among young people in Germany and USA: a healty and natural choice


According to a recent study by the Consortium Balsamic Vinegar of Modena, that has involved people coming from Germany and USA, the profile of the consumer of Balsamic Vinegar of Modena is well defined.

Interviewed people, with an age between 25 and 55 years, result with common characteristics: they are curious about food world and particular tastes, they look for taste even in the fastest occasions (lunches at job or the food “on the go”) or the salads, the dish of vegetables and “depurative diets”; and they are experienced and skilled in the kitchen or such considered in friends opinions.

They are also people that love to experiment, learning new recipes and modifying them to their liking and comparing with different culinary tradition.

From the lifestyle and from the approach to food of interviewed people, it is possible therefore to define some common

choices: as the attention to healthy products, to fitness, and to the importance to vary food as often as possible, the choice of fresh and less calories (it is impossible to define “healthy eating” if we don’t’ think about “eating well”).

The majority of interviewed has also underlined the importance to prepare and to choose the foods that is savoury but in a healthier way thanks to the use of spice and seasonings, way of cooking that exalt the tastes, the combination of ingredients with particular characteristics.

The different tendencies are in accord with the most general attention to the origin and the quality of foods and to the preference for short supply chain products and to certified biological origin.

The image spontaneously associated to the Balsamic Vinegar of Modena reveals some stereotypical pictures of the country and the Italian province and an ideal of “well living” linked to holidays and Mediterranean countries.

The result of this interesting study is therefore a further goad for Aceto Balsamico del Duca to keep on proposing a high quality Balsamic Vinegar, obtained by Italian certified raw materials, sometimes exquisitely local as “Solo Modena” and certified organic.

The passion and the experience set in every phase of the production, countersign the family Grosoli and allow them to propose always a Balsamic Vinegar of Modena “Al vertice del sapore”.

Acetaie Aperte

Sunday 2nd October 2016Immagine10

Come to visit our company, from 10,00 to 18,00, and learn everything about production phases directly in “Acetaia”.

Many events even for the children.

Big groups and foreign groups please book on




logo_abastur_2016Mexico City from 30th August to 2nd September

For the first time we’ll take part to Abastur, in collaboration with our Importer.

The Exhibition is actually recognized as the best fair in the whole Latin America for restoration, hotel and HORECA.



fareteAceto Balsamico del Duca will participate to the fifth edition of “FARETE”, a two-days event promoted and organized by Unindustria Bologna, on Monday 5th and Tuesday 6th September 2016 at pavilions 15 and 18 of Bologna Fiere.

Newsletter N°4 – June 2016

nbvnbnvnvbnIn June’s issue: Aceto Balsamico del Duca celebrates 125° Anniversary with American customers at Summer fancy Food Show of New York, Cibus 2016: a great success, the Traditional Fair of “San Giovanni”and a special marinating with Balsamic Vinegar of Modena “Silver Cap” for the classical NY strip steaks on BBQ.

Grab here your copy and have a nice reading!

Summer Fancy Food Show 2016



In order to continue the celebrations of 125° Anniversary of its foundation, Aceto Balsamico del Duca renews the presence to Summer Fancy Food Show of New York, main food fair of the whole Northern America.

It is the return to a city that extended the prestige of the company, of its products and of its inimitable logo, the Duke Francis I d’Este’s portrait by Diego Velasquez.

It was 1981 when Aceto Balsamico del Duca took part for the first time to this event and, since that moment, Adriano Grosoli’s company has intensified its participation to the most important food exhibitions along the world, increasing its internationalization.

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Fiera di San Giovanni

logo_2016From June 23th to 26th will be held the 146° edition of San Giovanni Fair.

Surrounded by the frame of Rocca Rangoni and along old centre streets, a very intense program rich of traditional meetings will attract again thousands of people in our city.

Come to see the Traditional Balsamic Vinegar race, the real Nocino spirit of Spilamberto and the mysterious legend of Messer Filippo.

Aceto Balsamico del Duca will sponsor the event.

Don’t miss it!



Sunday June 12th, 2016ISCRIVITI-ADESSO

Are you sportsmen and also foodlovers? You can’t miss the 7° edition of “Gustasanvito”, a wine and food itinerary in the countryside of San Vito.

You could be the winner of the “Balsamico” Prize for the best thematic costumes, offered by Aceto Balsamico del Duca.

PS on booking, “food bag” proper for celiacs!



Summer Fancy Food Show

2014-Trends-of-Summer-Fancy-Food-Show-in-New-York-From 26th to 28th June, 2016, at Javits Center in New York, will be held Summer Fancy Food Show, the most important event for food sector in Northern America.

Even for this edition, Aceto Balsamico del Duca will take part to the fair, for sharing all its novelties with all of you will visit us.


cibbbuuusssThe 18° edition of Cibus, International Food Fair of Parma – capital city of italian food, ended last May 12th.

Over 72.000 visitors have been registered at the Pavilions, with an increase of 12% to last edition, confirming the leadership of food sector.

During this edition, Aceto Balsamico del Duca, started celebrations for 125 years from the foundation.

At the stand, that represents “Duchesses” room, a jewel of half 16th century, covered by wood and decorated with precious mirrors, visitors have tasted novelties and appreciated new Duke’s range proposals.

If you couldn’t visit our stand at Cibus, please contact us for discovering all you’ve lost!


Terra Equa

Terra-Equa-2014-Presso-Palazzo-Re-Enzo-_-Il-Cortile-con-filtri-artisticiOn May 7th and 8th, 2016, at Palazzo Re Enzo (piazza Maggiore, Bologna) has been placed the 5° edition of Terra Equa, the Biological and Fair Trade Exhibition.

Even this year Aceto Balsamico del Duca took part to the event, in order to mark again its care about environment, sustainable agriculture and fair trade.

Participants has been delighted in pleasant tasting of Balsamic Vinegar of Modena and the always appreciated Organic jams made of fruits or onion.


CIBUS 2016


Newsletter N°3 – April 2016

newsletter pngIn the 3rd issue of our house organ: Aceto Balsamico del Duca’s celebration at Cibus 2016, the participations to Terra Equa (Bologna) and Summer Fancy Food Show in New York, and a special fusion recipe that combines the famous spanish ham Jamon Serrano with Duke’s Balsamic Vinegar of Modena.

Grab here your copy and have a nice reading!