From February 15^th to 18^th  Aceto Balsamico del Duca, in collaboration with Prober Emilia-Romagna, will take part to Biofach 2012  – World Organic Trade Fair. The exposition, which is the most important for Organic market, will be an occasion to promote all the BIO range Aceto Balsamico del Duca, that is leader in this sector since 1995, and to remark the attention to environment and health care.

For everyone who’s willing to join us at the Concert of St. Stefano we are glad to introduce the event agenda

INGREDIENTS FOR SIX PEOPLE:

• ½ kg Carnaroli rice
• 20/25 g of butter
• Shallot
• Dry white wine
• Vegetable broth
• Parmigiano Reggiano cheese
• Balsamic Vinegar of Modena ‘Vecchia Era’
• Extra-virgin olive oil
• Salt and peppers

DIRECTIONS:

Place the finely cut shallot in a pan with a touch of oil and fry it slightly. Then add a little bit of broth.

Add rice and let it brown in the oil, keep stirring constantly and pouring broth until the liquid its absorbed. When it gets a golden colour pour as much wine as you like in the pan. 

Keep the heat low. When rice is almost cooked add the grated Parmigiano Reggiano which will make the rice creamy. When rice is ready add butter an pepper and stir for a few minutes.

Serve it decorating with some flakes of Parmigiano Reggiano cheese and a circle of Balsamic Vinegar of Modena PGI ‘Vecchia Era’ without stirring.

In November’s issue:  Christmas gift pack ‘del Duca’ so many ideas for your festivities; convention ‘Balsamic: not generic at all!’; Aceto del Duca at Anuga 2011 and ‘Grand Tour – Italian taste in Europe’, all the promotions of December and a tasty recipe from Emilia Romagna.

Grab your copy and have a nice reading!

Ingredients:

1/3 l béchamel

5 eggs

150 g Parmiggiano Reggiano DOP

200 g Pumpkin

4 mushrooms

Balsamic Vinegar of Modena

Directions:

Remove peel and seeds from the pumpkin, then chop it into slices 1 cm thick.

Place them in a baking-pan covered with baking paper, then cook it for 30 minutes at 165° C.

Once cooked, let it cool.  Mix béchamel with the egg yolks and grated Parmigiano then mix it with the mashed pumpkin and beat egg whites; amalgamate gently.

Butter and flour moulds, then stuffed them with the mixture ¾ full, bake them for 20 minutes at 175°C.

Chop pore mushrooms thinly, take flans out of the oven then place one in each dish, cover them with chopped mushroom and some slivers of  Parmigiano. Add few drops of Balsamic Vinegar of Modena.

 Aceto Balsamico del Duca is delighted to present the Christmas catalogue 2011:

so many ideas for an exclusive and fine gift in the name of quality and tradition.

Read the online copy and Best Wishes for all! 

A special issue of our house organ for Anuga 2011, International food and beverage exhibition of Cologne (D), where Aceto Balsamico del Duca partecipates at both A-24a, Hall 11.2.

Grabe your copy and have a nice reading!

Ingredients for a tarte of around 25 cm of diameter:

• 200 gr. flour,
• 150 gr. of butter,
• 1 kg. of figs,
• 300 gr. of sugar,
• cinnamon,
• Balsamic Vinegar of Modena ‘Anfora Cara’ BIO,
• salt, eggs white.

Preparation: To prepare the dough for the tarte brisée mix the flour and butter (fridge cold) and cut into small pieces, along with a pinch of salt. Add 3-4 spoons of cold water to compact the paste, then wrap it in a plastic film and put it in refrigerator for 30 minutes. Chop the figs, place them together in a saucepan with sugar, butter, and ground cinnamon and some drops of  Balsamic Vinegar of Modena ‘Anfora Cara’ BIO. Cook it slowly for about a hour until they reach a beautiful golden colour while still soft.

If the syrup obtained will be too liquid, remove the figs, and cock it fast until it gets thicker.

Then brush the tarte that you have stretched and baked into the oven around ten minutes with eggs white,  prepare the figs inside and cover them with their syrup, then bake the tarte for other ten minutes.

Serve it  warm, even accompanied with Chantilly cream.

INGREDIENTS FOR PERSON:

• 60 gr. butter
• 200 gr  Parmigiano Reggiano cheese
• 150 gr  fresh cream
• two spoons of Extra-Virgin olive oil
• White pepper
• Belgian endive
• Balsamic Vinegar of Modena  PGI ‘del Duca’

PREPARATION:

Mix 80 grams of melted butter with 200 grams of grated Parmigiano cheese, white pepper and 2 tablespoons extra virgin olive oil, blend for two minutes with mixer at maximum power.

Meanwhile fit 150 gr  of fresh cream and mix the compound previously obtained before storing in the refrigerator for about 20 minutes.

For serving, decorate the plate at the base with leaves of Belgian endive, spread the mousse and dress with Balsamic Vinegar of Modena ‘del Duca’.

In this month’s issue: organic food celebrates twenty years, the itineraries of taste: Castelvetro a jewel on hills of Modena, Aceto Balsamico del Duca at ‘Magic Tour in Italy’,for the next events: Anuga International Food Fair-Cologne, October 8^th-12 ^th 2011.

Grab your copy and have a nice reading!

Thursday September 8th, at 14,30, Aceto Balsamico del Duca will introduce its organic range in a session of tastings at the area Federbio, Pavillion 33 stands D/9 on the occasion of  ’Sana’, the international fair of natural products situated in Bologna, Italy. 

We look forward to seeing you all!

feel free to grab your copy and have a nice reading!

We are happy to inform you that, in concomitance with the 120° anniversary of the foundation of the company, Aceto Balsamico del Duca has been inserted in the national Register of historical enterprises founded by Unioncamere on the occasion of the 150 years of Italian Unity.

In the register have been inserted  the working enterprises, of any economic sector and in activity, with nonstop exercise in the circle of the same market sector for a non inferior period to 100 years. Since 1891 the company of  Grosoli family produces Balsamic Vinegar with the same passion thanks to the deep experience that is handed down by four generations and that has brought its products on the tables all over the world.

http://www.unioncamere.gov.it/impresa/P48A0C0S738I1457/Aceto-Balsamico-del-Duca-di-Adriano-Grosoli.htm

Sunday, May 29^th, from 10.00 to 19.00 at the Park Montagnola, Bologna, took place the 2011 edition of ‘Le Piazze del Bio’. The event, promoted by the Ministry of Agricultural, Alimentary and Forest Politics where have participated producers and institutions of organic productions, was an useful occasion to favor a correct information on the world of Bio to the Italian consumers. The visitors were guests to know and to taste the products of the local biological operators and to deepen the advantages of organic productions for feeding and for the environment. Also this year Aceto Balsamico del Duca took part to this event to promote the Organic range ‘of the Duke’ and to meet so many of you for tastings session.

INGREDIENTS FOR 4 PEOPLE

• 12 pumpkin flowers
• 1 Dory fish (gr. 400)
• 100 gr. Ricotta fresh cheese
• 1 egg
• Balsamic Vinegar of Modena ‘Pandora’
• Salt and pepper

Preparation

Eliminate the pistil from the pumpkin flowers and wash them, taking care not to break them, then dry on a towel. Clean, gut, fillet and skin carefully the dory. Put the ricotta cheese in a bowl with the egg and mix thoroughly. Add the flesh of the fish and stir. Season with salt and pepper. With the mixture stuff the pumpkin flowers, helping with a pastry bag. Bake in preheated oven at 100 ° C  for about 10 minutes. Serve the pumpkin flowers with some drops of  Balsamic Vinegar of Modena ‘’Pandora’.

We are pleased to inform you that we will take part to “TUTTOFOOD”, which will be held in Milano (I) from May  8^th to 11^th 2011.  Visit our Booth E18 – Pavillon 22 – in the collective area Promec – Promozione Modena Economica.

feel free to grab your copy and have a nice reading!

we are pleased to inform you that we will take part to CIBUS TOUR, which will be held in Parma (I) from April  15^th to 17^th 2011.  Visit us in the Pavillon 5 - Booth C 031 !

INGREDIENTS FOR 6 PEOPLE

• 24 lamb chops
• 200 gr tomatoes
• garlic
• fresh thyme and  parsley
• Balsamic Vinegar of Modena  “Cubica”
• Extra-virgin oliven oil
• salt and pepper in grain

PREPARATION

Prepare the seasoning dipping the tomato, that must be fresh and well mature, for half minute in hot water, therefore drain it, shave it and deprive it some seeds. Husk the parsley eliminating the stems, therefore put it on the chopping with a sprig of thyme and a clove of garlic, peeled and private of the possible bud; elegantly mince them, then unite the husked and minced tomato. Put all in a bowl added a pinch of salt, a handful of pepper and 4 spoons of oil, always mixing. Complete with 2 teaspoons of Balsamic Vinegar of Modena IGP “Cubica” and leave to marinate. In the meantime prepared the meat for the cooking, slightly beating it. Heat the grate and cook the cutlets first on a side, then on the other, for 5 minutes, then serve accompanying it with the marinates sauce.

feel free to grab your copy,  and have a nice reading!

On December 12^th, 2010 the Chamber of Commerce of Modena awarded during a public ceremony the prize for loyalty to work and economic progress, for entrepreneurs and enterprises from Modena province who have distinguished themselves in the industrial, commercial, artisan, agriculture and services, both Adriano Grosoli and  the company “Aceto Balsamico del Duca.”

The awards have been given personally to all the winners from the national president of Unioncamere Dardanello Ferruccio, who wanted to take part to the event to witness the importance of the initiative, which marks the chamber system in the national context.

Speaker of the House Maurizio Torreggiani, during the opening, highlight  that: <by the “faithful” to work we have to draw all teaching example of how the total dedication to its work is very valuable to address and overcome the difficult times like the present> .

The competition was organized by the Chamber of Commerce of Modena in 2010 in order to highlight and reward business success and longevity of the province as well as men and women who have dedicated their lives to a worthy and uninterrupted business activity, carried out for at least 40 years in the same sector.

The high number of candidates has already confirmed the success of the initiative in its first edition, and the importance attached by employers to a personal recognition that rewards consistency and commitment shown for many years.

Feel free to grab your copy,  and have a nice reading!

• 200g Flour 00
• 2 eggs
• 1 spoon olive oil
• 50g  “Fossa Pecorino”  cheese
• 150g  “ricotta” cheese
• salt and pepper
• nutmeg
• 3 pears
• thyme and rosemary
• 1 shallot
• Balsamic Vinegar  of  Modena  “Vecchia Era”

PREPARATION:

Mix the eggs with flour to make pasta. Prepare the stuffing mix the ricotta with the grated pecorino, a pinch of salt, little nutmeg and abundant ground black pepper. Prepare the sauce: mince the shallot and  make it fade with a spoon of oil of olive, add two peeled pears and cut them in dices, cook with middle flame for a few minutes with little thyme and rosemary. Then add the water and leave cooking for about ten minutes. Finally pass  all to the mixer and to the strainer.  wash the third pear,  cut it in little slices and  make it jump in frying pan with a walnut of butter for 5 minutes. Throw skims through it,  then stuff  it with teaspoons of stuffing, close and cut to triangles.  Cook these raviolis in abundant salty water. Pour the sauce of pears on the dish, and complete with the raviolis, the slices of pear and some drop of  Balsamic Vinegar of Modena ‘Vecchia Era’.

feel free to grab your copy,  and have a nice reading!

 

ASK FOR THE NEW CHRISTMAS CATALOGUE…

SO MANY IDEAS FOR YOUR PRESENTS!

sales@acetodelduca.it

INGREDIENTS

• 600 g chicken breasts
• 80 g raisin
• 100 g walnuts
• 80 g lightly toasted pine nuts
• 200 g  mixed salad
• 2  tablespoons of Balsamic Vinegar of Modena IGP produced with organic grapes
• Salt and pepper
• Extra virgin olive oil

PREPARATION

Rinse and dry the chicken breasts. Cut them in fillets. Rinse the mix salads and lay on the dish. Lay the smashed walnuts together with the raisins (dried after being soaked in warm water for an hour) and pine nuts (lightly toasted in the oven) in the dish above the salad.

Prepare the sauce with: Balsamic Vinegar of Modena IGP produced with organic grapes, salt ,pepper  and Extra virgin olive oil.

Cook the chicken fillets for 5 min., strain and place them, still warm, in a single layer on the salad. Dress with sauce and serve.

From November 12th to 14th Aceto Balsamico del Duca took part to MasterChef  Live 2010, at Olympia Center, London. We were very pleased to meet you at our booth FM71 located in the Great Hall  Gallery to present our new proposals for Christmas 2010.

From October 17^th to 21^st 2010, our company took part to SIAL, the Global Food Marketplace, at  Villepinte in North Paris. From many editions Italy, after France, is the first country in terms of exhibitors (about 800) and visitors (around 5400), further confirming the success of  “Made in Italy” exports in food sector.

We were like always keen to meet many of you at our stand to share all the new products of our Company, to enforce our collaboration and to receive your precious suggestions.

From October 21^st to 25^th has taken place the eighth edition of the “Salone del Gusto”, that was held in Turin in the exhibition Area of  Lingotto Fairs. This edition closed with a record: 200 thousand visitors, 30% of them coming from foreign countries. The datum shows as the demonstration constitutes a good opportunity for the Italian regions to show to an international public its own typical and handicraft products. Our stand, shared with EcoArca, it has interested the public with tastings of products “del Duca” and test with the new cosmetic line “Iomiamo”. We invite all of you to our company for an interesting guided visit to  discover of the world of “balsamic.”

October  17th – 21st we will attend SIAL 2010, The Global Food Marketplace,

in Villepinte, Paris Nord.

As always we’ll be glad to meet you at Booth 1H 106 – Pavillon 1.

feel free to grab your copy, and have a nice reading!

feel free to grab your copy, and have a nice reading!

feel free to grab your copy, and have a nice reading!

• 150 ml of fresh cream
• 2 egg yolks
• 50 g pistachios, 50 grams of sugar
• 50 g of water
• slices of “Sponge” cake
• Traditional Balsamic Vinegar of Modena

PREPARATION

Leave few minutes pistachios in boiling water,  remove the skins from them, then  rinse and let dry in oven at 150 ° C for some minutes. Once cold, granulate some pistachios and use those for decoration, mince the rest with a spoon of sugar. Beat the egg yolks then pour the syrup obtained by  mixing together the sugar and water at 105°C – 110°C . Continue to whip in order to have a clear and foamy mixture then mix gently the whipped cream with the chopped pistachios. Cut slices of a “Sponge” cake, about 6-7 mm tall, floppy, 8 by 6 cm and 8 by 4 cm. (If you have different molds regulate accordingly). Cover the mould with a transparent food wrap, place some granulated pistachios in the bottom, then add a spoon of ‘semifreddo’; then the smaller slice of  “Sponge” cake, another spoon of ‘semifreddo’, then place on top the bigger slice. Press it lightly, cover with the wrap and place it in the freezer.

Remember to leave it in the fridge for at least thirty minutes or fifteen minutes at a normal temperature before serving it. Decorate with Traditional Balsamic Vinegar of Modena  and  granulated pistachios.

Also this year our company took part in  ”Sana”, the International Exhibition of Natural Products, held in Bologna from 9th  to 12th September 2010. This edition was, once again, successful: 50 000 attendances between operators and visitors, which highlights how Italy keeps a prominent position in the international organic sector, which is developing constantly. A market estimated at 3 billion euros characterized by female entrepreneurs, youths, good education and high propensity to new technologies. We were very pleased to meet many of you at our stand, we enjoied the possibility to share the news of organic products “del Duca ” as well as  invite you to visit our company for an interesting tour to discover the world of ” balsamico “.

• one small onion
• five big leafs of red Chicory
• 50 grams of bacon
• ½ glass of red wine
• Olive oil, salt and pepper      
• 200 grams of pasta “millerighe”
• Pistachios at will
• Balsamic Vinegar of Modena  Del Duca

PREPARATION

Fry slightly the onion with some Olive Oil, add the bacon and brown them together. Cut the red chicory, place it in the pan with the other ingredients for some minutes. Pour the wine and let it evaporate. Add salt and peppers.  Cook the pasta ‘al dente’ then mix it with the red chicory, sauténing* for some seconds.  Serve it with crumbles of pistachios and some drops of Balsamic Vinegar of Modena Del Duca

*Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat.

the 11^th edition of one on the most important outdoor motor kermis came to an end.

A big success was awarded to the re-opening, after 60 years, of a section of what used to be a Modena town course.

This happening was meant to promote Modena not only as a Land of Motors, but also a Land of Tastes and Flavours.

During the fair many initiatives took place in order to support local food products. Among them, it is important to highlight the visit of a European delegation of journalists to Aceto Balsamico Del Duca: that was an unique experience to share the emotion that a visit to the ancient traditional ‘Acetaia’ can give; also a good occasion to get to know the passion that have marked the Grosoli family for 120 years, devoted to the local gastronomic values.

Mr. Ciolos who just succeeded Danish Mrs. Marianne Fische-Boehl in the leadership of the Agricultural Commission in Brussels, visited Parmigiano-Reggiano Consortium. In the very first morning he went to visit a dairy factory to see the milk manufacturing process, in order to see exactly how the Parmigiano-Reggiano cheese is made.

After a break at the European College of Parma the Commissioner, together with a delegation of Senior Officials, went to visit the productive areas for Balsamic Vinegar of Modena and its ‘noble cousin’: the Traditional Balsamic Vinegar of Modena. Since the beginning of his tour in “Del Duca Balsamic Vinegar” Company, Mr. Ciolos was struck by the production methods of these precious vinegars as well as their quality.

The owners of “Del Duca” company, Mrs. Mariangela and Alessandra Grosoli, did the honour of the house with both presidents of the Consortium of Balsamic Vinegar of Modena and of the Consortium for the Protection  of Modena Traditional Balsamic Vinegar.

The visit ended at the Traditional Balsamic Vinegar of Modena Museum in Spilamberto. Here took place the meeting with the Institutions and the food tasting of typical Modena specialities, in particular it was served a special dish by the famous chef  Massimo Bottura.

Even this year our company took part to Cibus International Food Trade, which has been held in Parma (Italy)  from May 10th  to 13th. This edition was a success: 60,000 visitors have admired the composition of more than 2500 exhibitors from 55 countries worldwide and represent the innovation and quality of the food sector. We were as always very happy to meet many of you at our booth and organize some tours to our company.

The prize was collected by Mrs. Mariangela Grosoli, owner of the
company.
She expressed all the pride for the prize received, she also
highlighted that “Solo Modena” proves that it is possible to develop
strong synergies between manufacturing and environment keeping prices
competitive.

PREPARATION:
Put the PGI Zampone of Modena in cold water for at least 12 hours so to soften the external skin and to not having it breaking during the cooking. Remove it from the water and have some small punctures with a fork and cook for 4 -6 hours on a slow fl ame. As an alternative pre-cooked Zampone can be used, because they don’t need such a preparation. Prepare the Royal Sauce: mix well the shredded PDO Parmigiano Reggiano and the Aged PGI Balsamic Vinegar del Duca and work it in a double saucepan until it has become a homogenous cream. Put aside the Zampone from the cooking water, display on a serving plate and cut in large slices. Top them with the Royal Sauce and serve well hot.

INGREDIENTS:
• 500g of sliced liver
• 500g of white onion
• 3 spoons of extra virgin olive oil
• 60-70g of Aceto Balsamico di Modena del Duca IGP
• Salt

PREPARATION:
In a pan mix 3 spoons of extra virgin olive oil with the sliced onions a bit of salt and some water, cover while turning on the heat. Leave
cooking for 20 minutes up to when the onions are soften. Wet with oil a pan and mix the sliced liver and a bit of salt. Heat for three
minutes with briliant fire. Add Aceto Balsamico di Modena IGP del Duca and let it boil off. Serve hot.

Aceto Balsamico del Duca is proud to present the latest number of its house organ; in this number you can find some handy hints on the Christmas table decoration, a showcase of the forecoming events, a showcase of our most exclusive Aged Balsamic Vinegar of Modena and a delicious recipe.

feel free to grab your copy, and have a nice reading! ]]> http://eng.acetobalsamicodelduca.com/balsamico-del-duca-news-n%c2%b0-5-634.html/feed 0 http://eng.acetobalsamicodelduca.com/balsamico-del-duca-news-n%c2%b0-4-626.html http://eng.acetobalsamicodelduca.com/balsamico-del-duca-news-n%c2%b0-4-626.html#comments Mon, 28 Dec 2009 09:43:58 +0000 Aceto Balsamico del Duca http://eng.acetobalsamicodelduca.com/balsamico-del-duca-news-n%c2%b0-4-626.html Aceto Balsamico del Duca is proud to present the latest number of its house organ; in this number you can find a showcase of our Christmas gifts, a focus on the PGI labeling of our products, a recap of the many events of the past months, a presentation of our exclusive Aged Balsamic Vinegar of Modena and a delcious recipe.

feel free to grab your copy, and have a nice reading!