• 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.

September 9th – 12 we will attend SANA, International Exhibition of natural products.

We’ll be glad to meet you at Booth B78 – Pavillon 21

• 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!

Our Company have attended Anuga, the most important trade show for the trade and food service/catering market,  staged in Cologne from 10th to 14th of October 2009.

We have been very happy to meet so many of you at our Booth B 29, in Pavilion 11.2.

we are pleased to inform you that we have taken part to the Sana exhibition, which has been held in Bologna (Italy) from September  10th to 13th 2009.

We were delighted to meet so many of you at our Booth B 78 in Pavillon 21.

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

Francesco I d’Este was born in Modena on 6th September 1610 to Alfonso III d’Este and Isabella of Savoy. In August 1629 he succeeded his father, who abdicated to take up the cloth and enter the order of the Capuchin monks, taking the name of Father Giovan Battista. From that day Duke Francesco I undertook to reconquer the lost lands of his ancestors, blessed as he was with ingenuity, personality and a great desire to achieve success.
In January 1631 he married Maria Farnese, by whom he had a son, Almerico, who often accompanied him on his military campaigns.
In the complicated, ever-changing political scene of the era, initially he decided to ally with Spain, then he crossed over to the rival, France, thus re-establishing the traditional alliance with the house of d’Este.
In later years he rediscovered a knightly, bellicose spirit that led him to become the Supreme Commander of the Armed Forces.
He fell ill and died in Santhià on 14th October 1658.
In Velazquez’ portrait, the Duke wears armour draped with the red sash of the General of the Seas, an office with which Phillip IV honoured him in 1638. During his stay in Spain he was also appointed Viceroy of Catalonia and later on Knight of the Golden Toson, as portrayed by the fleece that hangs from the sash.
The portrait is believed to have been commissioned by Francesco I d’Este in Madrid in 1638, and inventoried in the ducal collection in 1663. It was sold in the early eighteenth century, probably bought by ducal secretary Rocco Lorenzetti. Through descendant Paolo Canali Lorenzetti it was sold to Duke Francesco IV d’Este and then donated to the Fine Arts Academy of Modena.
In 1986, Aceto Balsamico del Duca made a monetary contribution to the restoration of this precious work, carried out by Mrs M.Paola Degli Esposti.

On July 4th, 2009 Balsamic Vinegar of Modena has obtained PGI (Protected Geographical Indication) labelling from European Union.

After almost fifteen years, finally, it is settled a long and harassed pattern which has always seen our Company on the front line both on the valorisation struggle and the law enforcement of this historical production of Modena.

As a founding member of Balsamic Vinegar of Modena Consortium we have been very active since its goal so to assure as a common heritage, not only in Italy, a product that since centuries represents worldwide the Italian agro food tradition.

The production law enforces rules and procedures that our Company has contributed to develop and on which is certified already since 2001.
PGI label will appear on our renowned products range as soon as it will become available the Control Plan, which is actually being written by the Body of certification and the Consortium.

The complete law was published on the Official Journal of European Union L175 of 04 July 2009 and is available at the following URL: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2009:175:0007:0011:EN:PDF

• 1 lb.  of small, cleaned shrimp
• 3 tablespoons of extra virgin olive oil
• 3 thinly sliced kiwis
• salt
• 3 tablespoons of PGI Balsamic Vinegar del Duca

PREPARATION:

Pour the extra virgin olive oil and a pinch of salt and let sit at room temperature.
Arrange kiwis on a platter and place the shrimp on top of the kiwis and then gently pour the balsamic vinegar over the platter of shrimp and kiwis.

• 2 lb.  of small round onions
• juniper sticks
• cloves
• salt
• PGI Balsamic Vinegar of Modena del Duca

PREPARATION:

Pick small, round onions. Wash and crush the onions, cook in salted water for ten minutes on low heat. Place in a mason jar and add some whole cloves, juniper sticks and cover contents with PGI Balsamic Vinegar del Duca. Let sit for about a month. Goes great with your favorite meat or as a side dish with a sandwich.

• 4 porcini mushrooms
• 1 stalk of celery
• 1 green pepper
• 1 clove of garlic
• 1/4 lb of Parmigiano Reggiano
• 3 leaves of basil
• 2 tablespoons of Extra Virgin Olive Oil
• 3 tablespoons of PGI Balsamic Vinegar del Duca

PREPARATION:

Clean fresh porcini rinsed and thinly sliced, chop the stalk of celery, rinse and clean the green pepper, and slice thin;  chop the clove of garlic, thinly slice parmigiano reggiano, rinse and clean basil leaves, and chop finely.

In a large bowl place porcini, celery, green pepper, garlic, parmigiano and basil. Add salt (to taste), PGI Balsamic Vinegar of Modena del Duca and toss, then add the extra virgin olive oil.

Is the  Balsamic Vinegar of Modena intended for everyday use. It has an intense, slightly fruity aroma and a strong flavour with just a touch of sweetness. The range is composed of variety of formats, with bottles suitable for use on the table or for restaurants. Indicated primarily for the preparation of cooked foods, sauces and marinades for meat and fish.

COD.	DESCRIPTION	LT.	PICTURE
101	Capsula Bianca L 0,25	0,25
121	Capsula Bianca L 0,25 – SPRAY	0,25
102	CAPSULA BIANCA L 0,500	0,5
105	Capsula Bianca L 1	]]> http://eng.acetobalsamicodelduca.com/white-cap-balsamic-vinegar-of-modena-54.html/feed 0 http://eng.acetobalsamicodelduca.com/gold-cap-balsamic-vinegar-of-modena-51.html http://eng.acetobalsamicodelduca.com/gold-cap-balsamic-vinegar-of-modena-51.html#comments Tue, 18 Aug 2009 10:03:08 +0000 Aceto Balsamico del Duca http://www.acetobalsamicodelduca.com/?p=51 This Balsamic Vinegar of Modena is excellent for frequent use on fresh salads, boiled or grilled vegetables and to prepare delicious omelettes. It has a very agreeable and delicate smell and the flavour is a fine balance of sweet and sour. The range is composed of variety of formats, with bottles suitable for use on the table or as presentation gifts. COD. DESCRIPTION LT. PICTURE 201 Capsula Oro L 0,25 0,25 221 CaCapsula Oro L 0,25 Spray 0,25 202 CAPSULA ORO L 0,500 0,5 205 Capsula Oro L 1 1,00 502 Capsula Oro L 3 3,00 522 Capsula Oro L 5 5,00 ]]> http://eng.acetobalsamicodelduca.com/gold-cap-balsamic-vinegar-of-modena-51.html/feed 0 http://eng.acetobalsamicodelduca.com/gold-cap-fancy-bottles-for-pgi-balsamic-vinegar-of-modena-257.html http://eng.acetobalsamicodelduca.com/gold-cap-fancy-bottles-for-pgi-balsamic-vinegar-of-modena-257.html#comments Tue, 18 Aug 2009 10:02:08 +0000 Aceto Balsamico del Duca http://eng.acetobalsamicodelduca.com/?p=257 Our Gold Cap PGI Balsamic Vinegar of Modena is also available in many different and stylish fancy bottles, specially designed for gourmet shops, restaurants, catering and hotels who want to better tailor the product to their customers. Here you can find a small selection of our offer,  but feel free to contact us to discover the wide array of available customizations. COD. DESCRIPTION LT. PICTURE 301 Capsula Oro Bamboo L 0,25 0,25 303 Capsula Oro Tuscia L 0,25 0,25 308 Capsula Oro Arrogance L 0,25 0,25 309 Capsula Oro Cupola L 0,25 0,25 ]]> http://eng.acetobalsamicodelduca.com/gold-cap-fancy-bottles-for-pgi-balsamic-vinegar-of-modena-257.html/feed 0 http://eng.acetobalsamicodelduca.com/pandora-45.html http://eng.acetobalsamicodelduca.com/pandora-45.html#comments Tue, 18 Aug 2009 10:01:33 +0000 Aceto Balsamico del Duca http://www.acetobalsamicodelduca.com/?p=45 An excellent Balsamic Vinegar of Modena, appreciated for its delicate bouquet reminiscent of fresh fruit. the recipe is particularly rich in must of selected grapes that characterize its sweetness; the aging in oak barrels gives it a nice full-body taste. Available in an exclusive fine bottle with elegant case, or in the standard bottle with or without atomiser. COD. DESCRIPTION LT. PICTURE 401 PANDORA L 0,25 0,25 421 PANDORA L 0,25 – SPRAY 0,25 420 Pandora – Red Cap L 0,25 0,25 ]]> http://eng.acetobalsamicodelduca.com/pandora-45.html/feed 0 http://eng.acetobalsamicodelduca.com/balsamic-vinegar-of-modena-from-organically-grown-grapes-58.html http://eng.acetobalsamicodelduca.com/balsamic-vinegar-of-modena-from-organically-grown-grapes-58.html#comments Tue, 18 Aug 2009 10:00:38 +0000 Aceto Balsamico del Duca http://www.acetobalsamicodelduca.com/?p=58 With its SUOLO E SALUTE certificate, PGI Balsamic Vinegar of Modena from organically grown grapes is the product for those who enjoy eating natural foods and care about their health and the environment. This product, which contains all the typical characteristics of balsamic vinegar – a bitter-sweet flavour, the aroma of the wooden casks used for ageing purposes, and a dark brown colour – now has a brand new attribute – that of being produced by grape musts and wine vinegar derived from organically grown grapes. COD. DESCRIPTION LT. PICTURE 961 BIO L 0,25 0,25 962 BIO L 0,500 0,5 ]]> http://eng.acetobalsamicodelduca.com/balsamic-vinegar-of-modena-from-organically-grown-grapes-58.html/feed 0 http://eng.acetobalsamicodelduca.com/black-cap-solo-modena-379.html http://eng.acetobalsamicodelduca.com/black-cap-solo-modena-379.html#comments Tue, 18 Aug 2009 10:00:13 +0000 Aceto Balsamico del Duca http://eng.acetobalsamicodelduca.com/?p=379 FIRST PRIZE BEST CORPORATE SOCIAL RESPONSABILITY 2009-2010 Modena Balsamic Vinegar “Solo Modena” contributes to reduce CO2 emissions in the atmosphere while manufacturing Modena Balsamic Vinegar, especially for logistics. ‘Solo Modena’ it is a certified product that was created expressly to improve the environmental impact.   This Balsamic Vinegar of Modena del Duca is produced with Lambrusco, Trebbiano and Ancellotta grapes, grown exclusively in the province of Modena, matured in oak’s wooden barrels and prepared according to traditional production technique. Typical fruity, unique flavour and charm, no added colouring agents or preservatives ,gluten free: all of these are the qualities of a really new product, strongly attached to the land of origin. COD. DESCRIPTION LT. PICTURE 550 100% Modena 0,50 551 Solo Modena 0,25 ]]> http://eng.acetobalsamicodelduca.com/black-cap-solo-modena-379.html/feed 0 http://eng.acetobalsamicodelduca.com/anfora-cara-organic-balsamic-vinegar-of-modena-528.html http://eng.acetobalsamicodelduca.com/anfora-cara-organic-balsamic-vinegar-of-modena-528.html#comments Tue, 18 Aug 2009 09:59:53 +0000 cecchi http://eng.acetobalsamicodelduca.com/?p=528 This Balsamic Vinegar of Modena is produced using must from Trebbiano grapes and selected wine vinegar from organic agriculture, without any colouring agents and preservatives. The product matured in fine oak barrels. Its sweet sour flavour, and an aroma which includes notes of the wood makes this Vinegar ideal to exalt meat or fish dishes and vegetables cooked or unroasted. It is also available in a fine bottle and in an elegant presentation case with dropper. Intended for those looking for wholesome food and attentive to their health and environmental protection. COD. DESCRIPTION LT. PICTURE 480 Anfora Cara – Organic L 0,25 0,25 481 Anfora Cara – Organic L 0,25 WITH BOX 0,25 ]]> http://eng.acetobalsamicodelduca.com/anfora-cara-organic-balsamic-vinegar-of-modena-528.html/feed 0 http://eng.acetobalsamicodelduca.com/anfora-cara-aged-organic-balsamic-vinegar-of-modena-391.html http://eng.acetobalsamicodelduca.com/anfora-cara-aged-organic-balsamic-vinegar-of-modena-391.html#comments Tue, 18 Aug 2009 09:58:03 +0000 Aceto Balsamico del Duca http://eng.acetobalsamicodelduca.com/?p=391 This Balsamic Vinegar of Modena is produced using must from Trebbiano grapes and selected wine vinegar from organic agriculture, without any colouring agents and preservatives. Wholesome product indicated for those looking for unadulterated  food and attentive to their health and environmental protection. The vinegar aged in fine oak wooden barrels for over three years , this process gives to the product a fullness body  an a fine scent of wood. The taste is sweet  with fruity notes ,ideal for pasta or vegetable salads, grilled meat or fish and cheese. Available in fine bottle and  elegant case  with dropper COD. DESCRIPTION LT. PICTURE 485 Anfora Cara – Aged Organic L 0,25 0,25 486 Anfora Cara – Aged Organic L 0,25 WITH BOX 0,25 ]]> http://eng.acetobalsamicodelduca.com/anfora-cara-aged-organic-balsamic-vinegar-of-modena-391.html/feed 0 http://eng.acetobalsamicodelduca.com/anfora-cara-aged-38.html http://eng.acetobalsamicodelduca.com/anfora-cara-aged-38.html#comments Tue, 18 Aug 2009 09:42:54 +0000 Aceto Balsamico del Duca http://www.acetobalsamicodelduca.com/?p=38 This Balsamic Vinegar of Modena is produced with cooked grape must and wine vinegar free from colouring agents. Aged over 3 years in precious oak barrels, this Vinegar stands out for its full body taste, aroma and unmistakably fruity, delicately pungent flavour with distinct notes of must. Suited to enrich dishes with cheese, on grilled white or red meat, grilled or boiled fish. Also available in the package with case and pourer. COD. DESCRIPTION LT. PICTURE 470 Anfora Cara – AGED L 0,25 0,25 471 Anfora Cara AGED L 0,25 WITH BOX 0,25 ]]> http://eng.acetobalsamicodelduca.com/anfora-cara-aged-38.html/feed 0 http://eng.acetobalsamicodelduca.com/cubica-aged-34.html http://eng.acetobalsamicodelduca.com/cubica-aged-34.html#comments Tue, 18 Aug 2009 09:35:02 +0000 Aceto Balsamico del Duca http://www.acetobalsamicodelduca.com/?p=34 Another jewel in the crown of the Aceto Balsamico del Duca product line, a natural product obtained from a family’s traditional receipt with selected raw materials without colouring agents added. The ageing for over 3 years in oak barrels gives the product its particular syrupiness. The unimistakable bouquet is intense and extremely pleasant / palatable. It is indicated for the preparation of simple and delicate receipes and for refined dishes. Available in an elegant presentation case with dropper. COD. DESCRIPTION LT. PICTURE 302 Cubica with box – AGED 0,25 ]]> http://eng.acetobalsamicodelduca.com/cubica-aged-34.html/feed 0 http://eng.acetobalsamicodelduca.com/vecchia-era-aged-21.html http://eng.acetobalsamicodelduca.com/vecchia-era-aged-21.html#comments Tue, 18 Aug 2009 09:23:37 +0000 Aceto Balsamico del Duca http://www.acetobalsamicodelduca.com/?p=21 A very high quality Balsamic Vinegar of Modena, the ideal gift and a touchstone of elegant design. Its aroma recalls the wood of the barrels in which it is produced and the delicate taste of must. Long ageing in barrels of precious wood confers its characteristic sweetness and low acidity. It does not contain colouring. The exclusive bottle is enclosed in a prestigious case, and it is also available in a special bottle for combining oil (not included) and vinegar. Excellent for refined dishes. COD. DESCRIPTION LT. PICTURE 450 Vecchia Era – AGED L 0,25 0,25 451 Vecchia Era AGED + Ampoule 0,25 ]]> http://eng.acetobalsamicodelduca.com/vecchia-era-aged-21.html/feed 0 http://eng.acetobalsamicodelduca.com/ori-in-tavola-new-wood-boxes-41.html http://eng.acetobalsamicodelduca.com/ori-in-tavola-new-wood-boxes-41.html#comments Tue, 18 Aug 2009 09:21:14 +0000 Aceto Balsamico del Duca http://www.acetobalsamicodelduca.com/?p=41 A wonderful selection of Emilia Romagna excellencies: the Black Gold of PGI Balsamic Vinegar of Modena del Duca, the White Gold of Cervia Salt and the Yellow Gold of Brisighella Olive Oil, in precious and elegant wood boxes. COD. DESCRIPTION LT. PICTURE 794 CR7ORI – scatola”PREZIOSA”- 0,5 795 CR8ORI – scatola “RUSTICA” - 0,25 796 CR9ORI – scatola “ECCELLENZE” - 0,1 ]]> http://eng.acetobalsamicodelduca.com/ori-in-tavola-new-wood-boxes-41.html/feed 0 http://eng.acetobalsamicodelduca.com/gift-boxes-48.html http://eng.acetobalsamicodelduca.com/gift-boxes-48.html#comments Tue, 18 Aug 2009 09:20:20 +0000 Aceto Balsamico del Duca http://www.acetobalsamicodelduca.com/?p=48 In order to enhance our range of products we have come up with a lovely collection of striking gift items. In addition to the usual excellent quality featured, some of our products are now being presented in lovely hand-decorated majolica amphoras by Deruta, each one accompanied by a certificate of authenticity. For a gift that is sure to delight. COD. DESCRIPTION LT. PICTURE CR02 Pandora Bottle and red hand-decorated majolica amphoras by Deruta 0,25 CR03 Pandora Bottle and blue hand-decorated majolica amphoras by Deruta 0,25 CR05 Aged Anfora Cara Bottle and red hand-decorated majolica amphoras by Deruta 0,25 CR06 Aged Anfora Cara Bottle and blue hand-decorated majolica amphoras by Deruta 0,25 801 Tragno Rustico L 0,25 0,25 ]]> http://eng.acetobalsamicodelduca.com/gift-boxes-48.html/feed 0 http://eng.acetobalsamicodelduca.com/ampolla-del-duca-aged-16.html http://eng.acetobalsamicodelduca.com/ampolla-del-duca-aged-16.html#comments Tue, 18 Aug 2009 09:18:27 +0000 Aceto Balsamico del Duca http://www.acetobalsamicodelduca.com/?p=16 The most prestigious Balsamic Vinegar of Modena PGI, aged for many years in precious barrels which confers to the product a high density. It has an intense aroma of wood and cooked must and a full bodied flavour which is sweet and very slightly acidic. An exclusive, refined product, the ideal gift, packaged in an elegant bottle with glass plug for use after opening the original seal. COD. DESCRIPTION LT. PICTURE 304 Ampolla del Duca L 0,25 0,25 ]]> http://eng.acetobalsamicodelduca.com/ampolla-del-duca-aged-16.html/feed 0 http://eng.acetobalsamicodelduca.com/dop-traditional-balsamic-vinegar-of-modena-9.html http://eng.acetobalsamicodelduca.com/dop-traditional-balsamic-vinegar-of-modena-9.html#comments Tue, 18 Aug 2009 08:34:00 +0000 Aceto Balsamico del Duca http://www.acetobalsamicodelduca.com/?p=9 This is top-of-the-range Aceto Balsamico del Duca, obtained using the so-called “traditional” method of production. It comes exclusively in 100ml bottles designed by Giugiaro, which are the same for all producers. The exclusive 12 years minimum ageing of this vinegar makes it exquisite poured over ice-cream, strawberries and Parmigiano Reggiano. The packaging is available both with or without an elegant tasting spoon. COD. DESCRIPTION LT. PICTURE 902 Traditional Balsamic Vinegar of Modena PDO “Vecchio” L 0,1 0,1 906 Traditional Balsamic Vinegar of Modena PDO “ExtraVecchio” L 0,1 with spoon 0,1 ]]> http://eng.acetobalsamicodelduca.com/dop-traditional-balsamic-vinegar-of-modena-9.html/feed 0 http://eng.acetobalsamicodelduca.com/pdo-traditional-balsamic-vinegar-of-modena-extra-vecchio-563.html http://eng.acetobalsamicodelduca.com/pdo-traditional-balsamic-vinegar-of-modena-extra-vecchio-563.html#comments Tue, 18 Aug 2009 08:33:53 +0000 Aceto Balsamico del Duca http://eng.acetobalsamicodelduca.com/?p=563 This is absolutely top-of-the-range Aceto Balsamico del Duca, obtained using the so-called “traditional” method of production. It comes exclusively in 100ml bottles designed by Giugiaro, which are the same for all producers. The extraordinary 25 years minimum ageing of this vinegar makes it exquisite poured over ice-cream, strawberries and Parmigiano Reggiano. The packaging is available both with or without an elegant tasting spoon. COD. DESCRIPTION LT. PICTURE 901 Traditional Balsamic Vinegar of Modena PDO “ExtraVecchio” L 0,1 0,1 905 Traditional Balsamic Vinegar of Modena PDO “ExtraVecchio” L 0,1 with spoon 0,1 ]]> http://eng.acetobalsamicodelduca.com/pdo-traditional-balsamic-vinegar-of-modena-extra-vecchio-563.html/feed 0 http://eng.acetobalsamicodelduca.com/vision-2000-quality-certification-100.html http://eng.acetobalsamicodelduca.com/vision-2000-quality-certification-100.html#comments Mon, 17 Aug 2009 12:24:14 +0000 Aceto Balsamico del Duca http://www.acetobalsamicodelduca.com/?p=100 Aceto Balsamico del Duca has always viewed the certification of its Quality System as an indispensable tool for good corporate management and an additional guarantee for its customers and suppliers. The business management therefore had its Quality Management System certified under ISO 9001 as far back as 1999 by the organisation “Certiquality“, subsequently upgrading it to the latest, most effective standard, UNI EN ISO 9001:2008. ]]> http://eng.acetobalsamicodelduca.com/vision-2000-quality-certification-100.html/feed 0 http://eng.acetobalsamicodelduca.com/csqa-quality-accreditation-97.html http://eng.acetobalsamicodelduca.com/csqa-quality-accreditation-97.html#comments Mon, 17 Aug 2009 12:10:05 +0000 Aceto Balsamico del Duca http://www.acetobalsamicodelduca.com/?p=97 In order to guarantee the high quality and seriousness of our production, and to safeguard the interests of our customers, Aceto Balsamico del Duca has also obtained the voluntary certification of our preparation and refinement/ageing methods to CABM (Consortium for the Protection of Balsamic Vinegar of Modena) Regulatory standards and to the Ministerial Decree dated November, 18th 2004. This certification was accredited by CSQA to DTP 075 (cert. n. 3450). ]]> http://eng.acetobalsamicodelduca.com/csqa-quality-accreditation-97.html/feed 0 http://eng.acetobalsamicodelduca.com/consorzio-aceto-balsamico-di-modena-cabm-trademark-83.html http://eng.acetobalsamicodelduca.com/consorzio-aceto-balsamico-di-modena-cabm-trademark-83.html#comments Mon, 17 Aug 2009 11:57:48 +0000 Aceto Balsamico del Duca http://www.acetobalsamicodelduca.com/?p=83
Consorzio Aceto Balsamico di Modena (CABM) trademark, which is only granted to consortium members who observe the strictest standards in every phase of the process. The Consortium’s mark certifies: Production and bottling in the Province of Modena; Better standards regarding the density of aged products Therefore the bordeaux red seal states that the product has been matured in wooden barrels for a minimum of two months up to a maximum of three years and bottled in the origin zone, while the white seal states an ageing for over three years in wooden barrels and a minimum density of 1,150. The golden seal indicates a “short supply chain” product and certifies the origin of all raw materials from the sole province of Modena: from the very same grapes since ever used to produce another excellence of Modena – the Traditional Balsamic Vinegar of Modena P.D.O.

The roots of Aceto Balsamico del Duca di Adriano Grosoli s.r.l. date back to the end of the nineteenth century, when Adriano Grosoli was owner of an Award-Winning delicatessen established in 1891, which sold the following specialities of its own production: cured meats, sausage products, cheeses, wine and Balsamic Vinegar.

Upon Adriano’s death the company went to his son Mario, then in 1972 to the grandson and current proprietor, Adriano, who in 1974, aided by his wife, Luciana, decided to concentrate solely on the production of Balsamic Vinegar of Modena. In 1980 daughter Mariangela, followed by her sister Alessandra some years later, joined in the management and running of the company.

“Aceto Balsamico del Duca” produces Balsamic Vinegar of Modena both for the Italian market (approximately 35%) and for the international market (approximately 65%) and for several years has sold Wine Vinegar obtained through the slow fermentation method of percolation of the wine using wood shavings. Production is mainly under the company’s own brand, although products with personalized brands are made. The company has nevertheless focused on establishing its own brands: “Del Duca”, the famous brand, alongside “La Fornace” and “Il Conte”, which were created for trade purposes.
Company headquarters are located in a building complex whose main body consists of an old brick kiln with a characteristic elliptic shape and visible beams built around 1600; due to the steady increase in production and hence the need for more space in 1993 a new factory was opened to create larger facilities. The new buildings house oak vats (in which the Balsamic Vinegar of Modena is aged) as well as a modern bottling line. The traditional procedure for the preparation of Balsamic Vinegar of Modena, which is still today the cornerstone of the company’s production, is carried out with the help of technologically advanced equipment. “Respect” for tradition is guaranteed in the production of a quality balsamic vinegar which may be defined as a “living” product: in fact, if placed in an open container and subjected to climatic variations it will resume its ageing process and give rise to the phenomenon known as the “mother”, namely a dark, gelatinous substance which deposits on the bottom.

Aceto Balsamico di Modena “del Duca” is a product which has succeeded in establishing itself across the globe whilst remaining faithful both to itself and its origins: the choice of the best musts of strictly regional origin acquired according to stringent specifications, the craftsmanship involved in the making of the product and its packaging and professional salesmanship have played a part in its international success.

It is for all the above reasons that the company has elected not to sell the product loose or in plastic containers, as well as that of safeguarding the quality of what it offers to its customers.

Saturday 27th of June, at 21,30, in a Piazza Grande magically changed in a Fairy Hall, has been staged the Great Dance of the Nineteenth Century, a faithful nowadays representation of the palatial receptions at the court of Francesco IV of Austria – Este around 1840, offered to the City of Modena by Aceto Balsamico del Duca.

Two hundred dancers, with couples from Prague, Moscow and Scotland, exhibited in the most elegant steps of the history of dance, followed by Symphonic Orchestra of Mo-Mus (Modena Musica), with the voice of solo soprano Camilla Corsi. To attend the dance, the Duke’s family joined in Piazza Grande – the role of the Duchess being held by Mariangela Grosoli – with the following of all the noble guests, which were the cream of European aristocracy.

Aceto Balsamico del Duca at the Summer Fancy Food Show in New York

The Aceto del Duca brand, on the US market since the Seventies, aimed to further consolidate its position by taking part in the country’s most influential food fair.

“We wish to consolidate our presence on this market,” says Mariangela Grosoli, co-proprietor of Aceto Balsamico del Duca. “We have been on the US market with the del Duca brand since the Seventies, and the product has now become established in a medium-high bracket aimed at both the catering and gastronomy channels.”
As every year, the summer version of the annual Fancy Food Show, the most influential fair in the sector, took place from 8-10 July at the Jacob Javits Center in New York. Italian food has always been synonymous with quality both abroad and in the US, and our products in particular top the preference tables. “This is an event of international importance with a strictly professional nature, attracting not just visitors from the US, but also from all over North America,” Ms Grosoli continues. “This kind of market is particularly appealing for our product: if we think that out of all the balsamic vinegar of Modena produced in our area approximately 80 per cent of it is exported, particularly to the US, Canada and Japan, it is easy to understand the importance of this event.”
This US fair certainly did provide some interesting figures: its surface area of 2,200 square metres hosted 2,150 exhibitors in 66 pavilions where over 100,000 food and drink products from all over the world were on show. Over 30,000 visitors were accredited for the event.

Visit our Company

We inform our customers and lovers of Balsamic Vinegar and Traditional Balsamic Vinegar of Modena that is possible make visits to our Company. If interested, please contact us at phone n. +39 059469471 or by e-mail at info@acetodelduca.it

Sportsmen  Ambassadors of peace in Holy Land

Aceto Balsamico del Duca is proud to be one of the main sponsors of the Peace Marathon – Italians Sportsmen in Holy Land- – Ambassadors of Peace, that will take place April 27th 2006. The event will engaged Italian, Israeli and Palestinian athletes together to show their commitment against war, from Jerusalem to Bethlem.

Sponsorship MODENA FC – Serie B 2005/2006

Aceto Balsamico del Duca has confirmed the Sponsorship with Modena FC for the 2005/2006 Serie B football championship. Aceto Balsamico del Duca is also the producer of the bottle of the Modena FC as shown in the picture.

CSQA guarantees the product

Starting from August 8th 2005 CSQA is the new Certifying Organism in charge of the control of the production of the Consortium’s members. This choice has been taken, accordingly also with the Agricultural Ministry need, to reach and test an adequate Control Plan, waiting for the PGI recognition from European organisms