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1891 - 2016: an important aim,
for 125 years on your table
I
t was 1891 when "Premiata Salumeria
Adriano Grosoli" was enrolled on the register of Chamber of Commerce and Industry
of Modena, and started the production and direct
sale of food specialties.
Since that date a long history of sacrifices and
successes, strictly linked to the land of Modena,
accompanied the business activity of Grosoli
family, and in this 2016 they celebrates the 125°
anniversary of the foundation.
The constant increase of work, underlined by the
numerous recognitions awarded, since 1974 encouraged Adriano Grosoli (grandson and homonymous of the founder) to dedicate himself
exclusively to the production of Balsamic Vinegar, supported by his wife Luciana.
He also decided to link his product to the famous
portrait of Duke Francesco I d'Este, amazing
work of art by Velazquez and symbol of the city
of Modena.
In the eighties the daughters Mariangela and
Alessandra joined the business management and
contributed to reorganize and expand the company.
Today, Aceto Balsamico del Duca is synonymous of quality and elegance of Modena and its
territory, as expressed in the numerous participations to international fairs.
An historical reality that renews itself continuously, as witnessed by the Quality certifications
obtained, like the recently implemented BRCIFS, and the creation of new products thought up
for satisfying modern consumers requests.
In September 2013 arose the idea to reopen the
shop where the great history of the company began: "La Bottega di Adriano Grosoli", in San
Donnino, Modena.
Typical food specialties and seasonal delicacies
are proposed in the “bottega storica”, recognized
by Municipality of Modena, in a suggestive place
that remember the ancient “Osteria” where the
wagons used to stop during the trip to Modena.
Here the founder started with enthusiasm and
passion the adventure that the Grosoli family
still continue to drive forward, with competence
and respect to the tradition, proposing a Balsamic Vinegar of Modena ..."al Vertice del
Sapore".
PARTITA DELLA STELLA
Sport, journalism and solidarity met together for a
beneficent and spectacular initiative, in the heart of
Christmas Festivities. On 30th December 2015, at
Palasport of Modena was held "Partita della Stella", a
five-a-side football tournament with trainers and
players of Serie A and Serie B, journalists, representatives of "Rock No War" association, Radio Bruno,
National singers association and National amputee
football association. The initiative, supported by
Aceto Balsamico del Duca as sponsor, was organized
to gather funds for the Caritas Baby Hospital in Bethlehem, the soil pediatric hospital of the whole West
Bank. Many people of sport world were present as
Luca Toni, Cristian Zaccardo, the trainer of Sassuolo
Eusebio Di Francesco, of Carpi Fabrizio Castori, and
Angelo Lorenzetti, trainer of DHL Modena volley.
MARATONINA DELLA CITTA’ MURATA
Sunday 27th December 2015, along the suggestive
streets of Cittadella (PD), was held “10° Maratonina
della città murata –4° Memorial Lino Pasquale".
Over 1200 athletes, coming from every part of Italy
and the world, run for 21 km, supported by over 250
volunteers that guaranteed the success of the race.
Even Aceto Balsamico del Duca took part with enthusiasm to the initiative as sponsor of the event.
CORRIDA DI SAN GEMINIANO
On Sunday 31st January 2016, on the occasion of Modena Patron Saint Day,
was held the 42nd edition of the “Corrida di San Geminiano”.
Aceto Balsamico del Duca supported the initiative as main sponsor since over
10 years, strengthening the bond with the city of Modena and with this important sport event, not only for competitive value, but also for pacifist meaning.
Over 4000 participants coloured the streets of Modena confirming the extraordinary interest of the citizens for this appointment.
Winners of the competition were Joash Koech, and Mary Wanjiku, both coming from Kenya.
All participants to the race received a limited-production and exclusive bottle
of Duke’s Balsamic Vinegar of Modena..
The concerts season of “Cappella Musicale del Duomo di
Modena” continues with "La Musica della Cattedrale" (Music
of the Cathedral), supported by Aceto Balsamico del Duca.
Follow all initiatives on
www.cappellamusicaleduomomodena.it
EASY
1 h 30
Dough
flour 100 g
soft wheat flour 50 g
puffed quinoa
salt
Extra Virgin Olive Oil 5 tbsp
Filling
grilled courgette 300 g
pine nuts 30 g
raisins 20 g
eggs 3
milk 150 ml
salt
pepper
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.
An elegant parchment enriches Balsamic Vinegar of Modena "dal 1891".
It contains the fascinating history of this excellent product, obtained by an ancient family recipe, and its sensory characteristics that have
helped its great success.
The description is completed by some practical
suggestions for the use.
BALSAMICO DEL DUCA NEWS
Newsroom: Marketing Aceto Balsamico del Duca | Photography: archive Aceto Balsamico del Duca
www.acetobalsamicodelduca.it | [email protected]