ACETO BALSAMICO DEL DUCA di Adriano Grosoli srlACETO BALSAMICO DEL DUCA di Adriano Grosoli srlACETO BALSAMICO DEL DUCA di Adriano Grosoli srlACETO BALSAMICO DEL DUCA di Adriano Grosoli srl Via Medicine, 2340 Via Medicine, 2340 Via Medicine, 2340 Via Medicine, 2340 ---- 41057 Spilamberto Loc. San Vito (Modena) 41057 Spilamberto Loc. San Vito (Modena) 41057 Spilamberto Loc. San Vito (Modena) 41057 Spilamberto Loc. San Vito (Modena) ---- www.acetobalsamicodelduca.it www.acetobalsamicodelduca.it www.acetobalsamicodelduca.it www.acetobalsamicodelduca.it

NOVELTY 2013: ADRIANO GROSOLI “SIGNS” HIS QUALITY

We are delighted to present the new "Grosoli" bottle that has been enriched by a precious adornment: on the superior part we

inserted the embossed signature of the actual holder Mr. Adriano Grosoli. Founder of the Company as it is today, in 1974 to-

gether with his wife Luciana, Adriano decided to devote themselves exclusively to the production of Balsamic Vinegar of Modena

abandoning their other activities as the production of meats and cheeses typical of the province of Modena, the restaurant and

the shop, that have tied up the family Grosoli for two generations. He chose the name "Aceto Balsamico del Duca" (Duke’s Bal-

samic Vinegar) and decided to mark the product with the image of the Duke Francis I of Este, among the most famous and im-

passioned producers of that "balm" very appreciated to the court of the Estensis. Lover of

the arts and gastronomy, he made Modena Capital city of the Dukedom and widened the

garret of the Ducal Palace to

increase the production of the

‘Balsamico’. It is with the

name and the image of the

Duke that the product is to-

day present not only on the

table of the Italians but of

over 40 countries in the

whole world. The realization

of the new packaging, repre-

sents a tribute to the founder

and it contributes to value

the image of the product and

to underline its bond with the

history of the family and of

Modena.

The Italian food industry has closed year 2012 recording a sensitive de-

crease of the consumptions. Nevertheless, unlike other compartments where

the impact of the economic crisis had dramatic lapels, the solidity of the

food sector remains thanks to the strength of export, that has recorded a

8% increase despite superior prices compared to the competitors. Italy is

the European country with the greatest number of PDO and PGI products,

certifications for the protection of consumers that are granted only to food-

stuffs which characteristics and quality strongly depend on their place of

production.

The success and the strong propensity to the export have however contrib-

uted to the rising of several phenomenon of imitation, through the offer of

products with imitative or evocative denominations, like in our case the

word 'Balsamic', in particular from foreign operators. The phenomenon of

the imitation begun in the extraeuropean Countries and it has also spread

then in Europe, where the lack of a strong protection doesn't allow an easy

repression of the frauds.

Currently the potential damage is esteemed around 15%-20% of the volumes. In the greatest part of the cases it deals

with imaginations seasonings, sometimes with composition similar to that of the three Balsamic Vinegars of Modena

and Reggio Emilia but often with the addition of other ingredients - thickeners, spices, etc - and never aged in barrel.

The application of labels with evocative names as 'balsamic seasoning' 'balsamic vinegar', or simply 'balsamico' result so

attractive for the consumer that is deceived.

The "false" often have on label forbidden elements for the PDO and PGI (as great numbers that are confused for the

years of ageing or adjectives as 'reserve', 'special' etc) and the client is induced to purchase a seasoning without any

qualitative guarantee and without intrinsic value, moreover not always with inferior price.

Useful information to discover the world of Balsamico are now available on www.tutelabalsamico.org thanks to

‘Balsamico’ Project, realized by the three consortium of Balsamico of Modena and Reggio Emilia in collaboration with

the Ministry of agricultural, food and forest politics. Consumers will be able to distinguish the 3 PDO and PGI Balsamic

Vinegars from imitations and forgeries.

EXPORT 2012: food sector resists in spite of crisis and frauds

www.consorziobalsamico.it www.balsamicotradizionale.it www.acetobalsamicotradizionale.it

In the last days, at the Hotel & Catering School of Serramazzoni (Mo), was held the award

ceremony of the 6° Contest ’Food gets black!’ promoted by the Consortium of Balsamic Vine-

gar of Modena.

During last years the contest obtained a lot of interest and enthusiasm among the young

students of this important professional

school which is object of great attention

from institutions and enterprises thanks

to the seriousness of the courses and to the quality of the teachers chef,

as the 3 stars chef Massimo Bottura. It also offers to deserving students

important stages in the most qualified kitchens of the whole world.

The theme of this year was: "A journey to discover flavours and colors

without borders" and the three winners of this edition were: for the

kitchen Nicolò Soccio, that introduced exquisite "pieces of dentex with

peppers cream balsamic flavoured", for café room Filippo Marchesi sur-

prised the juries with a "chateau of Foie-Gras shaded with Slivovitza

and with a light strawberries salad with Balsamic Vinegar of Modena;

for dessert Simone De Gaetano, who astonished for the great refine-

ment and innovation, stand out with a sweet flambè entitled "perfume

of the fog". The Director of the School Giuseppe Schipano underlined

the strong link of the institute with the Consortium of Balsamic Vinegar

of Modena, and anticipated for the next edition the realization of a

book with all the finalists recipes of the preceding contests. An impor-

tant project to preserve this heritage and to contribute to give great

gastronomic development and diffusion to Balsamic Vinegar of Modena.

MERANO WINE FESTIVAL 2012

From November 9th to 12th, 2012,

was held the 21° edition of Merano

Wine Festival has been devoted to

the populations struck by the earth-

quake in Emilia Romagna and

Abruzzo. The products of Aceto Bal-

samico del Duca have been protago-

nists of the various tastings that

characterized the event.

CORRIDA DI SAN GEMINIANO

Thursday January 31st 2013, on the occasion of Saint Patron of Modena fest, was held the 39th

edition of "Corrida of St. Geminiano - 9^ Raced for Peace and Brotherhood among the people."

Aceto Balsamico del Duca since ten years sustains with enthusiasm the initiative as main

sponsor, observing a strong bond with the city and with this important sporting demonstra-

tion, with competitive and pacifist value. 5000 runners and impassioned colored the streets of

the city confirming the extraordinary participation of people to this appointment. The com-

petitive run has been won by Samir Jouaher and by Giorgia Morano that repeat the victory of

last year edition. All the participants to the run received as present a special and unique bottle

of Duke’s Balsamic Vinegar of Modena.

Events

Next Events

CIOCCOLATO VERO (Real Chocolate) - From Friday 15 to Sunday 17 February. The 5th edition of this delicious event will take place in Piazza Grande, Modena. Also for this year Duke’s Traditional Balsamic Vinegar of Modena be used for the prepara-tion of savoury praline of chocolate with ‘Balsamico’ heart, realized by a famous maitre-chocolatier.

DELIZIANDO - The regional project continues with the participation of Aceto Balsamico del Duca.

Product of the month

Balsamic Vinegar of Modena

‘Ampolla del Duca’ - Aged

Recipe of the month

Fresh cheese delicacies with shrimps and Balsamico

BALSAMICO DEL DUCA NEWS

Redazione: Marketing Aceto Balsamico del Duca Fotografie: archivio Aceto Balsamico del Duca

www.acetobalsamicodelduca.it

info@acetodelduca.it

The most prestigious Balsamic Vinegar of Modena, aged

for many years in precious barrels which confer to the

product a high density.

It has an intense aroma of wood and cooked must and a

full bodied flavour which is sweet with a very slightly acid-

ity. It is particularly recommended to enrich “Carpaccio” of

meat or fish; excellent on fruit salad, yogurt and ice cream.

An exclusive, refined product, the ideal gift, packaged in an

elegant blown glass bottle with plug for use after opening

the original seal.

Ingredients for the mousse:

• 50 grs. fresh cheese (as Ricotta)

• 50 grs. milk

• 50 grs. whipped cream

• fish glue

• aromatic grass ( thyme, chive, savory)

• some berry of pink pepper

• salt

• 3 boiled shrimps

• Balsamic Vinegar of Modena Aged ‘Ampolla del Duca’

for the corn’s wafers:

• 50 grs. corn's flour

• water warm

• salt

• 1 teaspoon of seeds of poppy Directions:

Soft the fish-glue for 10 minutes in cold water. Then drain

it. Bring the milk to boil, then add the fish-glue, mix and

unite the fresh cheese. Mix well and leave it to cool. Then

add a pinch of salt, a mince of aromatic grass and crushed

pink pepper. Incorporate the fresh whipped cream and mix

gently upward from the lower part. Pour in a mold and put

in freezer. Pull out of the freezer the obtained semifreddo

twenty minutes before serving. Serve it with boiled

shrimps, some drops of Balsamic Vinegar of Modena Aged

Ampolla del Duca and a corn’s wafer with seeds of poppy.

For the corn’s wafers: unite the salt and the seeds of poppy

to the flour. Pour so much warm water how much you

need to obtain the right mixture. Pour it among two sheets

of oven paper and stretch the mixture using a rolling pin.

Remove the superior sheet of oven paper and cook on a

baking-pan for about 15 minutes at 180°. Pull out of the

oven and then leave to cool on a gridiron before garnish-

ing the pieces of semifreddo and serve.

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