Unlike the traditional balsamic vinegar producers, Villa Manodori is the brainchild of a Michelin starred chef, Massimo Bottura. Under his skilled tutelage, the company produces traditional balsamic, aged for 10-20 years. It also produces a commercial 'condimento' vinegar, allowing enthusiasts to enjoy the balsamic vinegar experience without the huge price. The 'tradizionale' balsamic is rated highly, and can be adapted to a variety of uses. This versatility sees it used in salad dressings and meat glazes, as well as adding a thick and syrupy richness to sweet dishes. The quality of the balsamic is undeniable and it is well worth the premium price. The lesser 'condimento' is also highly regarded, as a versatile and delectable ingredient for many types of cuisine. Villa Manodori is not the cheapest brand, but provides genuine value for the money.
Villa Manodori balsamicos are produced by Massimo Bottura, chef/owner of the Michelin-starre Osteria Francescana restaurant in Modena. Certified organic by Italy's ICEA,thisis produced ny natural process unique to Villa Manodori.Intensely aromatic and Harmonious,its taste was created from organically-grown wine grapes without the usual benefit of barrel aging.
Amazon top 10 best seller!Chef Massimo Bottura's Dark Cherry Balsamic is another expression of his extraordinary talent for elevating the best ingredients. Rich and viscouslike Villa Manodori Artigianale but longer aged in the wood of dark sour cherry trees of Vignola in Emilia Romagna. This DARK CHERRY Balsamic is for cherry lovers and all things white and vanilla from marinating meat dishes to luxuriating ice cream or creme brulee.
Villa Manodori Balsamic Vinegar is the labor of Massimo Bottura, Chef of Osteria Francescana in Modena, Italy. He produces this artisanal balsamic vinegar in very limited quantities. Villa Manodori begins with locally grown trebbiano grapes, which are reduced into must, and then aged in oak, chestnut and juniper barrels. Villa Manodori Balsamic Vinegar's dark color and rich aroma reflect a century of family tradition. Aceto Balsamico perfectly glazes steak, pork and poultry. Add it to sauce or drizzle it over risotto or sliced Parmigiano-Reggiano cheese. Toss greens such as arugula and radicchio with balsamic, then add a swirl of Extra Virgin Olive Oil and a pinch of salt. For dessert, try fresh berries sprinkled with powdered sugar and Villa Manodori Balsamic Vinegar.