Product Description

"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."

Product Details

• Amazon Sales Rank: #5486 in Gourmet Food
• Brand: Villa Manodori Artigianale

Features

• 250 ml

Customer Reviews

Staple item in my pantry
I am a professional chef and work on mega yachts all around the world. This is one of the finest authentic Balsamics available. I always have some whether I am in my own kitchen or working in someone elses. It is great with fresh summer tomatoes, over grilled vegetables or just on some rustic bread with olive oil. Expensive yes, but well worth the price. Used sparingly it should last a few months...

A wonderful Balsamico Condimento
Balsamic vinegar comes in two types, a generic kind that is easily obtained at the supermarket; high in acid and low on flavor, with added liquid caramel; and genuine balsamic vinegar, L'Aceto Balsamico Tradizionale, D.O.P. The labeled version must be aged for at least 12 years to carry the designation "Vecchio" or old; vinegar that is at least 25 years old earns the designation "Stravecchio" or "Extravecchio."

Villa Manodori is a variation of the D.O.P. vinegar, a balsamico "condimento," or balsamic condiment, echoing the rich flavor and sweet, balanced acidity of the D.O.P. version.

We often eat at Babbo, often considered the best Italian restaurant in NYC. It serves Villa Manodori vinegar. It is made by Massimo Bottura, chef and owner of Osteria Francescana in Modena. Chef Bottura follows the same traditional methods of production and careful aging as D.O.P. vinegars. Babbo embellishes rib eye steaks and thick-cut pork chops with a generous drizzle. (Babbo maintains an excellent website with a recipe, ingredient and dolci of the month. These resources are archived and available free at babbonyc .)
Balsamic Vinegar is a beautiful little book written by Massimo Bottura and containing a description of balsamico and a number of complex and simple recipes. It was great fun for this intermediate cook to read Bottura's recipes, and perhaps one day I'll try a couple of the more complex version.

In the meantime, that slim volume (filled like balsmico with lots of content) suggested a number of uses: a drizzle on rib eye steaks, thick-cut pork chops and Cotecchino (a large, plump sausage produced in Emilia Romagna), marinated fruit, sauces, marinades, parmigiano-reggiano cheese and fresh strawberries.

Book or vinegar, buy either or both, and you will be in for a great treat. The vinegar is awfully pricey, and I've included a low cost alternative taken from John Ash's From the Earth to the Table: John Ash's Wine Country Cuisine, much better than the supermarket version but not up to the ethereal standards of the authentic Balsamic Vinegar.


Robert C. Ross 2008

Best Balsamic
Wonderful aged balsamic. Purchased a bottle a couple of years ago and used it very sparingly as you can since it is a rich deep flavorful drizzle. Great on fresh sliced tomatos and drizzled on cheese. Worth the price.