This artisan balsamic vinegar is made in very limited quantity from Trebbiano grapes must and is aged in a series of oak, chestnut and juniper barrels for nine years. Michelin-starred Chef Massimo Bottura follows the same traditional methods of production and careful aging that have been used for centuries by Modenese families.
Perfectly balanced with a rich, sweet and tart balsamic flavor and a thick, syrupy consistency. Its dark color and rich aroma reflect a century of family tradition.
Balsamic vinegar 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 Artigianale Balsamic Vinegar.
The name Villa Manodori harks back to a 16th century estate located in Modena's countryside. Great feasts of local game were often the custom at the Estensi Estate. Their renowned aceto balsamico was served as a digestive at the end of each meal. Chef Bottura takes great pride in Modenese culinary traditions and products. He has been commited over the past twelve years to restoring the Villa Manodori Acetaia to its noble past.
Villa Manodori is a collection in which Chef Massimo Bottura has applied his creative skills to the production of extra virgin olive oil, Essenziale, a collection of oils made from 100% natural plant oils combined with extra virgin olive oil, and an assortment of authentically-crafted balsamic vinegars. Made in the artisanal style and produced in limited quantities, these versatile condiments are enjoyed throughout the world.
In 2016, Chef Bottura's restaurant, Osteria Francescana was named the number one restaurant at The World's 50 Best Restaurant Awards in New York CIty. Located in Modena, Italy, it is the first time ever that an Italian Restaurant has achieved this standing.
Net weight: 250 ml (8.45 oz). Product of Italy.