Villa Manodori Balsamic Vinegar

by Villa Manodori

Product Features

• Dark color and rich aroma
• Century of family tradition

Product Description

Villa Manodori balsamicos are produced by Massimo Bottura, chef/owner of the Michelin-starre Osteria Francescana restaurant in Modena. Massimo produces an ''artigianale'' as well as Traditional Balsamic of Modena. Villa Manodori ''artigianale'' is crafted from tradicional and aged wine vinegar. It is thenaged 10 to 20+ years in small barrels of oak, chestnut and juniper. This traditional style method yields a balsamic of dark rich color, intense aroma and syrupy consistency. This is a quality between Cavalli Condiments and Traditional, and priced accordingly Winner oustanding Oil/Vinegar/Dressing- 2000Fancy Food Show.

Product Details

• Item Weight: 9 ounces
• Shipping Weight: 1.3 pounds (View shipping rates and policies)
• Shipping: This item can only be shipped to the 48 contiguous states. We regret it cannot be shipped to APO/FPO, Hawaii, Alaska, or Puerto Rico.
• ASIN: B0007UQ73W
• Average Customer Review: 4.9 out of 5 stars  See all reviews (17 customer reviews)
• Amazon Best Sellers Rank: #3,046 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
  • #1 in Grocery & Gourmet Food > Oils, Vinegars & Salad Dressings > Vinegars > Balsamic Vinegars

Customer Reviews

Most Helpful Customer Reviews

17 of 17 people found the following review helpful:

5.0 out of 5 stars Staple item in my pantry, August 11, 2007

By 

Cheffy (NY, NY USA) - See all my reviews

This review is from: Villa Manodori Balsamic Vinegar (Grocery)

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...

21 of 24 people found the following review helpful:

4.0 out of 5 stars A wonderful Balsamico Condimento, June 18, 2008

By 

Robert C. Ross (New Jersey) - See all my reviews
(TOP 500 REVIEWER)    (REAL NAME)   

This review is from: Villa Manodori Balsamic Vinegar (Grocery)

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

8 of 8 people found the following review helpful:

5.0 out of 5 stars Wonderfully rich and flavorful, December 23, 2009

By 

Tim L. (Seattle, WA) - See all my reviews

Amazon Verified Purchase

We love this balsamic. Clearly well aged, it has residual flavors of port and oak. Definitely a nice top to a quick chop salad, or lightly glazed on a steak with a pungent blue (like Bayley Hazen or Stilton).