| | |  | Coffee and Espresso | Home » » Villa Manodori Balsamic Vinegar | | | | | | | 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. | | | Features: | |
• Dark color and rich aroma
• Century of family tradition
| | | Product Details: | | | Product Length:
| 0.0 inches | | Product Width:
| 0.0 inches | | Product Height:
| 0.0 inches | | Product Weight:
| 0.56 pounds | | Package Length:
| 10.8 inches | | Package Width:
| 2.5 inches | | Package Height:
| 2.4 inches | | Package Weight:
| 1.3 pounds | | Average Customer Rating:
|  based on 17 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 17 customer reviews )
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Most Helpful Customer Reviews
17 of 17 found the following review helpful:
Staple item in my pantryAug 11, 2007
By Cheffy
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 found the following review helpful:
 A wonderful Balsamico CondimentoJun 18, 2008
By Robert C. Ross
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 found the following review helpful:
Wonderfully rich and flavorfulDec 23, 2009
By Tim L.
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).
4 of 4 found the following review helpful:
Villa Manadora Balsamic VinegarApr 20, 2011
By gerard murphy
About ten years ago I had the priviledge of going to Emilio Romano and enjoyed visiting the place where the famous Balsamic vinegar was brewed and stored and to see the way they aged it in all the wooden casks. I brought home a b ottle of the real thing (over $100.)
and let a few friends have a tiny taste. At their tasting room they served it on strawberries and even ice cream. Amazing.
Five years ago I was introduced to Villa Manadoro and was ecstatic with the quality and consisteny. This past holiday season we splurged and ordered two bottles and have no regrets.
If you travel I highly recommend a trip to Emilio Romano. Parmesano Reggiano being processed and aged. The cheese is periodically lifted off of its four story rack by a robot which washes and dries it and puts it back in its nest. There was more than one robot although I dont know how many. It is a huge storage facility as you can imagine having to be aged for so long. We were taken on a truffle hunt. Olive oil comes out of a ceramic tile wall with what appears to be a gasoline hose and nozzle. The natives would stick the nozzle into an empty gallon jug and out came olive oil. Ingenious! We got to visit farmhouses and made pasta several times. The yolks on all the eggs were bright orange insted of pasty yellow. And of course espresso machines in almost every building, even in the convent we stayed at. It was coin operated but quite good. The nuns were putting their quarters in. Too cute!
Bon voage! Hope you get to go.
4 of 4 found the following review helpful:
Best BalsamicSep 14, 2009
By Shari
"mammy"
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.
See all 17 customer reviews on Amazon.com
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