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Villa Manodori Organic Balsamic Vinegar | 
 enlarge | Brand: Villa Manodori
Category: Gourmet
Buy New: $32.99
Avg. Customer Rating:  2 reviews
Sales Rank: 3437
Country: Italy
Media: Misc.
Size: 8.5 oz Bottle
Shipping Weight (lbs): 0.6
ASIN: B000JZAX2G
Availability: Usually ships in 2-3 business days
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Product Description
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.
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| Customer Reviews:
A wonderful Balsamic Vinegar August 10, 2008
5 out of 6 found this review helpful
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
Great Balsamic Vinegar January 6, 2008
8 out of 8 found this review helpful
This vinegar is almost syrupy in its consistency. It has a wonderful flavor and can be used for both salads, as an ingredient in cooking and in desserts. Try some drizzled on very ripe strawberries, or over a sharp cheese like romano or parmesean.
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