Villa Manodori

Artigianale Balsamic Vinegar Is made in limited quantities starting with trebbiano grapes that are reduced to must aging in a series of oak, chestnut and juniper barrels. Chef Massimo Bottura, ages his vinegar for 10 to 15 years in wood barrels. This balsamic is one of the finest dressings for greens, grilled meats and vegetables, aged cheeses and fresh strawberries.

Dark Cherry Balsamic Vinegar In Villa Manodori Dark Cherry balsamico, Massimo Bottura, Michelin-starred Chef of Osteria Francescana, has combined two Modenese culinary traditions: Vignola cherries and balsamic vinegar. His Dark Cherry balsamico acquires its subtle undertone during the process of aging local trebbiano grape must with Vignola cherry wood. Dark Cherry perfectly glazes game, pork and duck. Add just a few drops to ice cream or a fruit salad. Live the tradition.