Deborah says: “I fell in love with this vinegar years ago and have been completely spoiled by it. In my opinion, nothing else comes close in depth of flavor and body. Its luscious viscosity makes it a sauce unto itself. Use it as a glaze for steak, pork, or poultry, or drizzle it over arugula or radicchio. I even add it to roasted vegetables such as haricots verts and Brussels sprouts when they come out of the oven. It is expensive, but—believe it or not—it costs less than other balsamicos of comparable quality. It’s so rich that a little goes a long way.”

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 traditional and aged wine vinegar. It is then aged 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 outstanding Oil/Vinegar Dressing- 2000 Fancy Food Show.