Villa Manodori balsamico, Massimo Bottura, Michelin-starred Osteria Francescana, Modena, Italy, chef Gavin Kaysen, Café Boulud, Dark Cherry Balsamic Vinegar, Vignola cherry wood
Villa Manodori balsamicos are produced by Massimo Bottura, chef/owner of the Michelin-starred Osteria Francescana restaurant in Modena, Italy. Chef Gavin Kaysen of Café Boulud became a fan of the vinegars after Bottura came to dine in his restaurant.
Find | Villa Manodori Balsamico
Villa Manodori balsamicos are produced by Massimo Bottura, chef/owner of the Michelin-starred Osteria Francescana restaurant in Modena, Italy. Chef Gavin Kaysen of Café Boulud became a fan of the vinegars after Bottura came to dine in his restaurant, “his dark cherry and reduced balsamic vinegar is pretty special.” Produced in limited quantities, the vinegar is blended from locally grown Trebbiano grapes. The texture is syrup-like and has the taste of raisins.
Bottura ages his artisanal vinegars for ten to twenty years in small barrels made of oak, chestnut and juniper. The Dark Cherry is aged in Vignola cherry wood.
Chef Bottura not only produces vinegars, he wrote the book on them. Released in 2005, the book is called “Balsamic Vinegar” and Bottura believes less is more. Invest in a quality product and use it judiciously.
Villa Manodori Balsamic Vinegar
October 18, 2012
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