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HomeCookbooksVietnamese CookbooksVilla Manodori Balsamic Vinegar |
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|  | | | 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 pantry Aug 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 Condimento Jun 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 flavorful Dec 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:
Best Balsamic Sep 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.
3 of 3 found the following review helpful:
Full of flavor Jul 26, 2011
By lprkaun
I've tried some really inexpensive (supermarket, ugh) balsamic vinegars, and some really expensive, and this is hands down one of the best. It tastes just as good as the 50 year stuff that can cost $50 for 1 oz. Try this and you'll probably never buy another brand of balsamic vinegar again.
See all 17 customer reviews on Amazon.com
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