Get an indulgent taste of Emilia Romagna with this dark cherry balsamic from Villa Manodori. Created by chef Massimo Bottura, whose restaurant Osteria Francescana in Modena has been ranked the best in the world, it combines the world-famous balsamic vinegar from Modena with the prized sour cherries that grow in nearby Vignola. The result is a bold, lusciously sweet and tangy elixir you’ll want to put on everything.
Why is balsamic vinegar from Modena so special? The production of balsamic in this region is strictly regulated by IGP certification—which means no funky additives or other cost-cutting methods allowed. When you see IGP balsamic from Modena on the label, you’re guaranteed that what you’re getting is pure grape goodness, fermented and aged the way it’s been done for centuries. Aging in wood barrels—in this case, cherry wood—for years creates a complex, sweet-and-sour vinegar that’s packed with probiotics and beneficial enzymes (to this day, many Italians swear by a spoonful of balsamic every day as a health tonic).
In the 16th century, Villa Manodori was a gracious country estate outside Modena in the northern Italian region of Emilia Romagna, the spiritual home of balsamic vinegar. Great feasts of local game were held here, and the estate’s own aceto balsamico was served as a digestive at the end of each meal. Born and raised in Modena, chef Massimo Bottura has always taken pride in his home’s culinary traditions. Since establishing Osteria Francescana in 1995, he has become a global ambassador for Italian food, spreading his love of northern Italian cuisine around the world. In restoring Villa Manodori to its noble past, he has expanded his ability to share the flavors of Modena with food lovers everywhere.