Villa Manodori Balsamic Vinegar is produced by Massimo Bottura, Chef of Osteria Francescana in Modena, Italy. This exquisite balsamic starts with the locally grown trebbiano grapes, which are reduced into must, and then ageed in oak, chestnut and juniper barrels. Dark in color and rich in aroma. How to use? Glaze steak, pork and poultry. Add to sauce or drizzle over risotto or Parmigiano-Reggiano cheese. Greens will love the special treatment as well. For a dessert idea, try with fresh berries sprinkled with powdered sugar and a splash of this wonderful balsamic. This artisanal balsamic vinegar is produced in small amounts so quantities are limited.