The name Villa Manodori harks back to a 16th century estate located in Modena’s countryside. Great feasts of local game were often the custom at the Estensi Estate. Their renowned aceto balsamico was served as a digestive at the end of each meal. Villa Manodori condiments are produced in very limited quanties by Massimo Bottura, chef and owner of Osteria Francescana in Modena, Italy. Chef Bottura takes great pride in Modenese culinary tradi-tions and products.

Villa Manodori Dark Cherry combines the Modenese tradition of aceto balsamico with the prized sour cherry production in Vigno-la. Rich and viscous, like Artigianale, but aged in dark cherry wood, it perfectly glazes game, pork and duck. This is a balsamico for cherry lovers.

Dark Cherry Balsamic Vinegar

Item#6/250ML

20106

Villa Manodori Extra Virgin Olive Oil was created to compliment all the Villa Manodori Balsamic condiments. Its spicy, green tomato flavor derives from hand picked olives that are cold pressed.

20109Item#12/500ML

Extra Virgin Olive Oil Artigianale

12/250ML

Organic Balsamic Vinegar

Villa Manodori Organic Balsamico is a bold experiement in purity. Certified organic by Italy’s ICEA, this balsamico has been produced through a unique process. Its intense aroma and harmonious taste was created without the benefit of wood-barrel aging. Organically grown Trebbiano grapes reduced into must and artful blending with vinegar from organic and artful blending with vinegar from organic Chianti grapes has rendered a complementary organic companion to the Artigianale Balsami-co. This nonfiltered organic balsamico has unique rustic flavor and texture

20105Item#

Although best known for aromatherapy and homeopathy, essential oils are used to add pure flavor to cooked and raw foods for Villa Manodori. Villa Manodori Essenziale is a collection of 100% natural essential oils delicately blended with extra virgin olive oil produced and bottled in Italy exclusively for Villa Manodori. The harmonious blend of essential plant oils and olive oil is a superior medium for flavoring meat, fish, vegetables, greens and cheese dishes as well as for dipping. The Villa Manodori Essenziale Collec-tion includes essential oils of black peppetion includes essential oils of black pepper, garlic, ginger, lemon, red pepper and rosemary.

Essenziale Oils

Item#201196/250ML

Extra Virgin Olive Oilwith Essential Oil ofRed Pepper

Item#201186/250ML

Extra Virgin Olive Oil with Essential Oil of

Lemon

Item#201176/250ML

Extra Virgin Olive Oilwith Essential Oil ofBlack Pepper

Item#201166/250ML

Extra Virgin Olive Oilwith Essential Oil of

Rosemary

Item#201156/250ML

Extra Virgin Olive Oilwith Essential Oil of

Ginger

Item#201136/250ML

Extra Virgin Olive Oil with Essential Oil of

Garlic

Recipes from the ChefGarlic-Herb Cubes

~ Day old bread ~ 1 tablespoon Artigianale Extra Virgin (XV) Olive Oil ~ 1 tablespoon Garlic Infused XV Olive Oil ~ 1 tablespoon Rosemary Infused XV Olive Oil ~ 1 tablespoon Black Pepper Infused XV Olive Oil ~ Crushed Sea Salt

Cut day old bread into 1 inch cubes or break off irregular pieces for a rustic look. Warm a large skillet with the XV Olive Oil. Toss in cubes and begin to toast on low heat. Drizzle with the Garlic XV Oil. Mix well and continue to toast. Once absorbed repeat the process using Rosemary and Black Pepper. When well browned toss with crushed sea salt. Serve with salads and soups.

Strawberries with Dark Cherry Balsamic

~ 1 pint of fresh strawberries ~ 2 teaspoons of Dark Cherry Balsamic ~ 1 teaspoon of Lemon Infused XV Olive Oil ~ 2 tablespoons of sifted sugar

WWash, trim and half the strawberries. Pat dry and place in a shallow bowl. Drizzle Dark Cherry Balsamic and Lemon Oil over the berries and macerate at room temperature for 15 minutes. Sprinkle with sugar. Serves 4.

Filettino in Crosta

~ 4 medium sized pork filets ~ 8 slices of bacon ~ ½ cup of Haco beef base ~ 4 tablespoons Artigianale Balsamic Vinegar ~ 1 tablespoon XV Olive Oil ~ 1 tablespoon Rosemary Infused XV Olive Oil ~ 1 teaspoon Black Pepper Infused XV Olive Oil ~ Crushed Sea Salt

Lightly rub Rosemary Oil on the outer surfaces of the filets. Wrap the pork filets with bacon strips and tie with kitchen cord. Heat a copper saucepan with the XV Olive Oil and brown filets over medium heat. Add half the Haco beef base and 2 tablespoons of Balsamic Vinegar. Let the meat simmer in the mixture until the meat is half done.RRemove the filets and wrap them in alluminum foil. Add the rest of the base and balsamic vinegar to remaining juices in the pan and reduce on low heat. Take the filets out of the foil and crisp their surfaces in a clean saucepan until golden. Pour equal parts of the balsamic reduction onto each plate and lay each filet on top of the dark syrupy sauce. Complete with a drop of Black Pepper Oil, a swirl of XV Olive Oil and a pinch of crushed sea salt. Serves 4.