VILLA MONODORI, MODENA

ACETO BALSAMICO “ARTIGIANALE”

9 YEARS

A blend of various ages of aceto balsamico.

Flavor Profile: Perfectly balanced with a rich, sweet and tart balsamico flavor and a thick, syrupy consistency.

Application: Use as an accompaniment to greens, asparagus, and seasonal fruit. Try a spoonful or two over cheese ravioli tossed with butter and Parmesan.

Two- time NASFT Gold SOFI Award Winner for Outstanding Vinegar and Outstanding Classic

VM100 12/250 ML (8.45 OZ)

Aceto Balsamico Organic

Organic Trebbiano mosto cotto blended with organic Chianti wine vinegar.

Certified Organic by Italy’s ICEA.

Flavor Profile: Its intense aroma and taste were achieved without wood barrel aging.

VM111 12/250 ML (8.45 OZ)

Dark Cherry Aceto Balsamico

9 YEARS

Made in barrels from the region’s famed Vignola cherry trees.

Flavor Profile: Its intense aroma and taste were achieved without wood barrel aging.

Application: Use it for glaze game, pork, or duck. Imparts a beautiful flavor to vegatables and salads. Set it out with the cheese course.

VM101 6/250 ML (8.45 OZ)

ACETAIA CAVALLI, REGGIO EMILIA

SOFT & SPICY BALSAMIC

15 MONTHS

Flavor Profile: Infused with the flavors and aromas of; star anise and cinnamon.

Application: To accompany lamb, roasted winter squash, beets or zabaglione

GO138 6/250 ML (8.45 OZ)

SOFT & FRUITY

15 MONTHS

This balsamic has been acclaimed for its perfect balance of sweet and sour. Produced solely from cooked grape must of Trebbiano grapes.

Flavor Profile: For those who prefer less acidity and a sweeter taste in their balsamico.

Application: Drizzle on berries or whisked into extra olive oil for a vinaigrette

GO137 6/250 ML (8.45 OZ)

ACETAIA CAVALLI, REGGIO EMILIA

OVERVIEW:

• Cavalli Aceto Balsamico is produced by the Giovanni Cavalli, son of Ferdinando Cavalli, the legendary founder of the Reggio Emilia Consortium.

• The Cavalli name and reputation assures the highest quality.

A BRIEF HISTORY: Ferdinando “Nando” Cavalli, the celebrated founder of his own Lambrusco and sparkling wine company, in the mid-twentieth century, decided to open the small family vinegar factory in 1920 to satisfy the number of friends and the best customers of his winery with a very welcome gift of vinegar. With a passionate drive Ferdinando scoured the countryside to collect as many precious barrels. Some of these barrels were filled with vinegar over five generations old.

Condimento Balsamico 3 Years

Stylistically based on the Aceto Tradizionale di Reggio Emilia. Aged in wood. Consistently rated as the best alternative to the tradizionale balsamicos.

Flavor Profile: Dense, aromatic, plummy sweetness

GO134W 6/250 ML (8.45 OZ)

GO135A 6/500 ML (16.9 OZ)

Demedici Balsamic Vinegar Of Modena Igp

A condiment quality balsamic produced in Modena, Italy. It is made from the Sangiovese grape. It has a distinctive fragrant and smooth, perfectly balanced between sweet and tart.r.

Flavor Profile: It is distinctive fragrant and smooth, perfectly balanced between sweet and tart.

Application: It is an excellent addition to marinades, sauces, asparagus and salads.

DG400A 6/250 ML (8.45 OZ)

Caff Modena

IN ITALY, A CAFFÈ CORRETTO IS A SHOT OF ESPRESSO “CORRECTED”

WITH A SPLASH OF ALCOHOL SAY GRAPPA OR SAMBUCA. THIS DRINK TAKES THE OPPOSITE APPROACH BY ADDING ESPRESSO TO THE LIQUOR. REVIVE YOURSELF WITH THIS SMOOTH AND BRACING BLEND OF ESPRESSO, BALSAMICO, AND VODKA.

INGREDIENTS:

1 ounce Espresso

2 ounces of vodka

1 tbsp Villa Manodori “Artigianale”

Balsamic Vinegar of Modena IGP

1/4 ounce agave syru coffee beans for garnish (optional)

METHOD:

Combine espresso, vodka, balsamic vinegar & agave syrup into a shaker with ice

Shake until well-chilled

Strain into a martini or coupe glass

Optional: garnish with coffee beans

OLD FASHIONED WITH VILLA MANODORI “ARTIGIANALE”

Balsamic Vinegar Of Modena

THE OLD FASHION WAS DEVELOPED NEAR THE DAWN OF THE 20TH CENTURY, SO CALLED BECAUSE IT HARKED BACK THE STYLE OF COCKTAIL IN VOGUE IN THE EARLY 1800’S. WE SUBSTITUTE VILLA MANODORI “ARTIGIANALE” BALSAMIC VINEGAR OF MODENA IGP FOR THE USUAL ANGOSTURA BITTERS WITH GREAT RESULTS.

INGREDIENTS:

2 oz. Bourbon

1 teaspoon sugar

3 dashes Villa Manodori

“Artigianale” Balsamic Vinegar of Modena IGP

I slice of orange peel

1 Toschi Vignola Candied Amarena Cherries

METHOD:

In a rocks glass, muddle the sugar and the balsamic. Add two cracked ice cubes. Pour over the Bourbon.

Squeeze the oil from the orange peel over the drink and then drop it in. Garnish with the cherry.Shake until well-chilled

Strain into a martini or coupe glass

Optional: garnish with coffee beans

CONDIMENTO BALSAMICO & BRESOLA

CONDIMENTO BALSAMICO IS STYLISTICALLY BASED ON ACETO TRADIZIONALE. IT IS MADE WITH THE SAME INGREDIENTS ACCORDING TO THE SAME CONSORZIO RULES, BUT BROUGHT TO MARKET BEFORE THE STIPULATED MINIMUM AGE OF 12 YEARS. IT IS WELL SUITED FOR SAUCES AND FOR DRESSING SMALL PLATES, PATÉS AND OTHER CHARCUTERIE.

INGREDIENTS:

Thinly sliced Bresola

Mandranova

Cerasuola Extra Virgin Olive Oil

Cavalli “Riserva Nando” Balsamico

Parmigiano Reggiano

METHOD:

Slice Bresola Valtellina P.D.O. paper-thin and fold it in on itself. Arrange it on a board.

Drizzle Extra Virgin Olive on the meat and let it set for a few minutes.

Pile with shavings of Parmigiano Reggiano P.D.O .Liberally drizzle Condimento Balsamico overall.

Balsamic Thyme

Mushroom Ravioli

IF YOU HAVE THE INCLINATION AND SOME TIME ON YOUR HANDS, YOU CAN MAKE YOUR RAVIOLI. A GOOD STORE-BOUGHT BRAND IS FINE AND WELL WORTH PATRONIZING AN ITALIAN SPECIALTY STORE IN YOUR AREA.

INGREDIENTS:

1 tablespoon butter

1 tablespoon Badia a Coltibuono

Extra Virgin Olive Oil.

1 large shallot, finely diced

3 garlic cloves, minced

2 tablespoons chopped fresh thyme leaves

1 pound mixed mushrooms, thinly sliced

3 tablespoons Cavalli “Riserva

Nando” Balsamico

1 tablespoon freshly squeezed lemon juice

¼ cup of the pasta water

1 pound cheese ravioli

Sea salt & fresh cracked black pepper

Flat-leaf parsley, chopped garnishing

Grate Parmigiano for serving

METHOD:

Bring a large stockpot of water to a rapid boil. Salt it. Cook the ravioli according to package directions (or 1 ½ – 2 minutes if homemade), until al dente. Drain and reserve ¼ cup of the pasta water. Heat a heavy-bottomed saucepan over medium heat and melt the olive oil and butter together. Add the garlic and cook for 30 seconds, keeping watch that it doesn’t burn. Add the shallot and cook for 2 minutes, stirring often. Add the mushrooms and thyme—season with a pinch of salt and pepper. Cook, stirring every few minutes, until browned (6 – 8 minutes).

Add the balsamic vinegar, lemon juice, and reserved cooking liquid, and bring to a simmer. Let the sauce simmer for 2 minutes, then toss through the ravioli.

Strawberries With Dark Cherry Balsamico

This Sophisticated Dessert Is Courtesy Of Chef

MASSIMO BOTTURA. ITS BEAUTY IS IN ITS SIMPLICITY AND REQUIRES THE VERY BEST QUALITY INGREDIENTS.

INGREDIENTS:

1 pint fresh strawberries

2 teaspoons Villa Manodori “Dark

Cherry” Balsamic Vinegar of Modena IGP

1 teaspoon (5 gr) Villa Manodori

Essenziale Lemon Extra Virgin

Olive Oil

2 tablespoons of sifted powdered sugar

METHOD: Wash the strawberries. Place in a shallow serving bowl.

Drizzle Dark Cherry Balsamico and Lemon Essenziale over the berries and macerate at room temperature for 15 minutes.

Dust with powdered sugar.

GRILLED PINEAPPLE WITH GELATO & BALSAMICO

TCHARRING PINEAPPLE CREATES A LOVELY CARAMELIZED TEXTURE BECAUSE OF THE HIGH SUGAR CONTENT. WE PAIR WITH VANILLA GELATO AND A DRIZZLE OF CAVALLI CONDIMENTO BALSAMICO FOR A SWEET AND SAVORY DESSERT.

INGREDIENTS:

1 pineapple (cut into rounds)

1 pint vanilla gelato

Sprinkle of brown sugar

Drizzle of Cavalli Condimento

Balsamico

METHOD:

Sprinkle some brown sugar on top of each pineapple slice and grill for 4-5 minutes until lightly charred.

Then, while still warm, add a scoop of vanilla gelato on top of each slice, and top with Cavalli

Balsamico and fresh basil before serving.