Get close to the flavor and density of a tradizionale for about half the price! Aged 12 years, this syrupy balsamic is sweet, complex, and dense. It really shines drizzled on plump, fresh berries and brushed on grilled meats. Paul Farber, a New York City-based importer of some our favorite European pantry items, introduced us to this one. Villa Manodori is made in Modena, Italy, by chef Massimo Bottura, a smart, energetic guy we met through Paul. He knows food well, and knows how to make a great balsamic to complement his dishes.