The labor of Chef Massimo Bottura of Osteria Francescana in Modena, Italy, who produces this artisanal balsamic vinegar in very limited quantities. He begins with locally grown trebbiano grapes, which are reduced to must, and then aged in oak, chestnut and juniper barrels. The dark color and rich aroma reflect a century of family tradition. Use to perfectly glaze steak, pork and poultry. Add to sauces or drizzle over risotto or shaved Parmigiano-Reggiano cheese. Toss with greens such as arugula or radicchio, then add extra virgin olive oil and a pinch of salt. For dessert, try fresh berries sprinkled with powdered sugar and a few drops of Villa Mandori.