Artisan-made Villa Manodori Artigianale Aceto Balsamico di Modena begins with the boiled down must (juice) of locally grown Trebbiano grapes that is then aged in wood — oak, chestnut and juniper — barrels to yield a rich, dark balsamic with an intense aroma and syrupy consistency. Chef Massimo Bottura, of the three-star Michelin restaurant Osteria Francescana in Modena, Italy, makes this in the traditional style and produces it in limited quantities. Chef Massimo blends several ages of aceto balsamico so that it holds up to heat without turning bitter.

Origin: Italy

Serving Suggestions: Drizzle over fresh fruit, or over vanilla ice cream