While reviewing Massimo Bottura’s cookbook, “Never Trust a Skinny Italian Chef,” I discovered that he produced artisanal balsamic vinegar and olive oil. Bottura’s restaurant Osteria Francescana is currently ranked third in the World’s 50 Best Restaurant Awards. And while I have not been to the restaurant in Modena, Italy, I can enjoy his line of Villa Manodori olive oils and balsamic vinegars from stores like Williams-Sonoma or Amazon. The Aceto Balsamico of Modena “Artigianale” vinegar ($38.88 at Amazon) is made from Trebbiano grapes, reduced into must and matured in oak, chestnut and juniper barrels. I’ve been making a little too much vinaigrette dressing for my salads with this balsamic, as the bottle is already half empty. When you pour this balsamic vinegar into olive oil, you can see its beautiful maple syrup-like viscosity that’s smooth as silk as it melds into the oil, unlike conventional vinegars that may not combine so easily. On cheese, risotto, gelato or as a glaze for meats, Villa Manodori’s balsamic is also ideal, as it has a distinctive raisin-sweetness that complements savory flavors. Produced in limited quantities and at a slightly higher price point, this vinegar should be treasured in your pantry, but believe me, it will go much too quickly.