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Mantova Balsamic Vinegar of Modena -- 17 fl oz

Mantova Balsamic Vinegar of Modena
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Mantova Balsamic Vinegar of Modena -- 17 fl oz

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Mantova Balsamic Vinegar of Modena Description

  • Imported from Modena, Italy, Home of the Finest Quality Balsamic Vinegar
  • Traditional Balsamic Vinegar Flavor, Tart With an Underlying Sweetness
  • Reasonably Priced for Everyday Use- Compare Quality to Much More Expensive Balsamic Vinegar

Mantova Balsamic Vinegar of Modena is produced in Modena, Italy, a region acclaimed worldwide for its balsamic vinegar. Through the generations, the Mantova family has become recognized as premier testers and tasters, curating balsamic vinegars to bear the family name.


Mantova Balsamic Vinegar starts with grape must (pressed whole grapes) and then wine vinegar is added. The mixture is then left to ferment in wood barrels. Mantova Balsamic Vinegar of Modena has a robust, syrup-like consistency and a mellow taste. Mantova Balsamic Vinegar of Modena is bottled in glass to maintain taste integrity and for environmental sustainability.


Mantova Balsamic Vinegar of Modena will transform everyday dishes into something special. Try pairing it with Mantova Garlic Extra Virgin Olive Oil for Italian bread dipping and pasta salad.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 33
Amount Per Serving% Daily Value
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Sodium0 mg0%
Total Carbohydrate2 g1%
   Total Sugars2 g1%
     Includes 0g Added Sugars0%
Protein0 g
Not a significant source of Saturated fat, Trans fat, Cholesterol, Dietary Fiber, Vitamin D, Calcium, Iron and Potassium.
Other Ingredients: Wine vinegar (concentrated grape must, caramel, antioxidants). Contains Sulfites.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Italian Caponata

Caponata is a Sicilian version of French ratatouille. In all cooking that originates from the Mediterranean region, there’s no shortage of dishes featuring eggplant. Eggplant absorbs flavor like a sponge, and it works perfectly in this pungent mélange of red pepper, onion, garlic, tomato, green olives and balsamic vinegar. Caponata pairs wonderfully with chicken or fish, and because it tastes even better the next day, it's a great make-ahead topping for bruschetta or any toasted bread of choice. Eggplant Caponata in Skillet on White Wooden Table |

Italian Caponata

  • 5 Tbsp. olive oil
  • 1 large Italian eggplant (about 1 lb.) (chopped)
  • 1 medium zucchini (chopped)
  • 1 medium red pepper (chopped)
  • 1 medium yellow onion (chopped)
  • 2 stalks celery (chopped)
  • 4 cloves garlic (chopped)
  • 1 can (14.5 oz.) diced tomatoes with Italian seasoning
  • 3 Tbsp. balsamic vinegar
  • 2 oz. green olives (pitted)
  • Salt to taste
  • Pepper to taste
  • Basil leaves (for garnish)
  1. In large skillet over medium-high heat, heat oil and sauté garlic for about 2 minutes until fragrant.
  2. Add eggplant, zucchini, pepper, onion and celery and sauté for five minutes.
  3. Add tomatoes, reduce heat to medium and cook for 15 minutes.
  4. Stir in balsamic vinegar and olives, season to taste and garnish with basil leaves. (Note: Can be served warm, room temperature or cold.)

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