Traditional Aceto Balsamico de Modena

Traditional balsamic vinegar is the grand daddy of balsamic vinegars. To this day it is only made in Reggio Emilia and Modena, Italy, using traditional methods, and production is overseen from beginning to end by a special certification agency.

Traditional balsamic is not a cooking ingredient — heating it will kill its distinctive bouquet — and it would be wasted as an ingredient in a salad dressing. Instead, use it where it can shine. Try putting a few drops on fresh berries, Parmigiano-Reggiano cheese, or creamy desserts like panna cotta, zabaglione, or vanilla ice cream.