Vinegars

I keep a good aceto di vino rosso, Chianti red wine vinegar, for use on salads and in sauces or marinades. Balsamic vinegar is more difficult to choose because the various types vary in quality and so the price ranges from moderate to very expensive. The most expensive is aceto balsamico tradizionale di Modena. This is a very special vinegar which is left to age for 40 or even 50 years. It is used by the drop on very delicate steamed fish dishes, on raw meat or grilled white meat. It can also be eaten on a piece of Parmesan cheese and some people I know even enjoy it on its own by the spoonful.