Balsamic Vinegar (Aceto Balsamico) was originally produced only in Modena, Reggio Emilia, and the nearby countryside in Emilia Romagna and it was used only by the family, saved as part of a dowry, or given as a major, tribute to someone as important as a pope or a titled noble. Traditional balsamic vinegar is made of the must of white grapes boiled down into a thick rich syrup. This syrup, with its deep sweet undertones, is aged for at least 10 years in a succession of barrels, each smaller than the last and each made of a different wood. No wonder a tiny bottle of a really good aged balsamic vinegar, which has the depth and smoothness of a great cognac, can easily cost $100. Balsamic vinegar has a much deeper, more intense flavor than any other vinegar and is used as a condiment to bring out the flavor of ingredients or a dish.
