Balsamic Vinegar (Aceto Balsamico) was originally an artisan Condiment from Modena, Italy, which was made with cooked white Trebbiano grape juice and bottled in a distinctive bulb-shaped bottle with a red or silver label (this indicates aging of 12-18 years respectively). Since its increasing popularity throughout the world, and subsequent circulation to countries as far away as the US, not all Balsamic Vinegar's are the same. An original, costly, traditional Balsamic Vinegar (Aceto Balsamico Tradizionale) is still made in Italy using traditional methods and allowed to ferment for at least 12 years, while the same cannot be said for the more afforable and industrially made types of Balsamic Vinegar (Aceto Balsamico di Modena).
Balsamic Vinegar has a rich, dark and syrupy like texture that should be used on spraingly on your Foods. The taste is a smooth, sweet & sour like flavour that complements braised dishes, soups and Sauces, marinated meats or even cocktails. Balsamic Vinegar has a very long shelf life and can be stored in a closed container endlessly.