Ain’t Nothing Like The Real Thing

In recent years, “balsamic” vinegar has become a kitchen staple the world over, but many Americans have never tasted the real stuff. And no wonder: genuine balsamic vinegar must first be approved by an acetaio who religiously monitors the contents of the barrels until they’re properly aged, then submitted to an official panel for authentification. Not surprisingly for a condiment that can be decades in the making, its concentrated flavor and creamy texture demand careful savoring. Drizzle gently over fruit salad, ice cream, or chunks of Parmigiano Reggiano, or even sip on its own in lieu of your usual digestif.