I love balsamic vinegar, simply with olive oil for dipping bread, salad, seasoning for roasted vegetables, or even on a chocolate brownie!
Unfortunately, the term “balsamic vinegar” is not regulated, so there are a wide range of products of different qualities in grocery stores.
To select a balsamic vinegar worthy of the name, you must ensure that the order of ingredients are: grape must and wine vinegar in smaller quantities. There should not be any caramel or coloring (very common). The terms “Traditional Balsamic Vinegar of Modena” and “DOP” are also searched. You can buy vinegar of a superior quality aged at least 12 years or 25 years minimum. The more the vinegar is aged longer in barrel of precious wood, it will be syrupy, aromatic and expensive!