Rich, full-bodied and smooth, Balsamic Vinegar should be appreciated in the same way you would a fine wine. Balsamic Vinegar is made from carefully selected Trebbiano grapes - which are cooked to reduce the water content. This reduction is called a must. It is allowed to ferment for one year. It is then placed in a series of casks and aged for 10 years.

This Balsamic Vinegar of Modena is wonderful drizzled over fresh garden tomatoes and generous slices of mozzerella cheese.

This is a high quality balsamic vinegar from Modena, certified by the Associazione Assaggiatori Italiani Balsamico (AIB). Acetum Balsamic Vinegar is certified with a grade of three (out of four) as shown by three grape leaves on its label. The AIB certification includes a detailed analysis the vinegar composition as well as sensory appraisal by professional tasters. The balsamic vinegar is judged on its aroma, taste, aftertaste, and visual qualities and then it is certified with a grade of one to four, designating increasing quality.

Beautifully packaged in Fiaschetta Rustic bottle with a flask shape, closed with cork and green ribbon designating that Acetum Balsamic Vinegar of Modena is of the highest quality - the 4 Leaf symbol.

Believe it or not when Balsamic Vinegar reaches this level you can drizzle it over ice cream. Again for a very Italian dessert - scoop the ice cream into a homemade pizzelle bowl and then garnish with strawberries and drizzle with the Acetum Balsamic Vinegar of Modena. Or if you prefer, take some rustic Italian bread and dip it into the balsamic vinegar.

Made from the Trebbiano and Lambrusco grapes surrounding Modena, La Piana Balsamic Vinegar is aged for 20 years. The result is a rich, sweet and pleasantly acid balsamic vinegar. You'll enjoy the intense flavor drizzled over salads and steaks. It is packaged in a in a beautiful round bottle with cork. A very reasonable price for a 20 year-old Balsamic vinegar.

This gourmet-quality, 12-year old balsamic vinegar takes its name from Fondo Carrate, one of the five farms on the Elsa estate, in the Italian region of Emilia-Romagna. The organically grown Balsamic Vinegar is produced from Lambrusco varieties of grapes including the Mastri, Salamino and Sorbara. It is aged in oak, which results in a rich and aromatic taste. Drizzle over salads, use as a dipping sauce for rustic Italian bread.

Made from a well-guarded family recipe, the Fattoria Estense Farmacia Aceto Balsamico di Modena is a dense and sweet balsamic vinegar with deep amber color. You can enjoy it drizzled over aged hard cheeses such as Parmigiano Reggiano or Grana Padano.

For a truly Italian dessert drizzle it over garden-fresh strawberries, that have been sliced and placed in a home-made pizzelle bowl. You'll appreciate the perfect balance between sweet and tangy.