You don’t know balsamic vinegar until you have gone to Emilia-Romagna and tasted Aceto Balsamico Tradizionale di Modena that has been aged a minimum of 12 years. Try it with ricotta cheese or topped on vanilla gelato. Rich and syrupy, it is a condiment you can eat with almost anything. Production is extremely limited. Most balsamic is produced as a family tradition. This was stop #2 on our food tour. To find it in America, you’ll have to search every italian deli in town before you get your hands on an authentic bottle of balsamic. We stocked up in Italy but preemptively went on a hunt for it in San Francisco and found it at Lucca Deli at a whopping $100 a bottle. The only way to tell if it’s a real or a fake is the shape of the bottle and the ingredients. There is only one: grape must. Try this and then you’ll wonder what you’ve been eating your whole life that you’ve known as balsamic vinegar.