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BALSAMIC VINEGAR
Aceto Balsamico
Substitutions: Almost impossible.
 First mentioned in 11th century Italy, Balsamic Vinegar is made from the must (remains after pressing the grapes) of certain varieties of grapes in special areas of the Province of Modena.
Balsamic vinegar is aged in wooden casks. The casks are in sets of 5 or 6, and of decreasing size. The new vinegar is put in the largest barrel, the vinegar to be used is drawn from the smallest barrel - after many years of moving (in winter) from the largest to the smallest. Unlike wine the casks are usually put in the attic, rather than the cellar, for heat in summer and cold in winter.
The resulting non-alcoholic 'liquor' is uniquely flavored and is sometimes served like a liquer by afficianodos. Wonderful added to a salad dressing, to perk up strawberries and other fruits, and in special dishes.
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