Balsamic vinegar is one of the main ingredients among upscale restaurants and the secret to their delicious foods. Unlike ordinary vinegar, its taste is a little bit sweetened. This makes balsamic vinegar perfect for vinaigrette dressings and gourmet sauces. It originally was develop from Italy but because of its surreal taste, it has grown popular all over the world. Nowadays, it is one of the most popular types of vinegar used in the United States of America.

Balsamic vinegar is very costly. Made from the original Trebbiano grape juice, it is also produced in Modena and Reggio Emilia since the middle ages. It holds pride for being one of the top used vinegar during the Renaissance and hailed as one of the best kinds of vinegar by modern chefs. Balsamic vinegar also adds additional points for gourmet food lovers and various food critics.

There are three basic types of balsamic vinegars. First is the authentic and traditional known as the Aceto Balsamico Tradizional, which can only be found in Europe. The second type is the commercial grade balsamic vinegar, which is manufactured and produced in factories. The third one is called Condimento, a mixture of the original balsamic vinegar and commercial balsamic vinegar.

It takes years to create original balsamic vinegar. Some gave been aged for 100 years or even more. This makes the original balsamic vinegar in Italy very expensive. In making balsamic vinegar, experts would store hundreds of barrels where the ripe Trebbiano are stored. Before storage, the fruits are crushed into pieces to extract its juice and are boiled to further develop their taste. Once done, the syrup is placed in the barrels and stored for at least six months. The longer balsamic vinegars are aged, the more developed their taste can be.