Would you try Balsamic Vinegar of Modena gelato? 🍨🇮🇹🍇 One of the main things I’ve learned in Modena so far with @balsamicotradizionale & @acetobalsamicodimodenausa is just how versatile balsamic vinegar of Modena actually is. It’s not only for savory dishes — we tried it churned into gelato, drizzled over classic Italian cream gelato, incorporated into desserts, and even used in cocktails. But what makes the Tradizionale version so special is how it’s made — Traditional Balsamic Vinegar of Modena DOP starts with cooked grape must and is aged through a series of progressively smaller wooden barrels, where it slowly concentrates and develops more complexity over time. Unlike Balsamic Vinegar of Modena IGP, the Traditional Balsamic Vinegar of Modena DOP version is made exclusively from cooked grape must and follows much stricter rules around where and how it’s produced. There are two official aging classifications: Affinato, aged for at least 12 years, and Extra Vecchio, aged for ...