aceto balsamico adds a flair to gourmet cooking. A kitchen without aged balsamic vinegar is hard to imagine. Less than twenty years ago, balsamic vinegar was nearly an vague Tuscany accoutrement. Now, gourmet chefs use it more and more. A couple drops of the very best balsamic on ripe berries, bartlett pears, or other fruit is the traditional combination to end a main course.