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