balsamic adds a flair of culinary artistry. A gourmet kitchen without aged balsamic vinegar is minus a wonderful flavor. Less than 20 years ago, aged balsamic was nearly an vague Tuscany accouterment. Now, chefs use it more and more. A couple drops of the very best balsamic vinegar on ripe berries, bartlett pears, or other fruit is the traditional combination to end a main course.