Traditional Balsamic Vinegar of Modena, Italy is most often served in drops on top of chunks of Parmigiano Reggiano and mortadella as an antipasto. It is also used sparingly to enhance steaks, eggs or grilled fish, as well as on fresh fruit such as strawberries and pears and on plain crema (custard) gelato. Traditional balsamic vinegar may be drunk from a tiny glass to conclude a meal. Contemporary chefs use both traditional vinegars sparingly in simple dishes where the balsamic vinegar's complex tastes are highlighted, using it to enhance dishes like scallops or shrimp, or on simple pastas and risottos. About Acetum: Specializing in the production of high quality Balsamic Vinegar of Modena, Acetum is considered to be at the top of the industry and represents over 20% of the total production of Consortium Balsamic Vinegar of Modena. The entire production is made according to ancient recipes and under the control of a modern in-house laboratory which grants consistency and safety. Acetum’s continuous studies and research of raw materials and production methods is aimed to always obtain the best quality and the highest possible customer satisfaction.