No reference to the PDO/PGI can be made for those products, and they cannot use the geographical names Modena or Reggio Emilia. As there are no official standards or labelling systems to designate condimento balsamic vinegar, it can be hard to tell their quality based on the packaging alone. Traditional processes Traditional balsamic vinegar is produced from the juice of just-harvested white grapes (typically, Trebbiano grapes) boiled down to reach a minimum sugar concentration of 30% (brix) or more in the must, which is then fermented with a slow ageing process which further concentrates the flavours. The flavour intensifies over the years, with the vinegar being stored in wooden casks, becoming sweet, viscous and very concentrated. During this period, a portion evaporates: it is said that this is the "angels' share", a term also used in the production of bourbon whiskey, Scotch whisky, wine and other alcoholic beverages. None of the product may be withdrawn until the end of the minimum aging period of 12 years. At the end of the aging period (12, 18 or 25 years), a small portion is drawn from the smallest cask, and each cask is then topped up with the contents of the preceding (next larger) cask. Freshly reduced cooked must is added to the largest cask, and in every subsequent year, the drawing and topping up process is repeated. This process where the product is distributed from the oldest cask and then refilled from the next oldest vintage cask is called solera or in perpetuum. Uses In Emilia-Romagna, tradizionale vinegar 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. Tradizionale vinegar may be sipped from a tiny glass to conclude a meal. Contemporary chefs use both Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI 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. References External links Consortium for Protection of Balsamic Vinegar of Modena Consortium for Protection of Traditional Balsamic Vinegar of Modena Italian cuisine Mediterranean cuisine Modena Reggio Emilia Salad dressings Vinegar