“When in Modena, if you ask someone what is the best vinegar ever, the answer is easy: ‘Mine.’” So says Cristina Sereni, laughing. Sereni is a former master taster of traditional balsamic vinegar and the director of the Museum of Traditional Balsamic Vinegar.
If you are a casual fan of balsamic vinegar, I may have some troubling news for you: Most likely, whatever you are using is not the traditional form, but rather one blended with wine vinegar, something Italians would consider a condiment or ingredient to use in cooking. I have at least three varieties of that in my cupboard and use it frequently in salads and other dishes.
