Three desserts with balsamic vinegar from Modena: panna cotta, zabaglione, and crème caramel.Balsamic vinegar (Italian: aceto balsamico) is a traditional flavoured vinegar commonly used in Italian cuisine. It is also often used as a salad dressing when combined with oil. It is a traditional product originating in Modena, where it has been made since the Middle Ages and some of the names (notably: "Aceto Balsamico Tradizionale di Modena") are protected by the Denominazione di Origine Controllata and the European Union's Protected designation of origin.

Unlike common vinegars, it is dark and thick with a complex, sweet taste and much more expensive.

Balsamic vinegar is very highly appreciated and valued by chefs and gourmet food lovers. The Italian food writer Marcella Hazan has been credited with popularising it in Britain and North America (where it was largely unknown until the 1980s).

Classifications of balsamic vinegar
Only two consortiums produce true balsamic vinegar, Modena and Reggio Emilia.

Modena (Aceto Balsamico Tradizionale di Modena) designates the different ages of their balsamic vinegar by label colour. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years and a gold label that designates the vinegar has aged for 25 years or more.

Reggio Emilia (Aceto Balsamico Tradizionale de Reggio Emilia) uses a similar system to indicate the age of their balsamic vinegars. A white label means the vinegar has aged for at least 12 years and a gold label bearing the designation extravecchio to show the vinegar has aged for 25 years or more.

Condimento balsamic vinegars are made in the same method as the tradizionale vinegars, but are distributed by producers who are either located outside of the Modena or Reggio provinces of Italy or do not have consortium approval. Some producers of tradizionale balsamic vinegars also produce condimento grade vinegars. Condimento balsamic vinegars may be labeled as condimento balsamico, salsa balsamica or salsa di mosto cotto. However, there are no official standards or labeling systems to designate condimento balsamic vinegars.

Uses
Commercial grade balsamic vinegar can be used in salad dressings, marinades and sauces. Cooks use tradizionale and condimento vinegars in small amounts in simple dishes where the balsamic vinegar's complex tastes can be noted. Young vinegars (3 – 5 years) are used in salad dressing while mid-aged balsamic vinegars (6 – 12 years) are used to enhance sauces, pastas and risottos. Old vinegars (12 years plus), which are very rich and thick, are used sparsely to enhance plain meat or fish, fresh fruit such as strawberries or even drunk from a small glass to conclude a meal.