Sponsored content by Original Balsamic Vinegar In the culinary arts, it’s not common practice to let vinegar stand on its own. But Balsamic Vinegar of Modena is a remarkable exception. Richly dark and concentrated, this flavor bomb can be drizzled over mozzarella in a caprese salad, over fresh strawberries, or even on ice cream. Chefs and home cooks in the know likely have a bottle of it in their arsenal. That’s the power of Aceto Balsamico di Modena—real balsamic vinegar, not to be confused with the imitations that abound on supermarket shelves. The real deal hails exclusively from the provinces of Modena and Reggio Emilia, in the Emilia-Romagna region of northern Italy, where it’s crafted under strict regulations and matured in wooden barrels and casks, producing a bright deep brown liquid with a complex, tangy flavor. Versatile and balanced, its desirability lies in its ability to harmonize the flavors of …