Traditional balsamic vinegar is highly appreciated and valued by chefs and gourmet food lovers. Balsamic vinegar is used in salad dressings, marinades, reductions and sauces.
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 has excellent digestive properties and it may even be drunk from a tiny glass to conclude a meal.
Contemporary chefs use both tradizionale and condimento 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.