True balsamic vinegar, made in the Italian region of Emilia-Romagna from white Trebbiano grapes, is aged in a series of barrels made of different woods for at least 12 years and sometimes much longer. Only then can it be designated aceto balsamico tradizionale. Because of its deep flavor, long-aged true balsamic vinegar is used sparingly as a condiment on finished dishes, as in this recipe. Lesser-aged true balsamic vinegars or high-quality supermarket balsamics are more widely available and are suitable for cooking.
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