Balsamic vinegar, the best coming traditionally from Modena. It is made from a cooked grape must known as saba, then aged for several years, with some vinegars dating back a century or more. The finest have a DOC. designation, with the oldest, extra vecchio, being a minimum of twenty-five years old. Younger commercial versions, made outside of Mode...
Found on
https://garrubbo.com/italian-food/glossary/
an aged Italian vinegar
Found on
https://www.mangiabenepasta.com/glossary.html
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