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MAGRETA DI FORMIGINE, ITALY - MARCH 27: Federica Gibellini pours balsamic vinegar over parmesan cheese during a tasting of aged vinegars at Acetaia Leonardi on March 27, 2017 in the village of Magreta di Formigine in the Italian province of Modena. Since 1871 the Leonardi family have been making balsamic vinegar on the outskirts of Modena, where the traditional grape varieties of Lambrusco and Trebbiano that surround their acetaia (vinegar production plant) are grown and hand-harvested, and their juice slowly cooked for 36 hours to produce the Must, the basic ingredient of all genuine balsamic vinegars. From vine to bottle, the Leonardi family carefully controls all the stages of production of this ancient condiment, brown and velvety, versatile and with a magical balance of sweet and sour flavors. (Photo by David Silverman/Getty Images)