A truly good balsamic vinegar is surprisingly hard to find. The quality swings wildly from bottle to bottle—and let’s be honest, most of what lines grocery store shelves barely deserves the name.
On one end of the spectrum, you’ve got the iconic DOP Traditional Balsamic Vinegar: thick, complex, aged for over a decade, and served in tiny bottles like liquid treasure. (If that’s what you’re hunting for, we wrote all about it here.) But what about the balsamic vinegar you want to actually use in your cooking? Something you can splash, stir, and drizzle with joy—not fear?
That’s where things get interesting.
What’s the Deal with IGP Balsamic Vinegar?
You’ve seen it: bottles stamped with the blue-and-yellow IGP (Protected Geographical Indication) seal, labeled “Balsamic Vinegar of Modena.” While that label means the vinegar was bottled in Modena, the grapes can come from anywhere in the world. These vinegars are a mix of cooked grape must, red wine vinegar, and up to 2% caramel for color.
As our friend, Italian food expert, and cookbook author Viola Buitoni puts it:
“It is a simplified product answering market demand by trying to reproduce some of the prized traits of traditional DOP balsamic vinegars.”
Translation: it’s balsamic-inspired, not balsamic-rooted. And for us? That’s not good enough. At Gustiamo, we’re here for real food, made by real artisans who know their land and honor their traditions. So no, we don’t import IGP balsamic. We have something better.
Balsamic Condiments, are they Balsamic Vinegar?
Don’t let the name throw you—balsamic condiments are the unsung heroes of Italian pantries. This is the balsamic vinegar used on family tables all across Emilia Romagna. Made from the same prized grapes used in DOP Traditional Balsamic, these condiments are simply bottled earlier in the aging process—often after just a few years instead of 12+.
The result? A rich, velvety, agrodolce vinegar that’s packed with flavor and perfect for everyday use. You can cook with it, swirl it through a sauce, deglaze a pan, add a touch of complexity to soups, drizzle on roasted veggies, or even spike your cocktails. It’s that versatile.
Our Favorite Balsamic Condiments
We proudly import three balsamic condiments that hit that perfect sweet-sour balance, each made by real balsamic artisans who care deeply about quality, flavor, and tradition.
🍇 La Ca dal Non Balsamic 3
This is our everyday go-to. Aged for 3 years in wooden barrels, it’s beautifully balanced with just the right amount of tang. Try it to deglaze your pan for pasta with porcini mushrooms and sausage (trust us, it sings).
🍇 La Ca dal Non Balsamic 6
A little more age, a little more magic. After 6 years in barrels, this balsamic becomes thicker, sweeter, and more intense. Perfect for fruit—especially if you’re soaking Zibibbo raisins for a next-level macedonia di frutta.
🍇 San Giacomo Balsamic Condiment
Made by Andrea Bezzecchi using a blend of Trebbiano and Lambrusco grapes, this vinegar spends a few years maturing in wood, developing deep complexity. Add a splash to a strawberry-balsamic cocktail and prepare to be wowed.
TL;DR: Life’s too short for mediocre balsamic.
Skip the caramel-colored imitations and stock your pantry with the real stuff—the kind Italian families use every day, the kind that makes simple dishes unforgettable. Once you try it, there’s no going back.