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 may be sipped from a tiny glass to conclude a meal.

Contemporary chefs use both Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI  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.
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 may be sipped from a tiny glass to conclude a meal.
Contemporary chefs use both Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI  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.
Balsamic vinegar