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Balsamic vinegar of Modena has been documented as far back as 1508 when Alfonso I d'Este, Duke of Modena, had his own vinegar facility. However, the term "balsamic" appeared only in an 18th-century register of the Duke's private cellar. True balsamico is dark, rich and syrupy like a fine liqueur which is very different than the industrial versions available in stores today. The industrial versions are vinegar with caramel coloring. A bottle of artesian balsamic has the same status as wine under Italy's Denominazione di Origine Protetta (DOP) and must have the word "tradizionale" on the label. Lower grade commercial balsamics can be used for marinades and salad dressings but higher quality balsamico and tradizionale balsamicos should be used for finishing a dish like roasted chicken, grilled meats, vegetables, seafood, fruits, etc..
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Real balsamic vinegar comes from the
provinces of Modena and Reggio in the Italian region of Emila-Romagna and
is not called vinegar but aceto balsamico tradizionale. 
