After centuries spent hiding in attics as the fiercely guarded heritage of families in the Reggio Emilia and Modena provinces of Emilia Romagna, balsamic vinegar has found a deserved place in the worldwide pantheon of foods. Due to its ubiquitousness, it is at once the least understood and most overused ingredient in the Italian pantry. I will explain, contextualize, and redefine balsamic and its uses and guide you in making dishes that showcase these vinegars to their best advantage. Menu and registration