When I made the beet salad last weekend I made a balsamic sauce for on it. I was looking at the balsamic vinegar I bought at Wegmans a little more closely and noticed the three leaf mark. I have learned the importance of using the right kind of olive oil in cooking and was curious what the deal was with balsamic vinegar.
A little research showed that "Today, commercial production of authentic balsamic vinegar is governed by a consortium of producers, Consorzio Produttori Aceto Balsamico di Modena." Wow. That sounds super important. The best balsamic vinegar is called Tradizionale and Condimento balsamics. What I use is a Industriale or mass-produced balsamic which has a four leaf ranking system.
I used a three leaf balsamic vinegar for my sauce but one of these days I am going to try a Tradizionale and Condimento balsamic vinegar.