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The difference between Aceto Balsamico di Modena and Aceto Balsamico Tradizionale di Modena

Aceto Balsamico di Modena (ABM) is very different than Aceto Balsamico Tradizionale di Modena (ABTM) with respect to the type of raw materials used. The ABM uses a concentrated grape must and is mixed with a natural wine vinegar while the ABTM is excludively made from a cooked grape must. The maturation time for the ABM is much shorter than the time needed for the traditional balsamic vinegar which is the reason for the difference in price between the two products. There are also differences in the way the two products are used when preparing food. Aceto Balsamico Tradizionale of Modena   should be added to hot food right before serving or used as a condiment on meat, fish, seasoned cheese, cooked or raw vegetables, carpaccio, fruit and deserts. Aceto Balsamico of Modena may also be used as a condiment, but it can also be used when cooking sauces, stir-fry, vegetables or pasta dishes.