"Aceto Balsamico" is not regulated, but three types of balsamic vinegar are:

1. Aceto Balsamico Tradizionale di Modena DOP,
2. Aceto Balsamico Tradizionale di Reggio Emilia DOP,
3. Aceto Balsamico di Modena IGP.

The first two are made from reduced grape must aged in wooden barrels, in Modena or Reggio Emilia. The third is a blend of grape must and wine vinegar, also produced in those provinces. The first two have protected designation of origin status, while the third has protected geographical indication status.

"Real" balsamic vinegars are made from reduced grape must that is aged for several years in a series of wooden barrels. This process results in a rich, complex flavor and thick, syrupy consistency. These traditional balsamic vinegars are highly prized and can be quite expensive.

On the other hand, cheap balsamic vinegar from the store, often labeled as "balsamic vinegar of Modena" or "balsamic-style vinegar," is typically made from a blend of grape must and wine vinegar. This type of balsamic vinegar is usually inexpensive and has a thinner consistency and lighter flavor compared to traditional balsamic vinegar. Additionally, it may contain added caramel color, thickeners, and other additives for flavor and appearance.

Traditional balsamic vinegar is best used sparingly and as a finishing ingredient, due to its complex flavor and high cost. It can be drizzled over fresh berries, vanilla ice cream, or grilled meats and vegetables for an elegant touch.

On the other hand, balsamic vinegar of Modena or balsamic-style vinegar is more versatile and can be used in a variety of recipes, such as salad dressings, marinades, and sauces. It is also a good option for cooking, as its milder flavor and lower cost make it suitable for everyday use.