Traditional balsamic can be used at the end of cooking as well as an ingredient in a salad dressing. Try putting a few drops on fresh berries, Parmigiano-Reggiano cheese, or creamy desserts like panna cotta, zabaglione, or vanilla ice cream. It's excellent drizzled over traditional veal scaloppine, a rich risotto, or the Italian stew bollito misto. It's also great over grilled meats and seafood. Add about a teaspoon per person just before serving to get the best of its flavor.