[momoreg]

Off topic, but CC, what are friends for? You can steal berries from our garden any time.

[GSquared]

I generally use Guiseppe Giusti - one of my favourites is a honey jelly served barely set over ice cream -
honey, 30-40 drops of Balsamic, water, vanilla, gelatin........

[Pongi]

Since you guys have already been more than exhaustive there are very few things more I can add about Balsamico...
As you said, the real Aceto Balsamico can have on its label two possible definitions: "Aceto Balsamico di Modena" or "Aceto Balsamico Tradizionale di Modena" both allowed by a specific Consortium and followed by a progressive number.
Sadly, none of those definitions guarantee a good quality by itself, since Aceto Balsamico is not protected by a DOC (Denominazione d'Origine Controllata) which is, in Italy, the only certification which ensures to a food product its original features and a really high qualitative standard.
So, also the bad or ordinary stuff can exhibit the same numbered label of the top products. More, the same producer can make many different Balsamics with a different quality...this is, in example, the case of Fini and Monari Federzoni, that sell excellent Balsamico and awful stuff for suckers as well
I can't suggest to you any label for two reasons...the first is that I don't know which brands are available in US, and the second is that I buy only average products for cooking as I always get the "real" product as a present from a family of friends which has been making it for 100 years at home
The only advice I could give you (but many of you already know it) is that the really good balsamico is VERY expensive, up to $30-40 for a small bottle...so, if it's cheap it's not the real one but normal vinegar mixed with must and colored with caramel
Only your palate can judge!

BTW: The word "Balsamico", although coming from the Greek (with the meaning zouzouni explained) in Italian is usually meant as "Aromatic, intensely flavoured" and sometimes "giving benefit to your health": i.e. another thing that is typically "Balsamic" are the sugar drops for sore throat ("Caramelle Balsamiche") which obviously are not intended for culinary use

Pongi

[jbuder]

pongi, since i will be in italy next week (as you may recall from another posting), which balsamic labels do you recommend looking for while in rome or tuscany?

[Pongi]

jbuder,
when saying that I have no experience of "great" commercially available Balsamic I was not joking. Luckily, I never needed to spend all that money to buy it as I really have always got it as a present. Don't be surprised because before its "commercial boom" (about 20 years ago) Balsamic was exclusively, but pretty extensively, made by scratch in the families of Emilia Romagna, the region where my family comes from.
In any case, as I said the brand is not the most important thing. Balsamic is produced by both small local producers and big industries that make any other sort of vinegar AND many types of "Balsamic"...the original one, matured for many years, and the mock ones, taking advantage from the name of the product and its brand.
The very best Balsamics are those produced with the traditional procedure and matured in small barrels (I could say "barriques"!) for many years (usually 12 or 25). They're sold in 100 ml bottles with a characteristic round shape and the label "CONSORZIO ACETO BALSAMICO TRADIZIONALE DI MODENA" (or "DI REGGIO EMILIA"). There are many brands, small (Pedroni, Malpighi and so on) and big (Monari Federzoni, Fini, Galletti) but in any case the highest quality coincides with the highest price...never less than $40-50, but you'll get the Grands Crus of vinegars!
Luckily, the same producers usually make also less matured Balsamics (3, 6, 8 years) which are sold with the label "ACETO BALSAMICO DI MODENA" and are less expensive...but never less than $ 15-20 for a 250 ml bottle if they're made in the traditional way. The problem is that the bad stuff can have the same features...except for the taste and the price. If you're paying $4 for a 250 ml bottle, even if it's made by Monari Federzoni or Fini is rubbish.
So, the only advice I can give you is: think as you're buying a wine. Decide in advance which is your budget, enter a good Deli shop in the town centre (NEVER in a supermarket! They have only the rubbish) and ask for the corresponding item. If you can afford a price higher than $20 it's likely you'll be satisfied in any case...VERY satisfied if you pay more than $40

Pongi