Lovers of fine balsamics can pave new culinary pathways with this uniquely delicious and versatile jelly.

Italo Pedroni's great-great-grandfather opened Osteria di Rubbiara restaurant in Nonantola (outside of Modena) in 1862. Following in his footsteps, Italo, his wife Franca, and their son Giuseppe continue to run this well respected restaurant, as well as an acetaia, where the family makes some of Modena's best balsamic vinegars. Using traditional techniques, Italo and Giuseppe carefully age their award-winning balsamics in wooden barrels. The Consorzio Produttori di Aceto Balsamico Tradizionale di Modena (the governing body that oversees the production of and sets the quality standards by which all traditional balsamics are measured) holds its balsamic tastings at Italo's restaurant. The Consorzio's selection of Italo's restaurant is not only a compliment to the family's terrific food but a testament to the family's fanaticism for balsamic vinegar making.

One product of their passion is this delicate and divine balsamic vinegar jelly. Uses:drizzle over white yogurt, like a marmalade on sweet wafers, spread on fresh, hot bread. Dress roast meats; Equally delicious with aromatic aged cheeses or with young, fresh cheese (ricotta, ozzarella, burrata). For dessert, use the gelatina as a substitute for the fruit toppings in traditional Panna Cotta recipes.