1.   Anchovies, crisp bacon, sauteed mushrooms, aged balsamic vinegar, Parmigiano- Reggiano, aged goat cheese.

2.   By reducing regular balsamic vinegar, you can create a thick liquid that imitates the texture and sweet flavor of the aged vinegar.

3.   Simmer a few moments more, then jack the sauce with a tiny amount of balsamic or good-quality aged red wine vinegar.

4.   The aged vinegar was described in centuries-old Italian archives as a tonic, a digestive, a condiment and a liquor.

5.   You may also sprinkle it with a very good aged vinegar.