The ancient town of Modena is known for many things: beautiful architecture, sports cars, Luciano Pavarotti, but any foodie will tell you, its most important export is balsamic vinegar. David meets with Angelo Giacobazzi, a fourth-generation producer of Aceto Balsamico di Modena. Together, they visit his cantina where the vinegars are aged for up to 35 years. This is truly “the good stuff” and David can’t wait to use it in his cooking.