Traditional balsamic vinegar can be used in very small amounts as a condiment with cooked or cured meats, grilled fish, sprinkled over fresh fruits and berries and even ice cream or other custard desserts or can even be just sipped from tiny shot glasses at the end of a meal.
It is very sensitive to use; you can ruin the dish if it is not used in moderation.
When Traditional Balsamic Vinegar is used in the cooking process, it should be added before the dish is removed from the stove so that it has just the right amount of time to flavour the food without losing all its aroma in the cooking process.
When the dish is to be “dressed” with balsamic vinegar, once the food is on the serving dishes, add the vinegar immediately before serving. There are two ways of doing this: pour the vinegar onto the serving dishes and then add the food, or sprinkle the vinegar evenly over the food on the serving dishes.
Source(s): thespruceeats, medicalnewstoday, acetaiadigiorgio