It has a pronounced taste, slightly sour with hints of wood, as it is aged in special wooden barrels. It is used in the preparation of salads, marinades, desserts, soups, and is also ideal for fish, seafood, meat, cheeses and even ice cream, strawberries and cheesecake. Balsamic is added to sauces and dressings, to the second and first courses to taste (for example, to borscht). Traditional balsamic vinegar contains a large amount of vitamins A, C and group B, rich in trace elements (calcium, potassium, phosphorus and iron).