Both Modena and Emilia Romagna have consortiums that certify the quality and production of the balsamic you are buying and stamp it a grade. There are 4 grades of balsamic:

• Gold: This is the most expensive grade, often aged for 25+ years (sometimes as much as 50 yrs!). These are so special and flavorful that they come with an eye-dropper! The consistency is that of honey. The flavor is super concentrated and full. Eat this with something simple (strawberries or high-quality vanilla ice cream) so you can taste all the complex flavors of the balsamic.
• Silver: This is the medium grade. There's a touch of acidity, but the balsamic flavor mostly overwhelms it. This is great with cheese, fruit, etc.
• Red: This is the basic grade. You'll taste more acidity than the other grades and the consistency is more milky. Although it's the lowest of the grades, it's orders of magnitude better than the commercial grade stuff you buy at a supermarket. This is great on meat.
• Commercial: This is made in bulk using a difference process than the above and it isn't tested/rated by the consortium. The quality of the commercial grade in Italy is much higher than that in the U.S. and it's not significantly more expensive. This is for everyday use.

All traditional balsamic is bottled by the consortium in the same kind of bottle; producers only get to add a "hang tag" to distinguish their bottle from others. If you're in the area, balsamic tasting is a great experience. There are tours available from Rome, Bologna, Modena, etc.

Prices for Traditional Balsamic Vinegar are often lower in Italy, but check some web sites before you go as exchange rates fluctuate and you will want to make sure that you are getting a good value.

age
Olive oil is never better (or stronger tasting) than it is when it is first bottled.  For the best tasting oils look for something bottled this year and stored out of direct sunlight.  Similarly you should try to use up your bottle within two years and store it in a dark, cool place.

types

• extra virgin  (also called first press or cold press) - made from perfect olives crushed as soon as possible after harvest and contains oil from only the first press.   Heat is not used, which means that the olive oil retains more of it's vitamins and flavor - more pronounced flavor and aroma.  great for dipping bread or other situations where you want a pronounced olive flavor.  it's low boiling/burning point makes it a poor choice for cooking.
• vigin olive oil - second or later press - may be more acidic than extra virgin
• biological extravirgin olive oil - minimizes environmental impact and includes no chemicals
• light - blended to have less flavor than extra virgin. Good for baking, frying, and sautéing on high heat

Other Info

Mediterranean countries (e.g. Italy, Spain, Greece, France) produce most of the world's olives, but good olives are also grown in Australia, Africa and California!

Here's some of the flavors you might taste if you've got a developed palatte: Almond, Artichoke, Astringent, Bananas, Buttery, Fresh, Fruity, Grass, Green, Melon, Pepper, Sweet - after you've tasted several you may get good at picking out these and other flavors.

Prices for Extra Virgin Olive Oil are often lower in Italy, but check some web sites before you go as exchange rates fluctuate and you will want to make sure that you are getting a good value.

Italian Coffee

For many people, one of the memorable differences between Italy and home is the rich, dark, coffee.  Italian Coffee is known for being aromatic and full bodied and makes a wonderful treat to remember your trip with or a wonderful (and easy to transport) gift to bring home for a friend.  What's more, you may be able to discover a favorite brand while you're in Italy and order it online as a special treat when you return home.

A few popular brands to watch for: Tazza D'Oro, Illy, Caffee del Doge

Here's some terminology that may help when ordering a cup of coffee on your trip:

• Espresso: A small, but rich and thick, amount of coffee served in a demitasse cup

• Doppio: Double size Espresso, served in a demitasse cup

• Ristretto: More concentrated espresso - the same amount of coffee as a traditional espresso, but less water

• Macciaatto: Espresso with a small amount of steamed milk (typically not ordered after morning)

• Corretto: Espresso with alcohol (typically Cognac)

• Café Freddo: Chilled espresso, a nice treat in summer

• Americano: A larger cup filled with thinner, more watery coffee (American Style)