Best balsamic vinegar, according to chefs
Three picks, each tied to a named taster and a public source — from Ina Garten, Ruth Reichl, Anthony Bourdain, Jorge Thomas and 2 more. Recommendations come from chowhound.com, townandcountrymag.com, cntraveller.com and eatthis.com and 2 other sources.
Oils & Vinegars · The ranking
- 1Top pick
Fini Balsamic Vinegar of Modena
Chosen by- Ina GartenBarefoot Contessa · cookbook author, TV hostbarefootcontessa.com ↗
Keeps Fini in her pantry at all times; 12-month aged, not super-sweet or syrupy (Chowhound, 2025).
- 2
Acetaia Pedroni (Modena)
Chosen by- Ruth ReichlEx-editor, Gourmet · ex-NYT criticWikipedia ↗
Also chosen by- Anthony Bourdain · Chef, author, TV host (1956–2018) source ↗
“The best I have found”; one of the last families using the ruggine grape.
- 3
Giusti Balsamic Vinegar of Modena IGP (2 Gold Medals)
Chosen by- Jorge ThomasChef, Swaledale Butchers
Also chosen by- Alex Testere · Saveur source ↗
- Alaina Chou · Commerce writer, Bon Appétit source ↗
“A good balsamic needs a bit of sharpness as well as sweetness… Giusti’s 2 Gold Medals is made with cooked grape must and aged wine vinegar, and it’s useful for both dressings and cooking” (2026). Saveur calls Giusti’s 12-year Gran Deposito Riccardo “superb” yet still everyday; Bon Appétit’s pantry starter kit stocks Giusti IGP.
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Questions, answered
- What is the best balsamic vinegar, according to chefs?
- MyTastr’s top pick is Fini Balsamic Vinegar of Modena, chosen by Ina Garten. Keeps Fini in her pantry at all times; 12-month aged, not super-sweet or syrupy (Chowhound, 2025). Source: chowhound.com ↗
- What are the other top picks for balsamic vinegar?
- No. 2 is Acetaia Pedroni (Modena), chosen by Ruth Reichl. No. 3 is Giusti Balsamic Vinegar of Modena IGP (2 Gold Medals), chosen by Jorge Thomas (chef, Swaledale Butchers). Each card above links to the original source.
- How does MyTastr choose these picks?
- Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.