Giuseppe Giusti were founded in 1604 and 17 generations later still family run wrote the first known Balsamic Vinegar recipe. Il Classico - two gold medal balsamic has a dense viscosity, with delicate hints of sweet and ripe fruit with hints of liquorice and black pepper. Serving suggestions: Fish and white meat main meals. Seafood stews and sweet and sour sauces. Cheeses and meat cold cuts.