Another recipe using balsamico as a primary seasoning:

Insalata Caprese (Capri salad)

1 large ball Bufala mozzarella (or any other soft mozzarella which is shipped immersed in water)
2 large, ripe tomatoes
1/2 teaspoon salt
1 Tablespoon fresh, finely chopped basil
Balsamico to taste (usually 1/2 teaspoon per tomato slice)

Cut the tomatoes as if they were going onto a sandwich, in eighth-inch slices. Pass them under cold running water to get rid of some of the seeds. Pat them dry with paper towels. Sprinkle a small pinch of salt on each tomato slice.

Carefully slice the mozzarella about half as thick as you sliced the tomatoes. Place one slice of mozzarella atop each tomato slice, and sprinkle a generous pinch of chopped basil on top of the mozzarella. Serve with Balsamico on the side, to be dashed on top of the tomato/mozzarella slices before eating. Serves four as an appetizer; two as a snack.

This is a simple recipe, but absolutely delectable if you happen to like tomatoes and mozzarella cheese. In my experience it's most popular in the north of Italy, but is found in Italian restaurants throughout western Europe. Curiously, comparatively few Italian restaurants in the USA carry it on their menus.