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Ingredient issues? Dish dilemma? A very big name answers your very small questions.

- Massimo Bottura

Dear Massimo, I have a bottle of beautiful, thick, aged balsamic vinegar that was given to me as a gift. The problem is, I don’t really know what to do with it. It’s too dense to dress a salad with, and too expensive to throw out, so it’s just sitting there gathering dust. What can I do?

Please don’t throw away your balsamic vinegar. It never expires, and it’s a precious thing.

Let’s say it’s a very high-quality balsamico that you’ve got. You don’t ever, ever have to cook with it. It has great balance and acidity; you should use it to finish your dinner, like a Medici. Don’t use a metal spoon; serve it like you’d present caviar – on a beautiful spoon made of wood, horn or shell.