Without realizing it, we run the risk of ruining everything. Interestingly there is no possibility of establishing a precise and estimated “dosage”. Why? Balsamic is extremely “individualist” as a vocation and personal choice. We recommend to taste it on the end of a spoon and discover little by little the consistency and the sharpness of the acidity. Then choose how you would like use it, for example on pork cutlets, on a fresh salad or on strawberries. Therefore not a real “dosage”, but a considered and measured usage related to its distinct and particular flavors. There are however some “rules". For more than a centenary, usage experience requires Balsamic to appear almost always as a last ingredient in the gastronomic preparation, except for the obvious condiment of a raw vegetable.