Meet Giovanni Cuocci of La Lucciola, a farm in Modena, Italy. His specialty? Balsamic vinegar. And he's got an epic fact for you about balsamic vinegar: If you want the perfect "tradizionale" recipe, just wait 15-20 years. As bizarre as that sounds, time proves it's true - the recipe has been around since the 11th century.
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For that reason, only 3,000 gallons of tradizionale balsamic vinegar are made every year - and as expensive as it gets, the perfection probably means it's worth it. Watch the video to learn more about the years-long process.
Video via Fusion