Balsamic Pearls

The Leonardi family has always been at the forefront of balsamic vinegar in Modena. Their vast assortment of vinegars and related products evolve year after year, offering boundless sources of creativity for modern chefs around the world.

Now, with the development of this precious balsamic "caviar," the famiglia Leonardi has contributed to the movement of molecular gastronomy out of restaurants and into home kitchens. Using a gelling agent and cold oil, balsamic glaze is transformed into small spheres with liquid heart. The pearls are then packed into 50 gram glass jars, sealed, and pasteurized.

A teaspoon of Perle di Balsamico adds a burst of acidic sweetness to any dish. Amuse your guests with a scattering over deviled eggs, carpaccio, crudo, and pizza Margherita.