In a nod to modern food trends in molecular gastronomy, family producer Acetaia Leonardi in Modena, Italy, uses a gelling agent to encapsulate the classic sweet-tart acidity of balsamic vinegar in these innovative pearls, which make tasting balsamic a more vivid and intense experience. We like to think of them as balsamic caviar; when you bite into the pearls, all their volatile aromatic compounds are released at once so you can fully savor the depth and complexity of Acetaia Leonardi's authentic balsamic vinegar. It's a sharper, more immediate burst of acidity that highlights vinegar's vibrant intensity. The family producer has been making vinegar since 1871 and is one of the last in Modena, Italy, to grow the same grapes that they use to make their vinegar.
Balsamic Pearls are a perfect counterpoint to sharp and funky blue cheeses; try them in Bread Salad with Kale, Beets and Blue Cheese
, our take on Italian panzanella, or our Shaved Pear and Endive Salad with Blue Cheese and Pecans
—the pearls are a great textural contrast to the thinly sliced fruits and vegetables. Or scatter a few over roasted winter squash seasoned with butter, nutmeg and sage. The sharp accent of balsamic pearls is also perfect over hearty beef dishes such as our Roman Braised Beef with Tomato and Cloves
and Tuscan Beef and Black Pepper Stew
(Peposo); the pungent spices in these Italian-inspired recipes hold their own nicely alongside the bright acidity of balsamic vinegar.
Net Weight: 1.76 ounces
Ingredients: Balsamic condiment; water; cellulose gum as thickener; calcium chloride, sodium alginate as gelling agents. Contains sulphites.
Place of Origin: Modena, Italy
Warning: California Proposition 65: This product contains chemicals known to the state of California to cause cancer and birth defects or other reproductive harm.