White Balsamic Pearls with Raspberry by Acetaia Leonardi
Balsamic Caviar Bursts on Your Palate
The Leonardi family has always been at the forefront of balsamic vinegar in Modena, Italy, and now, with the development of this precious balsamic “caviar,” the famiglia is bringing molecular gastronomy to the home kitchen. Using a special gelling agent, they have transformed white balsamic glaze into small spheres with a liquid heart.
White Balsamic Pearls with Raspberry bring a new twist of flavor to grilled duck breast or duck confit. Salumi of all kinds, as well as smoked salmon, take on new sophistication with a dollop of crème fraîche and a mound of pearls. Try a spoonful of pearls on a Gorgonzola, pear and walnut salad, or, for a delightful surprise, over vanilla gelato or panna cotta.
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