Balsamic vinegar of Modena IGP is transformed into delicate tiny pearls. Use as a sophisticated garnish for a variety of dishes. The pearls are formed using a molecular gastronomy technique resulting in the formation of tiny gel spheres with a liquid center.
These pearls have limitless uses in the kitchen: try them on smoked salmon, beef carpaccio or a fresh fish tartare. Serve them with crackers and cheese, caramelized onions or even strawberries.
They add a surprising hint of acidity to meat or fish dishes and truly come alive when paired with ice cream.
Eat these right out of the jar (highly addictive!) or add a few to spaghetti...
This arrabbiata sauce's rich candied tomato flavour quickly gives way to a spicy, peppery finish,...
This little jewel mellows into a sweet spread. Bring sophistication to your appetizers with this...