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Balsamic vinegar of Modena IGP is converted by spherification into a delicious cascade of small pearls, used as a sophisticated garnish for a variety of popular dishes. Spherification is a molecular gastronomy technique consisting in the controlled jellification of a fluid (in this case, balsamic vinegar), to which sodium alginate (derived from brown algae) is added before it is submerged in a bath. The result of this process is the formation of tiny gel spheres with a liquid center.
These pearls have practically limitless uses in the kitchen: try them on smoked salmon, beef carpaccio or a fresh fish tartare.
Looking for more original ideas? 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.