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Pearls of Balsamic Vinegar

Through the spherification process in sodium alginate, a technique used in molecular gastronomy, the “Giusti Balsamic Vinegar of Modena 1 Medal” for the black pearls, and the “Giusti White Condiment” for the white pearls, are entrapped in spheres the dimensions of caviar, giving a completely new consistency and adaptability to particularly creative applications.

Agreeable to the palate and with the peculiarity of remaining faultless even on warm dishes, the balsamic pearls are particularly fit for beef fillets, risottos, cheeses and tapas.