Young and bright with oak scents, this balsamico is perfect for adding that extra spark to a beautifully composed salad, which may include walnuts, pecans or almonds. Ideal to drizzle over fire-roasted beets or to stir into pumpkin puree for additional sweetness and complexity. Perfect as stocking stuffers, as part of a gift basket or to take with you when traveling.
Acetaia Leonardi has been making balsamic vinegar in Modena, Italy, since 1871. Giovanni Leonardi and his son Francesco, are still making this celebrated condiment using traditional methods today. Special techniques are favored such as cooking Trebbiano and Lambruscogrape must over an open wood fire and aging the vinegar in special wood barrels. The result is a perfectly balanced vinegar, worth the name of balsamico and consistently rated as “outstanding” within the Consortium of Balsamic Vinegar of Modena.