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 balsamic glaze into small spheres with a liquid heart. A teaspoon of Balsamic Pearls adds a burst of acidic sweetness to any dish. Amuse your guests with a scattering over deviled eggs, fish crudo, pizza Margherita or atop the mozzarella in a caprese salad. Add a chic touch of color and texture to a grilled pork roast, filet mignon or lamb chops. For the artistic mixologist, the pearls make a perfect addition to a Bloody Mary Martini.