Delicious balsamic caviar pearls from no less than 10 years of matured balsamic IGP

With ordinary balsamic, the flavour immediately mixes with the food. Inside these pearls, however, it stays enclosed until you bite into them.

That creates little bursts of flavour: first the dish itself, then suddenly the sweet-sour depth of dark balsamic. With cheese, meat or creamy ingredients in particular, the effect adds a completely different mouthfeel.

Because of their small dark shape, these pearls are often called balsamic caviar. No fish is involved, of course: Gocce pearls are entirely plant-based. The word caviar simply refers to their size, glossy appearance and luxurious presentation on the plate.

This dark version has greater depth and a more pronounced balsamic character than the lighter raspberry pearls. That makes it particularly good with savoury dishes, mature cheeses and ingredients with a little more intensity.

Balsamic pearls certainly look beautiful on a plate, but the most interesting part happens when you eat them. Because the balsamic has not already been mixed through the dish, you experience separate little moments of sweetness, acidity and balsamic depth. A familiar ingredient suddenly feels completely new.