Pairing 20-year condimento balsamico with white truffle, Acetaia Leonardi has created a very unusual and nuanced elixir. Infused with precious white truffles from Alba, in Italy’s Piedmont region, this condimento delivers the purest scent of truffle wrapped in the complex sweetness of balsamic vinegar.
There is nothing better than a tender veal Carpaccio for this liquid treasure. Steaks and grilled meats release the truffle aroma, as does a simple baked potato. Drizzle over prosciutto, pâté of any type or a simple risotto with Parmigiano-Reggiano.