The pearls are made from the very fresh, colorful, and fruity balsamic vinegar with more than 50% fruit content—a balance between the acidity and sweetness of ripe mango. Saffron enhances the flavor, complements it in a subtle way, and protects the fruity vinegar from rapid oxidation.

Try the pearls with:

• Seafood such as shrimp, lobster, scallops
• Fish, e.g. as carpaccio or tartar
• white meat such as chicken or rabbit
• in salads, e.g. with shrimp
• in a cheese platter, e.g. with blue cheese such as Roquefort or Stilton or mature goat cheese
• with ice cream, desserts, fruit salad or white chocolate

Like all pearls, they’re a pleasant surprise for the palate. They’re beautiful, but above all, they give you the freedom to be creative! It’s up to you to decide what suits your dishes! It all depends on how many pearls you use. Try them out, be inspired by the dishes on this page, or you’re always welcome to send me an email or message and ask for suggestions! I wish you lots of fun and enjoyment!