Traditionally made on the family farm, Leonardi balsamic vinegar spends its maturation in the attic of the barn or house, or in the attic of the acetaia, or "vinegar house". Being up in the attic exposes the barrels and contents to the seasonal weather. This is essential: heat promotes fermentation and acidification, cold allows resting and maturation. This harmony with nature allows the balsamic vinegar to develop for years, sometimes for centuries. Its thick, almost syrupy, texture captures flavors ranging from caramel and currants to traces of oak and juniper.
Knowing how delicious and complex the 12-Year Balsamic from Acetaia Leonardi is, (and if you don't, you really should find out!), try and imagine how much more interesting it can get when cooked with strawberries, figs, or cherries, and mustard seed to produce a traditional condiment called mostarda. A spicy concoction of fruits and mustard seed it is typically served with cheeses or boiled meats. Leonardi's mostarda goes one step further with the addition of balsamic vinegar. The complex flavor is like none other, starting out hot and fiery and melting into a distinctive sweetness.
Pear and Quince Mostarda is a must on a cheese plate. Typically quince is served with Manchego Cheese, but this outdoes that by a mile. Try it with any salty pecorino or aged mountain cheese.
