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Insalata del Buongustaio, by Acetaia Leonardi

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This simple recipe for a "gourmet's" salad comes from balsamic vinegar producer Acetaia Leonardi.

Serves 4


  • 1 head radicchio
  • chunk of Parmigiano-Regginano
  • 3 hard-boiled eggs, diced
  • extra virgin olive oil
  • Acetaia Leonardi's 10 Year Balsamic (or something younger would do fine).
  • a few strips crispy bacon, crumbled


Clean and dry the radicchio and place it in a large salad bowl. Scatter with shavings of Parmigiano-Reggiano and hard-boiled eggs, cut into cubes. Season with a drizzle of olive oil, balsamic vinegar and salt, to taste. Toss well. Top with bacon.