Tired of that drab old salad? Give it a whole new lease on life with
Nonna Pia’s Balsamic Reductions.
Like every great balsamic, the story of Nonna
Pias vinegar begins in Modena, Italy where its cultivated. But once
it arrives to Whistler, B.C., it’s aged for six years, and then
slow-cooked for hours while infused with fruits like figs and
strawberries, herbs and all things delectable through the process. And
Nonna Pia herself? She is the familys matriarch and culinary inspiration
behind the recipes.
Oh, la dolce vita!Anya Georgijevic
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