Lifestyle & Parenting

Nonna Knows Best

July 19, 2011

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

Order online here;
for a list of retailers, click here.

share:

Leave a Reply

Your email address will not be published. Required fields are marked *

Contests
Shopping

get social

VITA

get more out of

READ THE MAGAZINE

Want the best, curated headlines and trends on the fly?

get more out of vita

Sign up for one, or sign up for all!

VITA EDITIONS