July 19th, 2011
Nonna Knows Best
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 Pia’s vinegar begins in Modena, Italy where it’s 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 family’s matriarch and culinary inspiration behind the recipes.
Oh, la dolce vita! —Anya Georgijevic
