“Add incredible flavour to your food by drizzling Nonna Pia’s Balsamic Reductions on your grilled meat, seafood, vegetables, pizzas and appetizers or simply dress your salads. A great glaze on wings, ribs and the choice condiment on a gourmet burger!” Made with 100% 3-Leaf Balsamic Vinegar of Modena Italy [safe for celiacs] and infused with fresh fruit and herbs.”
“All of our Balsamic Reductions are GLUTEN FREE and we are very proud of our clean ingredient list!” Made in Whistler, British Columbia!
Mozzarella Fresca Skewers • Crispy Chili Lime Wings • Butter Lemon Wraps • Baked Basil Raspberry Basil Brie • Stuffed Radicchio with Nonna Pia’s Balsamic Reduction • Oven Baked Pear & Goat’s Cheese with Strawberry Fig Reduction • Grilled Prosciutto & Canteloupe Salad • Prosciutto & Parmesan Salad • Arugula Salad with Chili Lime Reduction • Fresh Aparagus Salad with Crumbled Danish Blue Cheese • Grilled Veggie Stack or BBQ Salmon with Strawberry Fig Reduction & Cucumber Salad • Parmesan Crusted Rack of Lamb • Almond Crusted Halibut with Strawberry Fig Reduction • Peppercorn Blue Cheese Rib Eye with Rosemary Reduction • Pan-Seared Digby Scallops with Blue Cheese & Black Forest Ham • Cabernet Merlot Glazed Roasted Herbed Beef Tenderloin • Oven Roasted Root Vegetables with Rosemary Balsamic Reduction • Golden Green Beans with Sage, Pancetta & Pine Nuts • Cranberry Bacon Brussel Sprouts with Classic Balsamic • Rosemary Garlic Roasted Potatoes • Nonna Pia’s BBQ Sauce • BBQ Grilled Cinnamon Peaches Peaches with French Vanilla Ice Cream • Click to Visit Recipe Page!
What is a balsamic reduction? Balsamic reductions are made to emulate aged balsamic vinegar. As balsamic vinegar ages, it becomes thicker, sweeter and more robust in flavor…it is also more expensive. Nonna Pia’s Balsamic Reductions emulate those exact characteristics without the significant price tag attached.
What does reduction mean? In food cookery, to reduce is to decrease the volume of a liquid by slow cooking it over low heat for a long period of time. The purpose of reducing is to concentrate the flavors of the liquid and to increase its viscosity. Unlike our competition, called Balsamic Cremes or Glazes that use starches or gums to make the balsamic vinegar thick, we thicken and concentrate the flavor of our reductions by removing moisture.
Why are balsamic reductions sweet? Most people do not realize that all balsamic vinegar is made from a sweet white grape called the Trebbiano grape. Balsamic vinegar is inherently a sweeter vinegar and as we reduce it, the natural sugars in the balsamic vinegar are concentrated. Sugar is then added to drop the acidity and emulate the viscous, sweet and full bodied 30+ year old balsamic vinegars. All Aged Balsamic Vinegar and Balsamic Reductions will be sweeter than your younger commercial grade balsamic vinegar. They are used as finishing sauces to add another flavour dimension to dishes. If you added commercial grade Balsamic Vinegar to your dishes you would kill the flavour of the dish whereas reductions are used to add flavour. There is no such thing as good sugars, but there are lesser of the evils. We avoid high fructose corn syrups and use only non GMO granulated cane sugar to achieve our desired flavor profile.
How do you use balsamic reductions? You hear balsamic reductions referred to as ‘finishing sauces’. In most restaurants, you will see reductions drizzled on a variety of dishes to add a concentrated flavor dimension and aesthetics to the dish. At home, drizzle balsamic reduction on your grilled meat, seafood, salads, cheese, fresh fruit, appetizers and desserts. Also incredible drizzled on wings, burgers and homemade pizzas! Impress your friends with artistic flare while making all your dishes taste amazing.
Are your reductions non-GMO? Our products contain no ingredients that are genetically modified.
Are all your flavors natural? We use only fresh herbs and fruits to infuse our reductions. There are no stabilizers, no thickening agents and no artificial colours or flavors.
Does balsamic vinegar have caramel in it? Caramel is typically added to young balsamic vinegar to add depth in flavor and colour to it. This is done because the vinegar has not spent enough time aging in barrels to develop these characteristics naturally. Our balsamic is an aged balsamic that does not have any caramel added.