The Company – Chef Norm honed his cooking skills and great taste for food at a very young age, gleaning almost everything he knew from his mother Pia (“Nonna Pia” to his children). Back then, Pia would always say to him…”Norman, you need to learn how to cook because when you grow up you may marry someone who cannot cook”. As Mothers always know best, the passing of time had proven Nonna Pia correct. Norm ended up marrying Natasha who is great at many things…cooking not being one of them. Because of Nonna Pia’s insightful wisdom and her patience in teachings, Chef Norm wanted to name the company after his mother, and that is how ”Nonna Pia’s Gourmet Sauces” was born in November of 2010.
The Product – Around 20 years ago, on a restaurant tour of Modena, Italy, Norm had the good fortune of tasting 50 year old Balsamic Vinegar straight from the barrels. He fell in love with the deep, rich flavour of Balsamico Traditionale and when he returned to Canada he tried to find more of this nectar of the Gods. Back then, balsamic vinegar was relatively new and unknown in North America, and very difficult to find. If you were lucky enough to find any, it always came at a costly price. It was at this point, after understanding the painstaking and timely process behind making aged balsamic vinegar, Norm decided to try to emulate its incredible flavour by creating a balsamic reduction himself.