As balsamic vinegar ages, it becomes more robust in flavour, more concentrated and viscous and its flavour profile is more of a sweet acidity as opposed to completely acidic… it is also significantly more expensive than commercial, young balsamic vinegar. Balsamic reductions are designed to emulate the flavour and texture of aged balsamic vinegar without bearing the significant cost of those aged vinegars.
Nonna Pia’s Balsamic Reductions are all brewed in Whistler, BC. The balsamic vinegar is imported from Modena, Italy on big 40Ft containers to the port of Vancouver and then shipped up the Sea to Sky highway to Nonna Pia’s commercial kitchen.. Norm slowly cooks the Balsamic Vinegar in 100 gallon steam kettles for up to 12 hours while Infusing it with fresh fruit and herbs. Viscosity and the concentration of flavours is gained by removing the moisture from the vinegar as opposed to adding thickening agents. Nonna Pia’s Balsamic Reductions are made from a superior quality aged Balsamic Vinegar that does not contain caramel and we use no thickening agents or starches when making our reductions! All of our Balsamic Reductions are GLUTEN FREE and we are very proud of our clean ingredient list…..We have yet to find another true Balsamic Reduction in Canada or the USA!
Nonna Pia’s Balsamic Reduction’s direct competition is a Balsamic Cremes or Balsamic Glaze. Balsamic Cremes and Glazes are made with a % of Balsamic Vinegar and then thickened with a Xanathan gum, modified cornstarch, arrowroot or thickening agent and often sweetened with High Fructose Corn Syrup. The Balsamic Vinegar used to make Cremes and Glazes will often contain caramel, which has been linked to cancer. Caramel is added to Balsamic Vinegar to make up for the lack of aging of the vinegar in the barrel (it adds depth in flavour and colour) which otherwise takes time and costs money.
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