Located in the northeast of Spain, Catalonia borders Frances’s Pyrenees mountains and has a heritage and scenery like no other. In Catalonia, José Pizarro travels from the impressive Gaudi architecture in buzzy Barcelona, to the Roman and Greek ruins in Girona and secluded beaches in Costa Brava to create some of the best-loved dishes.
”Norman, you need to learn how to cook because when you grow up you may marry someone who cannot cook.”
The passage of time had proven Nonna Pia correct. Her son Norm ended up marrying Natasha who is great at many things—cooking not being one of them. Because of Nonna Pia’s insightful wisdom, Chef Norm named his company in homage to his beloved mother, which is how “Nonna Pia’s Gourmet Sauces” came to be.
Chef Norm imports balsamic vinegar to his Whistler, BC facility from Modena, Italy. There, it is infused with fresh fruit and herbs and steeped in 100 gallon steam kettles for up to 12 hours. Nonna Pia’s Balsamic Reductions are gluten-free and do not contain caramel, thickening agents or starches. The thick consistency and intense flavour is arrived at by removing the moisture from the vinegar.