Bagna Cauda (garlic and anchovies sauce)
Speciality of Piedmont
In Natura è Piacere version, the creamy pleasureof bagna cauda is light and perfectly digestible: a real pleasure!
The recipe of this Bagna Cauda has been realized by the great Chef Renato Dominici, who, with great generosity has transmitted it during one of his memorable cooking class.
At the age of 57 Dominici had opened Carmagnole restaurant, which become a gastronomy Piedmont temple in a short time!
At his first year activity he gained the Michelin star…
“natura è piacere” Bagna Cauda is produced with the highest quality of raw materials. Due to its production process it is lighter and perfectly digestible, also for those people who normally do not eat garlic or are intolerant to it.
This unique process has been realized with the precious collaboration of a famous Piedmont chef!
You will not smell of garlic! Fantastic… just to be tasted!
Nutricional fact for 100 gr
of witch sugar
of witch saturates
It should be served very hot, by adding cream as you prefere in “fuiot”. It is a bowl with a little candle to keep the sauce hot. It can be eaten with uncooked vegetables such as chard, cabbage, Jerusalem artichoke, celery, fennels, peppers, beet, cooked onions and boiled potatoes.
Way of Preservation
At room temperature. After opening the packaging, to be preserved in the fridge.
Glass bottle 125g with security cap twist-off.
Plastic biodegradable blister 6 pieces.