Bagna Cauda


salsina aglio e acciughe piedmontese sauce

High Gastronomy

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…

Excellence Features

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

Energy Value

kcal 351,6

kj 1.450


g 6,6


g 3,4

of witch sugar

g 3,4


g 36

of witch saturates

g 3,4


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.

raw vegetables
combinations taste with sauces



without eggs
without milk
without mustard
without soy
without cashews
without pine nuts
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Way of Preservation

At room temperature. After opening the packaging, to be preserved in the fridge.

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24 months.

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Glass bottle 125g with security cap twist-off.

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Sales Packaging

Plastic biodegradable blister 6 pieces.

Other formats to try ours bagna cauda HORECA

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450 kg

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