Bagna Cauda is one of the symbols of Piedmontese cuisine. Made from anchovies, garlic and oil, it is generally served in the fujot- a terracotta pan consisting of a lower compartment in which a luminum is placed - and which then serves as a small oven - and a top compartment in which the sauce is placed.
Ingredients: anchovies 51%, Italian garlic, extra virgin olive oil, salt.
KAT-CAO
Sheet
Package
180g glass jar
Allergens
Fish
Nutritional table
Average nutritional values per 100g of product
Energy
kj 1855 - kcal 449
Fat
41,3g of which saturated 6,0g
Carbohydrates
7,3g of which sugars 1,8g
Proteins
11.3g
Fibers
1.3g
Salt
3.73g
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Symbol of piedmontese culinary tradition,bagna cauda is a sauce based on anchovies, garlic and oil. To be used as a dip for seasonal vegetables, both cooked andraw.
