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.
180g glass jar
Average nutritional values per 100g of product
kj 1855 - kcal 449
41,3g of which saturated 6,0g
7,3g of which sugars 1,8g
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