Bagnet rus - or red bath - is a condiment typical of traditional Piedmontese cuisine, appreciated already in the 19th century by the Savoy court. Giovanni Vialardi, cook of Prince Charles Albert of Savoy, described a variant of this sauce in his gastronomic treatises as "Cold tomatic sauce".
Ingredients: Italian chillies (60%), Italian tomato, extra virgin olive oil, onions, sugar, wine vinegar,salt, garlic, spices.
NOT-BAGRUS
Sheet
Package
180g glass jar
Allergens
Sulphites
Conservation
After opening, in the refrigerator at +4°C and consume in a short time
Nutritional table
Average nutritional values per 100g of product
Energy
kj 460 - kcal 110
Fat
3,5g of which saturated 0,6g
Carbohydrates
15g of which sugars 14,9g
Proteins
3.2g
Fibers
2.6g
Salt
3.6g
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Bagnet rus, a characteristic spicy condiment of the Piedmontese culinary tradition, can be used to accompany meats (boiled or grilled), such as spicy ketchup for french fries or to prepare the typical anchovies in red sauce.
