The Bagna caoda is a typical recipe of the Langhe, is made with garlic, anchovies and olive oil and is normally used as a dip for cooked and raw vegetables of the autumn season. The name derives directly from Piedmontese and from the two terms, "bagna" which in Piedmontese means sauce or gravy, and "caoda" which means hot: therefore hot sauce. And it is precisely for this reason that the bagna caoda is served in special terracotta or copper pots with a flame underneath that keeps the sauce hot.
Weight: 0.300 kg
Ingredients: garlic 65%, olive oil 24%, ANCHOVIES 10%, salt 1%.
- Allergens: FISH AND FISH PRODUCTS (ANCHOVIES)
Average nutritional values per 100 g: Energy 1369 kJ/ 326 kcal; Fat 28 g, of which saturated fatty acids 0.7 g; Carbohydrates 17 g, of which sugars 2 g; Protein 9.5 g; Fiber 0.9 g; Salt 0.58 g.
Expiration date: 2 years from packaging
Storage method: store in a cool, dry place away from light and heat sources. Once opened, store the jar in the refrigerator and consume within a week.