Bagna cauda Italian dish of Piedmontese cuisine - Ancient recipe
Bagna cauda Italian dish of Piedmontese cuisine - Ancient recipe
Bagna cauda Italian dish of Piedmontese cuisine - Ancient recipe
Bagna cauda Italian dish of Piedmontese cuisine - Ancient recipe
Bagna cauda Italian dish of Piedmontese cuisine - Ancient recipe
Bagna cauda Italian dish of Piedmontese cuisine - Ancient recipe
Bagna cauda Italian dish of Piedmontese cuisine - Ancient recipe
Bagna cauda Italian dish of Piedmontese cuisine - Ancient recipe

Bagna cauda Italian dish of Piedmontese cuisine - Ancient recipe

Regular price $39.00
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Bagna cauda prepared according to the ancient Piedmontese recipe with hazelnut oil, anchovies in salt and garlic. The Bagna cauda with hazelnut oil is appreciated for its delicacy and digestibility.

The bagna cauda with hazelnut oil for sale on Shop Baldaiassa, is prepared according to the ancient Piedmontese recipe dating back to the 16th century, which provided for the use of hazelnut oil instead of olive oil, then not available in the pantries of the Piedmontese.

Only later, in the 19th century, the bagna cauda became the usual dish of Piedmontese farmers and this popularity and diffusion today allows it to be celebrated as the most famous of the Italian food specialties from Piedmont, already included in the list of Traditional Italian Agri-Food Products of Piedmont . The hazelnut oil is then definitively replaced by the olive oil, now widespread also in Piedmont, giving life to a more classic version of the bagna cauda.

The bagna cauda with hazelnut oil for sale on Shop Baldaiassa, is handcrafted starting from anchovies in salt and fresh garlic, does not contain any preservatives and is for sale in the 200 g format ideal for two persons.

The bagna cauda with hazelnut oil is preferably consumed hot in the classic "föjòt" pan with raw and/or cooked seasonal vegetables and accompanied by red wine. Given its good digestibility, thanks to the presence of hazelnut oil, this ancient version of the bagna cauda can also be consumed at room temperature as a sauce for a summer pinzimonio.

Ingredients: Hazelnut Oil mechanically extracted by hazelnuts variety Tonda Gentile Trilobata (origin: ITALY - Piedmont) 41%, Garlic (origin: ITALY), Anchovies (fishing area: Mediterranean Sea FAO 37,1.3 - 37,2.1 - 37,2.2), Milk, Wine, Salt.

Contains Sulfites - It may contain Gluten and other fruits in shell: Almonds, Walnuts.

Package: Transparent glass jar, pasteurized with hermetic closure, with metallic black cap.

Weight: NET WT 7,05 oz (200 g)

Shelf life: 12 months from the packaging date. Without preservatives. Store in a cool and dry place, away from sunlight. After opening storage in the refrigerator +4°C and eat within a few days. To avoid burning the contents, heat in a water bath.

The bagna cauda with hazelnut oil for sale on Farm Baldaiassa for Dolceterra in Cortazzone (AT) Italy

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