Oliveri Bagna Cauda, also known as 'Salsa Calda', is a typical Piedmontese recipe with a very creamy texture, the result of a combination of tradition and innovation in the area. This type of condiment originated in the Middle Ages to celebrate the tapping of new wine and is made from a combination of garlic, anchovies and extra virgin olive oil: ready to use, it is heated in earthenware crock pots, and then fresh vegetables such as peppers and celery or cooked vegetables such as red turnip or Jerusalem artichokes are dipped into it.
NUTRITIONAL VALUES (100G PRODUCT):
Energy value (kcal / KJ ) 165/690
Fats (g) 15.46 of which saturated (g) 2.3
Carbohydrates (g) 0.99 of which sugars (g) 0.03
Protein (g) 5.97
Salt (g) 0.7
Bagna Cauda
Format and box 100 GR, Glass Vase
Type Anchovy and olive oil sauce
Origin Italy
Region Producers Piemonte
Complete tecnichal information
Out of stock
€7,48
Description
Matching
To be paired with fresh vegetable or fish dishes.
User Advices
To be heated and eaten over fresh vegetables.
Data Sheet
| Matching | To be paired with fresh vegetable or fish dishes. |
|---|---|
| User advices | To be heated and eaten over fresh vegetables. |
| Nation | Italy |
| Manufacturer's region | Piemonte |
| Packaging | Glass Vase |
| Capacity / Weight | 100 GR |
| Ingredients | Anchovy fillets, garlic, extra virgin olive oil, salt, preservative: lactic acid |
| Preservation | Store in a cool, dry place away from heat sources. After opening, store in the refrigerator and consume within 20 days. |
| Product duration | Best before 2 years from the date of packaging. |
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