Bagna cauda dip - 180g
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Bagna cauda dip - 180g Inaudi
Bagna cauda (also called Bagna Caôda) is surrounded by an actual ritual. This dish must be enjoyed in great company, just like a fondue (we hope that people from Piedmont are not offended by our comparison!). The Bagna Cauda recipe has been declared a Unesco intangible cultural heritage good. The Inaudi company makes an impeccable Bagna cauda, selecting only prime-quality raw materials.
Few perfectly balanced ingredients with an intense flavour: anchovies, garlic - a lot of it! - olive oil and salt. The Bagna cauda dip can be paired with vegetables, such as roasted peppers and boiled potatoes, or with fish filets.
How to use it: the ready-to-serve Bagna cauda sauce is very concentrated and must be diluted with two parts of oil or sour cream. It must be served very hot and kept at a high temperature in the fujot, a traditional terracotta burner, or in a dish warmer, preferably made of terracotta, too.
NB: All given information about products on sale complies with the manufacturer's information.
NUTRITION INFORMATION (PER 100G)
ENERGY 441 kcal (1823 kJ)
of which SATURATES 6g
of which SUGARS 0g
ANCHOVIES, garlic, olive oil, salt.