Bagnetto rosso (Red bath)

With utmost care, the Prunotto Company cultivates vegetables on their lands in Alba, the capital of the Langhe and at the gates of the Roero.

The Red Sauce is indeed obtained from a mix of only strictly fresh ingredients.

The Red Sauce is a typical and traditional Piedmontese recipe, called “bagnet ross” or “bagnetto rosso” in Italian. The name derives from the colour of the tomato used for the preparation.

The taste and aroma of this sauce on boiled meat is one of the most unforgettable flavours of Piedmontese cuisine.

It also pairs excellently with grilled meats and as a base ingredient on bruschetta.

Format: 110g

Ingredients: Tomatoes, peppers, onions, celery, extra‑virgin olive oil, spices