Bagna cauda is a typical recipe of the Langhe, is prepared with garlic, anchovies and olive oil and is normally used as a sauce for cooked and raw vegetables of the fall season.
The Prunotto company still uses the same recipe handed down in their family for generations, the three classic ingredients are still the only ones used to make this tasty “sauce.”
It ‘s considered a main course but sometimes it can also be served as an appetizer at a dinner between friends.
Jar: 130 g
Ingredients: Garlic, olive oil, anchovies