Bagna càuda or bagna caoda (from the Piedmontese dialect bagna = sauce or dip and cauda = hot) is a gastronomic specialty of the lower Piedmont made from oil, garlic, and anchovies that is consumed mainly in autumn and winter to dip seasonal vegetables in, which can be raw or cooked.

In the past it used to be consumed as a main course, but now it is easier to see it in the form of an appetizer at a dinner with friends.

Our bagna cauda, prepared with the oil of our Lara walnuts, preserves the flavour of the Piedmontese tradition and is an invitation to the typical conviviality of times past.

Ingredients

Walnut oil mechanically extracted from walnuts of the Lara variety (origin: Italy) 41%, garlic (origin: Italy), anchovies, milk, wine (contains sulphites), salt. Without added preservatives.

PACKAGES

Available in 200 g jars.