Bagnetto Rosso - Italian Red Sauce

F10P008

"Bagnetto Rosso" is a typical Italian ready-to-use red sauce from Piedmont. It is excelent to pair with grilled meats, boiled meats or spreads on the bread. In Piedmontese dialect, it is called "Bagnet ross" (read sauce) for the color of the tomatoes used for preparation. "Bagnetto Rosso" is produced with a mix of strictly fresh ingredients. Available in a glass jars of 110 gr

More details

Invia ad un amico

Filetti di Pesce Spada

Filetti di Pesce Spada

Filetti di pesce spada in olio di oliva, un antipasto di pesce tipico della tradizione siciliana. Qualità superiore. Disponibile in vasetti di vetro da 200 gr.

Destinatario :

* Campi richiesti

  o  Annulla

3,45 ‚ā¨

Invia ad un amico

Filetti di Pesce Spada

Filetti di Pesce Spada

Filetti di pesce spada in olio di oliva, un antipasto di pesce tipico della tradizione siciliana. Qualità superiore. Disponibile in vasetti di vetro da 200 gr.

Destinatario :

* Campi richiesti

  o  Annulla



Product by:

BAGNETTO ROSSO - ITALIAN RED SAUCE

"Bagnetto Rosso" is a typical Italian ready-to-use red sauce from Piedmont.


All vegetables come from the certified organic cultivation of the area of Alba and Roero.

We suggest you taste this sauce so simply "opening" the jar and serving it.

It is great paired with grilled meats and boiled meats and spreads on croutons.


The flavor and aroma of this ready to use sauce on boiled meats is one of the most unforgettable flavors of Piedmontese cuisine.


INGREDIENTS:

tomatoes, peppers, onions, celery, extra virgin olive oil, spices, sale

Underlined items are allergens.


NUTRITION INFORMATION (values per 100 g of product):

  • calories: 80 kcal (336 kJ)
  • fat: 3.7 g (of which saturated fatty acids: 0.54 g)
  • carbohydrates: 9.0 g (of which sugars: 7.0)
  • proteins: 1.3 g
  • salt: 0.4 g


Available in a glass jar of 110 gr.



FIND OUT MORE

BAGNETTO ROSSO - ITALIAN RED SAUCE

In Piedmontese dialect the "Bagnetto Rosso" is called "Bagnet ross".

The etymology of the word takes us back to the word wet and then the verb get wet.


Eating boiled meats, it is customary to "wet" the meats in various sauces available. The red sauce is one of these sauces.


"Bagnetto Rosso" was traditionally prepared in late summer with the latest available vegetables to be eaten during the winter.


The vegetables used in "Bagnetto Rosso" are hand picked between June and September.

Accessories