{"id":2151165,"date":"2025-03-03T16:20:56","date_gmt":"2025-03-03T15:20:56","guid":{"rendered":"https:\/\/www.livebetter.eu\/prodotto\/bagna-cauda\/"},"modified":"2026-04-30T01:23:04","modified_gmt":"2026-04-29T23:23:04","slug":"bagna-cauda","status":"publish","type":"product","link":"https:\/\/staging2.livebetter.eu\/en\/prodotto\/bagna-cauda\/","title":{"rendered":"BAGNA CAUDA"},"content":{"rendered":"

\t\t\t\t<\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>

Delicious goodness<\/h2><\/div>

Typical Piedmontese sauce for dipping raw or cooked vegetables. Tradition has it served hot in classic fujot with a candle to keep it warm. I find it delicious even at room temperature. Original recipe by star chef Renato Dominici. Boneless.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

How it is consumed<\/h2><\/div><\/div><\/div>

<\/i><\/i><\/span>Read some ideas<\/span><\/a><\/h1><\/div>
\n
It is eaten by dipping various types of vegetables, tradition would have those typical of Piedmontese vegetable gardens: hunchbacked cardoons from Nice or spadoni cardoons from Chieri, raw peppers, roasted and skinned peppers, pickled and rasped peppers, Jerusalem artichokes, green, white and red cabbage, white hearts of escarole and endive, fresh leeks, long spring onions, white turnips, baked red beets, boiled cauliflower, boiled cabbage hearts, baked onions, white potatoes boiled in their skins, apples, roasted or fried pumpkin slices, slices of hot, roasted or fried polenta.\u00a0<\/span><\/span><\/div>\n
\u00a0<\/span><\/span><\/div>\n
At one time only hunchbacked cardoons, typical of Nizza Monferrato, Jerusalem artichokes and peppers preserved in the rasp (what was left over from the process of vinifying the grape cluster) were used.<\/span><\/span><\/div>\n
\u00a0<\/span><\/span><\/div>\n
Interesting idea: traditionally, farmers scrambled eggs into any leftover bagna cauda.<\/span><\/span><\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

Specifications<\/h2><\/div><\/div><\/div>
<\/span><\/div>
<\/span><\/div><\/div><\/div>

<\/i><\/i><\/span>Ingredients<\/span><\/a><\/h1><\/div>
\n

Fresh garlic (48%), anchovy fillets (27%) (anchovies, olive oil, salt), olive oil.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>NUTRITION FACTS<\/span><\/a><\/h1><\/div>
\n
\n
\n
\n
\n
\n\n\n\n\n\n\n\n\n\n\n\n\n
Mean values<\/th>\n100g<\/th>\n<\/tr>\n<\/thead>\n
Calories (kcal)<\/td>\n277<\/td>\n<\/tr>\n
Fats (g)<\/td>\n25,6<\/td>\n<\/tr>\n
of which saturated (g)<\/em><\/td>\n4<\/em><\/td>\n<\/tr>\n
Carbohydrates(g)<\/td>\n4,3<\/td>\n<\/tr>\n
of which sugars(g)<\/em><\/td>\n4<\/td>\n<\/tr>\n
Fiber (g)<\/td>\n0<\/td>\n<\/tr>\n
Protein (g)<\/td>\n8<\/td>\n<\/tr>\n
Salt (g)<\/td>\n4,6<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
<\/div>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>ALLERGENS<\/span><\/a><\/h1><\/div>
\n

Anchovies
\nGluten-free
\nLactose-free<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>ADAPTED TO<\/span><\/a><\/h1><\/div>
\n

Paleo, low-carb, ketogenic<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>ORIGIN<\/span><\/a><\/h1><\/div>
\n

Garlic: Europe
\nAnchovies: Mediterranean Fao 37, East Central Atlantic Fao 34, Northeast Atlantic Fao 27
\nOlive oil: Europe
\nWhite wine: Europe<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>CONSERVATION<\/span><\/a><\/h1><\/div>
\n

Store in a cool, dry place, away from heat sources
\nConsume within 3 days of opening.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

frequently asked questions<\/h2><\/div><\/div><\/div>