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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.

Till today the Prunotto farm still use the same recipe handed down for generations in our family, the three classical ingredients are still the only ones we use to create 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



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