PARSLEY MUSTARD FOR MEAT
The name of this sauce comes from the colour that the main ingredient gives to it, the parsley. It dates back to an ancient Piedmontese recipe: the first chef who made this sauce was at the service of Savoia. But, over time, this recipe began a pivotal element of the Piedmontese cuisine: grannies made this sauce in their kitchens: they mince the parsley and added olive oil, anchovies and garlic as we do today. The result is a tasty sauce to which we add mustard to make the product creamier and flavoured. It is excellent with boiled meats, vegetables, for instance slices of tomatoes, boiled potatoes, toasted bread, fresh cheese made with goat's or cow's milk etc.
(cartons: 12 items of 130 g)

PEPPER MUSTARD FOR MEAT
The name of this sauce comes from the colour that the main ingredient gives to it, the pepper. It dates back to in the court of the Savoy Royalty, meat dishes were served accompanied by several sauces among which was the Bagnèt Ross, at that time known as “Cold Tomato Sauce". But, over time, this recipe began a pivotal element of the Piedmontese cuisine.  This recipe, still today prepared according to the ancient tradition, gives origin to a delicious sauce, ideal with meat, such as Piedmontese boiled meat. it can also be served on a slice of hot bread as an appetizer.
(cartons: 12 items of 130 g)

BAGNA CAUDA
This delicious product (literally hot sauce) is a traditional condiment which dates back to the late Middle Ages when the farmers created a new and unusual dish: a rustic dish, with distinct flavours that contradicted the usual meals of each day. The prestigious garlic, the salty anchovy and the olive oil create a tasty dish for the winter. Bagna Cauda is usually served with traditional vegetables of Piedmont like grilled peppers, cardoons, boiled cauliflower, radish, leeks, carrots, Jerusalem artichokes and lettuce, steamed potatoes, baked onions and red chard. It also goes well as a pasta sauce and with boiled or scrambled eggs.
(cartons: 12 items of 80 g - 180 g)