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Oil, garlic and anchovies: these are the basic ingredients of bagna cauda (also known as “bagna caoda”), one of the symbols of Piedmontese cuisine.
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Oil, garlic and anchovies: these are the basic ingredients of bagna cauda (also known as “bagna caoda”), one of the symbols of Piedmontese cuisine.
This sauce, in fact, is the ideal condiment for vegetables, so much so that it is not by chance that we speak of a hot variant of the pinzimonio typical of the spring and summer seasons.
Its history has its roots in the medieval period and deserves to be deepened and known, also because we are not talking about a simple sauce, but a real ritual. The Middle Ages is the time when this sauce was introduced for the first time.
It was a custom of the Piedmontese peasants who needed to protect themselves from the winter cold: the main evidence locates the birth of bagna cauda in the areas of Asti, Monferrato and Langhe, just in the places where the owners of the vineyards used to celebrate new wines with vegetables and this hot sauce, a real poor dish.
On the contrary, the noblest classes did not particularly like the recipe, due to the excessive presence of garlic. Many centuries have passed since those years, but still today it is customary to consume the sauce sitting around the table, with an earthenware container that keeps the temperature high. At this point doubt may arise. How is it possible that one of Piedmont’s main recipes is based on anchovies, given that the region is landlocked?
The explanation is simple.
In the Middle Ages there were obviously no fishermen in the northern region, but the anchovies were, since salt was very expensive and from the mountains you could follow the roads leading to Liguria to buy it at lower prices. The salt was then hidden inside barrels and covered with anchovies.
The fish was then sold at very competitive prices: the contact with salt made them tastier, as well as prolonging the conservation.
| Weight | 0,3 kg |
|---|---|
| Region of origin | Piedmont |
| producer | MA. EL. AZIENDA AGRICOLA |
| Zona di produzione / lavorazione | SESSAME (AT) |
| packaging | 300 gr. |
| Main ingredients | ANCHOVIES fillets in sunflower oil, garlic, olive oil, MILK |
| appearance | homogeneous sauce |
| color | light brown |
| smell | mainly garlic and anchovies |
| Taste | strong taste of garlic and anchovies |
| allergens | milk, anchovies |
| conservation method | after opening, keep refrigerated |
| designation | Tq.I.P. |
| Recommended pairings | spaghetti alla bagna cauda, fresh seasonal vegetables |
| Expiration date | 31/12/2024 |
| smaltimento | glass jar with aluminium cap; the metal/aluminium collection cap and the glass collection jar. |
Nutritional values
NUTRITIONAL VALUES PER 100 G:
ENERGY VALUE 1855 kJ / 449 kcal
PROTEINS 12 g
FATS 40,3 g of which saturated fatty acids 5,5 g
CARBOHYDRATES 7,1 g of which sugars 1,2 g
SALT 3,7 g
FIBERS 1,2 g
The producer
From generation to generation…and from garden to table!
We’re in Sessame, a small village of 250 inhabitants nestled in the Astigian hills, where farming tradition, love of the land, passion and the drive to experiment results in the creation of modern products with traditional tastes.
The Ma.El company is a small, family owned and operated business founded in 2000 but has much older roots. In fact, the Penna family has been cultivating six hectares of vineyards on their property surrounding their home since the last century. From these vines they produce table grapes, for consumption and wine, which they store in their cellars.
Their activity in viticulture was passed down from the owner’s parents until 2000 when it was handed over to Mrs. Elena. She decided to change course: abandoning the sole, long-established cultivation of vines with the objective of exploring new possibilities in order to rewrite the future of the business. This entrepreneur has long loved experimenting in the kitchen, mastering traditional flavours. As a result, beyond the cultivation of biological fruits and vegetables, typical to countryside living, she decided to create a laboratory to transform these goods into gastronomic delights.
Today, three generations of Penna’s are working in the business. Grandma, “Nonna” Maria Pia, the foundational member with direct ties to the Piedmont farming tradition, has been taking care of her terrain with love and dedication for years. Her daughter, Elena, after years of service as an educator in the special needs community, changed her path and reinvented herself as cook and farmer, following in her mother’s footsteps. Finally, the “millennials”, the young grandchildren of Maria Pia, Victoria and Patrick, hairstylist and future composer, respectively, while following their passions, never forget their own roots and actively participate in the historic family tradition.
The Penna family business offers a vast selection of typical, local products traditional to the Piedmontese of Langa. Among these products one can find classics such as “bagna cauda”, a shared dish to savour with fresh vegetables; an ideal comfort food for a cold winter’s evening next to a warm fireplace. The “bagnet”, found in both red and green versions, is a Piedmontese sauce that is perfect to accompany a stew, but also excellent simply spread on crostini for a delicious appetizer with a good glass of wine. The “bon appetite” is a typical Piedmont appetizer with a mixture of vegetables cultivated by the family at kilometer 0.
Production area
‘Sessame’ (‘Siam’ in Piedmontese dialect) is a small village located in the Asti territory with 250 inhabitants nowadays, but characterised for its settlement in the times of the Roman Empire.
The village seems to have been founded around the year 1000. Its name derives from the Latin number ‘sex’ (6), perhaps because of the number of miles that separate it from the Roman city of Acqui Terme or because six are also the rivers around Asti.
On the hill, where the ancient village extends, we can see the ruins of an ancient medieval castle, which belonged to the Marquises del Carretto.
The main activities of the village are based on agriculture and, above all, on the cultivation of valued wines such as ‘Dolcetto d’Asti’, ‘Barbera d’Asti’ and ‘Moscato d’Asti’ and especially, ‘Brachetto d’Acqui’, a speciality of the municipality, in fact, it seems that it is an autochthonous grape variety born right here.
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