Italiano
€12,00
The peppers in Bagna Cauda, are a classic combination of Piedmontese cuisine.
Out of stock
The peppers in Bagna Cauda, are a classic combination of Piedmontese cuisine, as the variant that sees them combined with tuna sauce, it is not uncommon to find them in the menus of restaurants in the Langa, which offer the “round” of typical appetizers.
It is a simple and genuine dish, but certainly not trivial, with a tasty and particular taste. In fact, the natural taste of the delicate and almost sweet bell pepper, goes perfectly with the salty, seafood anchovies, which are the main ingredient of Bagna Cauda, a typical traditional sauce. A well amalgamated emulsion composed of these little fish, olive oil and garlic cloves.
| Weight | 0,3 kg |
|---|---|
| Region of origin | Piedmont |
| producer | MA. EL. AZIENDA AGRICOLA |
| packaging | 300 gr. |
| Zona di produzione / lavorazione | SESSAME (AT) |
| Main ingredients | peppers, ACCIUGHE in sunflower oil, garlic, olive oil, VINEGAR, MILK |
| appearance | anchovies, vinegar, milk |
| color | yellow/red peppers, bagna cauda. |
| smell | peppers and bagna cauda |
| Taste | savory salty |
| allergens | Anchovies, vinegar, milk |
| conservation method | after opening, keep refrigerated |
| designation | Tq.I.P. |
| Recommended pairings | bread, breadsticks and Btaly wheat focaccia. Local red wines such as Dolcetto and Barbera. |
| 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 1027 kJ / 250,5 kcal
PROTEINS 6 g
FATS 20,95 g of which saturated fatty acids 3,10 g
CARBOHYDRATES 8,25 g of which sugars 7,2 g
SALT 2,87 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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