The green ‘bagnetto’, (or ‘bagnet verd’ in Piedmontese dialect) is a typiccal green sauce made of parsley and salted anchovies.
The ingredients are simple and genuine, easy to find in the territory, and they are, in right proportions, excellent to combine with meat. In the Piedmontese gastronomic tradition, the ‘bagnet’ is often eaten with another famous dish of the local cuisine ‘il gran bollito misto’, that consists of boiled meat.
Apart from this, its fresh and salty flavour also goes well with Tomino and other Italian goat cheeses, with potatoes, and also with delicious croutons.
The ‘bagnet’ certainly has a very ancient origin in the Piedmontese cuisine, indeed, the recipe for this sauce was found in ‘Science in Cooking and the Art of Eating Well’ (1891) by Pellegrino Artusi, which has been on the tables of the territory for at least two centuries.
This ‘bagnet verd’ is certified with PGI (Protected Geographical Indication) from Piedmont.
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