Italiano
€7,00
Red sauce made of tomatoes, peppers, onions and spices.
Out of stock
The red ‘bagnetto’ (or ‘bagnet ross’ in Piedmontese dialect), is a typical red sauce made of tomatoes, peppers, onions and spices.
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. Besides, there are several interesting variants of this sauce such as one made of peppers, cherry tomatoes and chillies.
| Weight | 0,24 kg |
|---|---|
| Region of origin | Piedmont |
| producer | MA. EL. AZIENDA AGRICOLA |
| Zona di produzione / lavorazione | SESSAME (AT) |
| packaging | 240 GR. |
| Main ingredients | tomato, chillies, onion, peppers, cloves, cinnamon, VINEGAR, sugar, salt |
| appearance | uneven sauce |
| color | red |
| smell | tasty and spicy thanks to the presence of peppers |
| Taste | spicy |
| allergens | Vinegar |
| conservation method | after opening, keep refrigerated |
| designation | Tq.I.P. |
| Recommended pairings | boiled meats, boiled potatoes, fresh cheese and tomini cheese |
| Expiration date | |
| 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 465 kJ / 112 kcal
PROTEINS 2,9 g
FATS 3,2 g of which saturated fatty acids 0,6 g
CARBOHYDRATES 14 g of which sugars 13,9 g
SALT 3,5 g
FIBERS 3 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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