Delicious sauce made with garlic and anchovies characteristic of Piedmontese cuisine and particularly of the Langhe and Monferrato
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Suggestions: prepared with garlic, anchovies and olive oil and it must be tasted very hot with cooked or raw vegetables such as potatoes, fennel, celery, peppers, chard, Jerusalem artichokes etc. or as a sauce for pasta or polenta and roasted peppers
Ingredients: 40% Garlic, Olive Oil, Milk, Anchovies 8% Salt
Allergens: milk and dairy products, fish.
Manufactured in a facility where celery it been used
Best before: 18 months from date of manufacture
Store in a cool, dry place away from heat and direct light
Once opened, store in the refrigerator and use within a few days
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