Tapenade noire - 130g
Black olive paste flavoured with capers, garlic and anchovies.
€10.50
Le Clos de Laure
Bagna Cauda - 130g
€10.50
(€80.77 kg)
Available stock: 13
Tax included
Warm sauce with anchovies and garlic, a traditional Niçoise specialty. Perfect as a dip with veggies, on toast, or to enhance dishes. Intense, artisanal flavors from Clos de Laure.
Description
Le Clos de Laure - Bagna Cauda
A genuine speciality of Piedmont and emblematic of Nice cuisine, Clos de Laure's Bagna Cauda is a hot sauce made from finely worked anchovies, garlic and olive oil. Prepared by hand in Nice, this authentic recipe offers a creamy texture and an intense flavour, perfectly balanced between the saltiness of the anchovies and the candied sweetness of the garlic.
Bagna cauda is a sauce with preserved garlic and anchovies, traditionally served hot or warm with raw vegetables. This Niçoise-style “fondue” is excellent as a summer aperitif with a nice basket of fresh, crunchy vegetables to dip in. Purple artichokes, mushrooms, celery, carrots, broccoli, Nice courgette, cucumber... You can also spread it on grilled toast as an appetiser.
A warm, generous Mediterranean concentrate, embodying Clos de Laure's traditional know-how and taste of the land.
13 Items
Data sheet
- Netto weight
- 130g
- Allergens
- Contains fish and lactose.
- Ingredients
- Garlic, anchovies, olive and sunflower oil, milk, lemon juice, salt, pepper
- Producer
- Le Clos de Laure, 10 avenue du Général de Gaulle, 06340 Drap, France
- Average Nutritional values per 100g
- Energy value: 1665kJ/403kcal - Fat: 39g thereof saturated fat: 5.3g - Carbohydrates: 1g thereof sugar: 0.5g - Protein: 13g - Salt: 9.7g
- Consumption instructions after opening
- Refrigerate after opening
- Best Before
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Warm sauce with anchovies and garlic, a traditional Niçoise specialty. Perfect as a dip with veggies, on toast, or to enhance dishes. Intense, artisanal flavors from Clos de Laure.
Chosen in person
Why Laroche?
“If it comes from you, it is always good. I do not need to taste it.”A chef to Louis-Pierre
20+ years
Cooked for his family as a teenager, selecting for Laroche since 2003
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