Bagnetta is an old recipe of the fishermen of Nice. In the last century, the fishermen sold their fish on their small boats. At the end of the day, they would go home with the small rock fish they had not sold. To eat these fish with dry flesh, they used to accompany them with a sauce made of tomatoes, basil, chilli and olive oil. This old recipe has been adapted to make it as tasty as possible. Enjoy it on toast as an aperitif, on a red mullet fillet or as the base of a savoury tart with Provençal vegetables.

Producer: Le Clos de Laure is a young and dynamic business in Nice that is also very conscient of tradition and focusses on artisanal products. It has been founded in 1998 and is specialized on the production of natural products with influences particularly, but not only, of the two cultural zones that Nice represents: the "culture nicoise" and the "culture provencale". In their continous believe in new things they are looking for new and innovative product ideas from the whole mediterranean zone!