Traditional sauce from Piedmont, made with parsley, garlic, anchovies and oil. It can be eaten with boiled meats, with beef tongue, or canapés.
Traditionally paired with tongue or even boiled red meat, it is excellent as a filling for tomatoes and hard-boiled eggs. We suggest mixing the sauce well before use to enhance the quality of the ingredients.
The green sauce, or in Piedmontese “Il bagnet verd” is a typical Piedmontese sauce based on parsley and anchovies with an intense taste of parsley and garlic. There is a mention of this recipe since 1800. We prepare this sauce following the ancient recipe.
