Sauces to accompany meat... but not only...
Made from simple raw ingredients, two traditional sauces, Bagnet Verd (a green sauce) and Bagnet Ross (a red sauce), stand out as special because of their classic taste. Rich in flavour and character, the parsley-based Bagnet Verd and Bagnet Ross, with tomatoes and peppers, are classic accompaniments for meat, in particular boiled meat (bollito), and second courses of Piedmont cuisine.
These sauces are very good with traditional boiled meat, a festive dish par excellence. They are also suitable for use with lighter slices of grilled meat or with cheese made from cow’s milk or a mixture of milks. They can be served as an appetizer on a slice of toasted bread (bruschetta). Another classic pairing is with salted anchovies, as also suggested by the Cascina Revignano .