3 Review(s)

“Bagnet Vert” is a traditional condiment in Piedmontese cuisine, usually served alongside the “Gran bollito” (boiled mixed meat), but it also is a component of other tasty preparations. Simply spread on sliced homemade bread, green sauce is the tastiest of snacks. It is a great appetizer on thin boiled veal tongue slices which have been let to cool. It marries perfectly with salt-cured anchovy fillets, after they have been well cleaned and let to rest in the sauce for a few days (“Anciue al vert”) and matches perfectly with the fresh cheese typical of the Piedmontese territory (“Tumin al vert”)