La Bagnetta

Sundried tomato spread with basil and chilli pepper 100% natural. Handmade in family with local vegetables from our region. To spread on toasts, to use with pasta or with fish. An old fisherman’s recipe from Nice that we have revived. In the last century, fishermen would grill small rockfish or seafood (their unsold catches of the day) over the fire : Sardines, red mullet, anchovies…and dip them in a little sauce called Bagnetta. In the local dialect, Bagna means ‘to dip’. The traditional recipe is therefore to spread the Bagnetta on the fish once grilled, then eat them with a nice mesclun salad, fresh tomatoes and pine nuts.