Aree Protette Astigiane

Bagnèt Verd is a rather liquid and green sauce widespread in Piedmont. The original recipe was invented by Giovanni Vialardi, Carlo Alberto's chef and confectioner, with parsley, garlic, hard-boiled egg yolk, soft parts of bread, vinegar, salt,...

Carpione is a dressing produced in Piedmont. It has a scented aroma and a strong taste for the presence of vinegar, onions, garlic, oil, salt, spices (pepper, etc.), and aromatic herbs (sage, etc.). It is used to dress fried bread-crumbed meat, fish,...

Grape Mostarda or Cognà is rather dense, like a jam. It is characterized by a dark color and a sweet taste.