€5,78
A typical sauce from the cuisine of the Arroscia Valley, inland from Imperia, it derives from the medieval 'agliata' (like the French aioli and the Spanish alioli).
Made with olive oil, egg yolk, Vessalico garlic and salt.
An excellent ingredient for aperitifs and bruschettas, it delicately accompanies baked fish or boiled meat dishes.
Olive oil 50%, egg 17%, Vessalico garlic 4%, corn starch, lemon juice salt.
Energy value: Kcal 597 - Kj 2497 - Fats: 59.75 g of which: saturated fatty acids: 9.24 g - Carbohydrates: 13.37 g of which: sugars: 0.53 g - Protein: 3.54 g - Fibre: 0.0 g - Salt: 3.89 g
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