Bagnet Verd (Piedmontese Parsley Sauce)

Olive oil has been the main cooking fat and source of energies for the Italian regions of the centre/south and of those along the coast, where the climate was mitigated by the influence of the sea. This is, for instance, the case of Liguria, a region of the North-West consisting in a thin strip of land along the Tirreno Sea. Introduced first by Greek and Phoenicians, the cultivation of olive trees has seen a major expansion in the Middle Ages with Benedictine monks, who cultivated olive trees in the form of a local varietal, Taggiasca. Taggiasca olives are small in size and have a delicate flavour, and are still now the main varietal in the Ligurian PDO olive oil.

Exchanges of goods between bordering regions have always been crucial for local populations, especially for those who didn’t have direct access to the sea. Salt, in particular, was a most precious good, utilised for many purposes, but mainly as a preservative. “Salt ways” started from the coast and developed along the inner lands.

In time, more goods started to be transported and exchanged alongside salt. One of them is olive oil. As a matter of fact, the oil produced in Liguria started to be sold, together with salt and other goods such as preserved fish, to the people of Piedmont, who utilised it in various preparations as an alternative to butter. This is especially true for the Southern part of Piedmont, Langhe, a hilly area which wasn’t high enough to justify big dairy farming, but that could count on the oil coming from the South for cooking, seasoning and preserving.

Many traditional Piedmontese recipes reflect the crucial role played by olive oil in the local cuisine. They can be sauces, called bagnet in the local dialect, which are served alongside the main (meat) dish; or they can be intingoli, oil-based sauces used as a dip for raw vegetables. These sauces or dips are made all year, but they definitely get their peak quality and flavour in November, when the new oil arrives from Liguria.

A famous traditional dip is bagna cauda (or caoda) – a hot sauce made with oil, garlic and anchovies (also from Piedmont) used for dipping raw vegetables. Another is bagnet verd, a sauce made with parsley, new oil, anchovies, garlic and some bread soaked in vinegar. It’s traditionally served with bollito misto (mixed boil meat, usually beef from the local Fassone breed), which is another classic, fall-winter Piedmontese dish.

Bagnet verd can be also used to season some oven-roasted bell peppers or other types of meat.  Its decisive flavour is definitely not for the faint of heart, and the strong parsley presence doesn’t make it the most versatile thing, but it would definitely give a kick to a sad chicken breast or even a fish fillet. I can imagine it going well even with legumes, too.


Bagnet Verd

a big handful of parsley
1 garlic clove
2 egg yolks, hard boiled
2 anchovies (in oil or even better, in salt)
10 capers
50 g white bread crumb, soaked in good vinegar
Oil (extra virgin olive oil, best if from Liguria)
Fine grain sea salt


Simply smash all the ingredients together (either using a mortar and pestle or in a food processor), adding oil little by little until you obtain the right, creamy and smooth texture. make sure you prepare this a while ahead of serving.



  1. Reb November 19, 2012

    Tocca tu ti scelga cosa vuoi che ti prepari, perchè io – so già- su quel divano, davanti quel camino, vorrei un bel tot di pane tostato ed altrettanto bagnetto.
    Ma vero vero.
    Abbracci a iosa, ora e poi.

    • Valeria November 21, 2012

      ma mi sa che pane e bagnetto alla seconda! 😀

  2. Juls @ JulsKitchen November 19, 2012

    Lovely post. I usually define this kind of sauce simply salsa verde, and you are perfectly right: it can uplift a boring chicken breast or even a a crust of bread to other levels… and here I am again with bread! 😉 I just adore the distinct flavour or parsley, and the vinegar makes me hungry, just from the smell!
    Un abbraccio

    • Valeria November 21, 2012

      I couldn't agree more –it can make miracles. I'll use it for my thanksgiving turkey, too! 😀

  3. karin@yumandmore November 21, 2012

    Wonderful recipe – could you eat it on pasta too??

    • Valeria November 21, 2012

      you surely can, maybe throw in some olives and grate some pecorino stagionato on top …yum! 😀

  4. Emiko November 23, 2012

    I love, love, love what you said about "its presence or absence in a regional dish says a lot not just about the territory, but about a whole culinary system, so much so that Italy can be divided into 'oil regions' and 'butter (or even lard) regions;" – it's a perfect way to describe regional Italian cuisine! Although I've yet to try bagnet vert (well I've had salsa verde in Toscana), I can't get the bagna cauda out of my head, it's a wonderful memory of our trips to Piemonte! x

  5. thelittleloaf November 23, 2012

    I often make a similar sauce but without the egg so am intrigued to see what it tastes like. I also adore bagna cauda – one of those things that's impossible to describe how delicious it is until you try it.

  6. farm to table geek December 6, 2012

    sister. this looks amazing. sort of the fishy sister of sauce grabiche? lovely. and one of my faves. ok, so, i devised this cake for my friends flour company Valeria, and i immediately thought of you. have a look at my new post and PLEASE make it (let me know what you think too). Valeria, it came out to be the best cake i have ever tasted! i hope you are well, and i always, always love spying on you via your lovely posts! xo francis-olive


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