Sun-dried tomato cream with basil and chili. Prepared in an artisanal way and 100% natural. Handmade. The bagnetta is an old recipe from Nice fishermen that we have revived. In the last century, fishermen sold their fish on their small boats. Once the day was over, they would return home with the small rockfish they hadn't sold. To eat these fish with slightly dry flesh, they used to accompany them with a sauce made from tomatoes, basil, chili, and olive oil. We remembered this old recipe and adapted it to make it as delicious as possible. Culinary tips: To be enjoyed on toast as an appetizer. On a red mullet fillet. To accompany pasta. To fill a sandwich like a pan bagnat. As a base for a savory vegetable tart. Net weight: 130 g.