Bagna “cauda”

The salted anchovies, garlic and extra virgin olive oil are the INGREDIENTS of this traditional sauce from Piedmont, whose origins have been lost over time. Bagna Cauda was the celebration of the vegetable garden, because it used the last vegetables that the soil, up until the beginning of January, was still able to yield. It was eaten and still today IS ENJOYED heated and kept warm on the table using the traditional terracotta bowls, which for the winter months have the space for being heated by a small candle. The following raw vegetables can be enjoyed with the Bagna Cauda: thistle, savoy cabbage, peppers, Jerusalem artichokes or boiled potatoes, baked beets, grilled peppers or peppers "smuià 'n 'tla rapa 'd grignulìn", that is soaked in Grignolino marc.