Piedmontese Bagna Cauda

The origin of the dish

Bagna Cauda is a dish of medieval origins, traditionally associated with the community.
Warm and substantial, it was mainly consumed by farmers in cold periods, but also to celebrate the end of the harvest.
A poor dish that has been able to cross all eras and come to us in its original recipe.

The Original Recipe

Bagna Cauda is a creamy and thick sauce, flavored with the strong presence of cooked garlic and the combination of oil and anchovies. It is generally accompanied by cooked or raw seasonal vegetables, enjoyed after being dipped in the sauce.
The traditional bagna Cauda is served on the table with an earthenware pan, which takes the name of dian, and kept at temperature thanks to the presence of an earthenware warmer filled with live embers.

The Exaltation of Taste

In the Piedmontese tradition, Bagna Cauda is accompanied by full-bodied red wines such as Barbera d'Asti DOCG .