Bagna caöda

Typical Piedmontese sauce with garlic and anchovies.

Typical Piedmontese sauce of the peasant tradition. Perhaps the best known.

This specialty is eaten very hot by dipping various types of vegetables usually divided between raw and cooked (thistles, baked onions, raw or cooked peppers, raw cabbage leaves, cauliflower, Jerusalem artichoke, beets, cooked potatoes, radishes, turnips and many others).

It is often served with fried polenta, superb with roasted peppers.

Also try it on pasta, pizza and seared fillet.

Bagna Caoda goes well with full-bodied red wines such as Barbera, Nebbiolo, Barbaresco or Dolcetto.