The tradition of Piedmont
Native to Lower Piedmont, the name of this recipe literally translates from the dialect as ‘hot sauce’. A preparation based on anchovies and garlic, which is enriched with a drizzle of cream to make it even tastier.
According to the most authentic story, this recipe would be prepared in autumn – during grape harvest time – for farmers returning from long and tiring days of work. Rather than a simple dish, Bagna Càoda is a convivial ritual: it is usually served at the centre of the table in a special clay bowl and shared among the diners.