Bagna Cauda? is the very first dish that comes to our mind as we think about the traditional Piedmontese cuisine. Precisely, bagna cauda was born among the vineyards in Langhe, Roero, Monferrato and around Asti as a reward for harvest workers, so it is perfect for the cold season. It is a hot sauce? made with olive oil, anchovies, garlic, butter and milk,? where you dip seasonal vegetables? such as peppers, bitter herbs, cardoon, potatoes, Jerusalem artichokes. Since cauda means hot, bagna cauda must be kept hot. Usually it is served in the fojòt, a special double bowl: a candle […]