Bagna Caoda or Bagna Cauda Bagna Caoda or Bagna Cauda is a typical Piedmontese sauce made with anchovies, oil and garlic and used as a dip for fresh autumn vegetables.
The origins of bagna caoda are half shrouded in mystery because it is not known exactly when, where and who invented this dish, which does not even have a town of residence. What we do know, however, is that the winemakers of the late Middle Ages used this recipe to celebrate a very important event, the drawing of the new wine.
Bagna Caoda is served with fresh or cooked vegetables.
Glass jar - 180 g
43% garlic, extra virgin olive oil, olive oil, 27% anchovies, cream, butter, spices, salt.