Bagna càuda is a traditional dish from the Piedmont region of Italy. It’s an anchovy and garlic sauce served with dipping veggies like boiled potatoes, bell peppers, fennel, cabbage, and my fave, topinambur root (similar to artichoke).
Troy and I experienced our first bagna càuda in Torino Italy with our hosts Silvia and Julie. Bagna càuda is a prized delicacy reserved for special occasions. It’s often made over the holidays and takes days to prepare. Silvia showed us a faster preparation using jarred anchovies “very high quality, packed in oil” vs. fresh anchovies (where each one needs filleting).
Serve with friends and Barbera wine. Italians only eat bagna càuda on Fridays so that they have the weekend to recover. “And make sure that everyone in your party eats it” touts Sylvia. Bring your after dinner mints.