Bagna Cauda is a traditional Piemontese dish/sauce made of three simple ingredients: oil, anjovis and a lot of garlic. You dip any kind of raw vegetable, cooked potatoes and/or bread into the Bagna Cauda and in the end you can even poach an egg in the remaining sauce. The so called “Bagna Cauda Day” can be booked in most restaurants during the last weekend of November and the first weekend of December.
A very nice way to spend the evening with your friends and celebrate a tradition of a place we now happily call our home. Beware, however, that you do not visit anyone the next day unless they have had Bagna Cauda as well.
