Bagna caoda or bagna cauda is a typical Piedmont preparation prepared with anchovies, oil and garlic and used as a sauce for fresh autumn vegetables. Being a substantial dish, it is usually considered a single dish but sometimes it can also be served as an appetizer for a dinner with friends ... In fact, in ancient times, it was during meetings and dinners with friends that this dish was prepared that over time it has become the symbol of friendship and happiness. The origins of bagna caoda are actually half shrouded in mystery since it is not known precisely when, where and who invented this dish, which in fact does not even have a city of residence, but it is known instead that the winemakers of the late Middle Ages adopted this dish. recipe to celebrate a very important event such as the tapping of new wine. For a very long time, bagna caoda remained only the dish of the poor and peasants as the aristocrats abhorred it for the abundance of garlic. Over time, this dish has instead been re-evaluated and, nowadays, there are many trattorias and restaurants, especially in Piedmont, which offer bagna caoda on their menu. As for the origin of the name, we know that bagna caoda derives from the two terms, "bagna" which in Piedmontese means sauce or sauce, and "caoda" which stands for hot: therefore hot sauce.
And it is precisely for this reason that the bagna caoda is served in "fujot", particular terracotta or copper containers with a flame underneath that keeps the sauce warm. Here we present the classic recipe deposited at the Italian Academy of Cuisine and an equally tasty version prepared with milk. Accompany the bagna caoda with autumnal vegetables typical of the region, among which the famous Nizza Monferrato hunchback thistle stands out, to be eaten raw.
Once opened make sure you keep them in the fridge.