Regional cooking Piedmont, bagna cauda

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	`BAGNA CAUDA`

	`In ancient times it was used to warm autumn’s evenings and it is a classic Piedmont recipe accompanied with vegetables. The dish has an intense flavour that identifies the link between Piedmont and Liguria, marrying autumn vegetables and garlic with olives oil and anchovies. Peppers, fennels, the hunchback thistle of Nizza Monferrato and tapinambur blend in perfect harmony with Bagna Cauda (hot sauce) produced with olive oil, anchovies and garlic dissolved in milk.`

	`Wine: Barbera d'Asti`

	`Season: autumn and winter`

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