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bagna cauda
In ancient times it was used to warm autumnís 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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az. agr. San Martino p.iva 02608190043