Christian Petruccelli from luxury DMC Bespoqe gives us a taste of Bagna Cauda, a traditional and simple warm dish from Piedmont usually served as the weather turns cold.   

Gastronomic Storytelling:   
The Bagna Cauda is a festive dish for the fall season. It’s easy to prepare with a characteristic taste that will linger in your memory for a long time. The simple preparation includes just oil, garlic, and anchovies, cooked slowly until they melt together and create a very tasty sauce. The bagna cauda mixture is served in small terracotta dishes placed in the middle of the table and kept warm by the heat of a small candle underneath. Those at the table then dip their seasonal vegetables in the warm sauce to savor the flavor.  

Best Enjoyed:  
Some say that bagna cauda (literally translated “warm sauce”) was born as a rustic, simple, and enjoyable dish to contrast the elaborate cuisine of the rich and noble. Traditionally, it was a dish consumed during the harvest period and was served to the grape pickers as a reward for their work. Aristocrats allegedly despised the sauce for its abundance of garlic. But today, bagna cauda is certainly a unique addition to a large table surrounded by friends, accompanied by big plates of crunchy vegetables and homemade bread, and washed down with a glass of aged red wine like Barolo or Barbaresco. True gourmands cannot resist enjoying this dish with a generous portion of Alba white truffle. 

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