A simple dish of the peasant tradition that is eaten when the temperatures begin to fall. The bagna cauda is a sauce that comes from the long and patient cooking of garlic, extra virgin olive oil and anchovies. Served on the table in the dian, the terracotta cooking pot, and kept warm thanks to a warmer, the bagna cauda is eaten by dipping raw and cooked seasonal vegetables such as cardoons, Jerusalem artichokes, cauliflower, baked onions, raw or grilled peppers, steamed potatoes, turnips, etc..
