What are anchovies doing in Piedmont? You won’t believe it, but this recipe, a classic Piedmontese-style appetizer, has ancient origins that date back to the "salt route".
In fact, anchovies were a product much consumed in ancient times in mountainous areas not kissed by the sea, for their taste and their shelf life.
After all, they are also the undisputed protagonists of bagna caoda and "bagnet verd", the famous green sauce prepared to accompany boiled meat.
Anchovies in green sauce ("anciue al verd" in Piedmontese dialect) are a typical appetizer of Piedmontese regional cuisine. In this recipe, the tasty blue fish is enriched with a fragrant sauce made with parsley (bagnetto verde or bagnet verd), garlic and chili pepper.
