Here is the fascinating story of Bagna Cauda, the oldest Piedmontese recipe, and how to prepare this delicious sauce that celebrates the tradition and hospitality of the Langhe.
In the heart of Alta Langa, among hills and vineyards, there is a recipe that has warmed the hearts and tables of Piedmont for centuries: Bagna Cauda. Considered one of the oldest and most representative dishes of Piedmont, Bagna Cauda is more than just a sauce—it is a symbol of conviviality, tradition, and local culture. But what is its origin? And how is this delight, which has conquered generations of those lucky enough to taste it, prepared?
The Medieval Origins of Bagna Cauda
The history of Bagna Cauda dates back to the Middle Ages, when Piedmontese merchants traveled the “salt routes” between the Langhe and Liguria. It was along these trade routes that salted anchovies, easily preserved, became an essential ingredient in local cuisine. Combined with garlic and olive oil, the hot sauce called “Bagna Cauda” soon became a shared dish during the cold autumn and winter months, bringing friends and families together around the table.
A Ritual of Conviviality and Tradition
Bagna Cauda is not just a dish—it is a true ritual. Traditionally served in a small terracotta pot called a “fujot,” it is kept warm by a live flame beneath the container. Each diner has their own fujot and, armed with fresh seasonal vegetables such as peppers, cardoons, fennel, and Jerusalem artichokes, dips them into this creamy, flavorful sauce. The preparation and consumption of Bagna Cauda represent a moment of sharing and conviviality, perfect for warming up cold winter evenings.
The Traditional Bagna Cauda Recipe
Ingredients for 6 people:
• 300 g of salted anchovies
• 10 garlic cloves
• 300 ml of extra virgin olive oil
• 50 g of butter (optional)
• Fresh seasonal vegetables: peppers, cardoons, fennel, carrots, Jerusalem artichokes, cauliflower
Preparation:
1. **Cleaning the Anchovies:** Desalt the anchovies under cold running water, remove the bones, and gently dry them.
2. **Preparing the Garlic:** Peel the garlic cloves, remove the central sprout, and finely chop them.
3. **Cooking the Sauce:** In a terracotta pot, heat the extra virgin olive oil over low heat. Add the chopped garlic and cook it slowly without letting it brown. Add the anchovies and continue stirring until they completely dissolve.
4. **Finishing:** Add the butter (optional) to make the sauce even creamier. Let it cook over low heat for about 30 minutes, stirring occasionally.
Tips for Enjoying Bagna Cauda to the Fullest
Serve Bagna Cauda hot, accompanied by a wide variety of fresh, crunchy vegetables. For an authentic experience, pair it with a good Piedmontese red wine such as Barbera or Dolcetto, whose fruity and tannic character perfectly balances the sauce’s savoriness.
Bagna Cauda is a story of passion, tradition, and love for sharing. Preparing and enjoying it means embracing the soul of Piedmont, celebrating the flavors and traditions that make this region unique.
Plan a great evening with friends, cook it, and… let me know!
See you next time!
Book your stay