Salted anchovies, garlic and extra-virgin olive oil are the ingredients of this Piedmontese sauce whose origin is lost in the mists of time. Literally translated as "hot bath," this dipping sauce is served hot with raw seasonal vegetables.
Warm it up in a pan on low heat with extra-virgin olive oil (the oil should be 1/3 of the mixture) until it is very hot. In the meanwhile, prepare some fresh vegetables, preferably carrots and fennel. Wash, trim and cut them according to their type. Pour the Bagna Caoda in a little bowl, dip the vegetables into the sauce and enjoy!
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