Bagna Caoda is a traditional recipe from the Langhe region, symbolising conviviality and sharing. Created in the late Middle Ages as a poor peasant dish, it was prepared on the occasion of the tapping of new wine and is now considered a true Piedmontese speciality.
It is made with three simple, authentic ingredients: garlic grown in the Langhe, salted anchovies brought by the anchovy fishermen of Val Maira, and olive oil, which was traditionally traded with Liguria. The name, in dialect, means “hot sauce”.
It is still served today according to tradition: hot, in earthenware or copper containers, accompanied by seasonal vegetables.