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bagna cauda

La Bagna Càuda is a UNESCO heritage site

and this is the traditional recipe,

filed: by red dot,




-12 heads of garlic,
-6 wine glasses of olive oil (extra virgin ed) and, if possible, a glass of walnut oil,
6 ounces of red Spanish anchovies.


Cut the previously stripped and sprouted garlic cloves into slices. Place the garlic in an earthenware pan, add a glass of oil and start cooking over a very low heat, stirring with a wooden spoon and taking care that it does not take color; then add the desalted anchovies, boned, washed in red wine and dried, stirring them gently. Cover with the remaining oil and cook the sauce over low heat for half an hour, making sure that the syrup does not fry. At the end of cooking you can add, if you like a softer taste, a piece of fresh butter. Pour the syrup into the appropriate "fujot" (earthenware stoves) and accompany it with the following vegetables: raw: Nizza Monferrato humped thistles, Jerusalem artichokes, hearts of white cabbage, endive and escarole, fresh peppers and stalks, quartered and immersed raw onions in barbera wine; cooked: red beets, boiled potatoes, baked onions, fried pumpkin, roasted peppers. it is tradition to collect the “thick of the wet” at the end by scrambling the egg inside


garlic postproduction, not only a delight for the eyes, but also for the palate!

it goes like this:

Equipment needed: a terracotta dian; a s-cionfetta or an earthenware warmer full of embers; failing that, an alcohol stove; a wooden spoon; a flame retina if you cook with gas.

1. Soak the dian in cold water and leave it for at least a couple of hours: this will prevent it from cracking while cooking the sauce.

2. Soak the anchovies in abundant fresh water; after 5/10 minutes carefully bone them, dry the fillets obtained and keep them ready in a container. Anchovies must be washed with water only.

3. Dedicate yourself to garlic: peel it, then cut each clove in half lengthwise and remove the internal sprout (very important operation!). Collect the treated cloves in a saucepan and cover with fresh milk. Bring to a boil, then lower the heat and let it simmer very slowly for 15/20 minutes, until the garlic has reached a very soft consistency.

4. Remove the dian from soaking and dry it well. Put it on a very moderate heat (if you use a gas cooker do not forget the flame-break net) with half a glass of oil. When the oil begins to heat up, add all the anchovies, and taking care not to fry it, stirring with a wooden spoon let them melt completely.

5. At this point add the garlic drained from the pre-cooking milk residue; mix well, and mash the wedges with a wooden spoon until they have a creamy consistency.

6. Add all the remaining oil and possibly the butter; always on very low heat, continue cooking for 20/30 minutes. The oil must never fry.

7. If you are lucky enough to have a s-cionfetta (or another earthenware warmer) and a fireplace, make a nice fire of vine or olive wood.
Make a bed of ash in the s-cap, fill it with embers for two thirds of its capacity, and cover them with a blanket of ash. Place the warmer in the middle of the table, place the dian della Bagna on top of it so that it will keep at the optimal temperature throughout the evening. If you do not have such equipment folded on the trestle of the fondue bourguignonne and on the relative alcohol stove, but make sure to carefully monitor the flame so that it never fryes or on the contrary does not cool too much. Same rule if you use terracotta "fujot" pignattini.


The etiquette of Bagna Cauda prohibits making "palot" and can be concluded with egg and truffle - There is a behavioral "etiquette" of the Bagna Cauda eater that prohibits, for example, excessively "loading" one's bite using cabbage leaves or other pieces of vegetables as a “palot” (scoop) collecting too much of the “rich” part of the sauce. It is also inconvenient to dip pieces of vegetables that have already been bitten, or bread which, if soaked, would remove dishonest quantities. The newbies of the Bagna pay attention to the first bites, sunburn is a very frequent possibility. It all dips together in a cheerful and vociferous confusion: there are no shifts or other formalisms to respect. In many cases, the final rite requires that a scrambled chicken or quail egg is slowly cooked in the dian while it is still hot, which can be enriched with a "grattatina" of white truffle. Also widespread is the presence of hot broth with "cleansing" functions of opening the stomach in view of the Bagna Cauda or closing it at the end of the ritual.

our advice:

-Barbera docg

-Nebbiolo docg



for the most demanding:

- barolo docg



garlic and taleggio soup

Ingredients for 4 people:


- stale bread - 100 gr
- parsley - 30 gr
- garlic - 8 cloves
- eggs - 2
- chicken broth - 1 liter
- extravirgin olive oil. - 2 tbsp
- Taleggio - 100 gr





Finely slice the garlic and brown it in oil. Cut the bread into large cubes and toast it in the oven, then add it to the sautéed oil and garlic, sprinkling everything with the broth. Beat the eggs with the finely chopped parsley and add it to the hot soup while continuing to whisk. Then add the Taleggio flakes and serve immediately.


Difficulty: very low

Preparation: 10 min

Cooking: 15 min

Doses for: 4 people

Low cost


Garlic 4 cloves

Peeled almonds 50 g

Extra virgin olive oil 250 ml

Parsley to chop 2 tbsp

White wine vinegar 2 tbsp

  1. Salt up to taste

Black pepper to taste

Potatoes 80 g

To prepare the garlic sauce, wash the potato well and put it to boil with all the peel in salted water; when it is cooked (prick it with a fork to check the cooking), drain it and let it cool. Once cold, peel it and cut it into wedges. Peel the garlic and place it in the mixer (if you prefer you can use a mortar), add the peeled almonds, parsley, vinegar, potatoes, salt, pepper and blend everything incorporating the oil a little at a time.

Once you have a thick cream, the garlic sauce will be ready to be served with your dishes.



(source and photo )


Sauce Aioli (pronounced aiolì) is a garlic-based sauce of Provençal origin and widely used especially in Piedmont. It is very similar to mayonnaise also in the preparation process and is generally used to accompany raw or boiled vegetables, hard-boiled eggs and boiled or grilled meats. The following doses are used to prepare a bowl of about 300-350 grams of sauce. The recipe that was given to me a few years ago involved the use of peanut oil, but I used extra virgin olive oil and the result was excellent. So among the ingredients I will indicate both alternatives.

The first thing to do is to harden an egg, cool it and separate the yolk from the white.

Then squeeze the lemon and filter the juice that you will keep aside.

Immediately after, clean the garlic cloves, deprive them of the internal germ and crush them together with the salt in a mortar until a sort of fairly thick cream is obtained. If you do not have a mortar, you can blend them, always together with salt and a tablespoon of oil.

Transfer the garlic pesto to the glass of the blender and add the yolks of the other two eggs. Be careful though! Both the eggs and the oil must be strictly at room temperature.

Operate the blender at minimum speed and pour the oil slowly until a thick cream is formed whose appearance will be very similar to that of mayonnaise.

At this point, stop the blender, add 1 or 2 tablespoons of lemon juice and the crumbled hard-boiled egg yolk.

Blend again for a few seconds, then add salt and pepper to your liking and if you want, add more lemon juice.

Transfer the sauce to a bowl, cover it with cling film and keep it in the fridge for up to 6-7 days.

Warning: whoever gave me the recipe recommended me to be very careful because, since the aioli sauce preparation process is very similar to that of mayonnaise, the sauce could go crazy. In this case it will be good to remove it from the blender, add another egg yolk and whip it with a little oil.

Then transfer everything to a bowl and gradually add the crazy one to the new sauce, stirring gently from the bottom upwards so as not to dismantle everything again. Also, if you want a slightly thicker sauce, you can add a small boiled potato.

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