Bagna Cauda is a sauce made with milk, garlic and anchovies,
typical of Piedmontese cuisine. It is served in special terracotta stoves and heated with a small candle. It is eaten by dipping raw and cooked seasonal vegetables, such as roasted peppers, cabbage leaves,
boiled cauliflower, baked onions, beet, boiled potatoes, etc.
It is also delicious with hard-boiled eggs, as a dip for meat and fish, or as a topping for tagliatelle!!
Montanini’s Bagna Cauda contains no flavorings or thickeners
and is prepared with the best whole milk from Piedmont.