Piedmontese Hot Oil, Garlic and Anchovy Dip

Bagna Caoda

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

Traditionally, this classic Piedmontese dip is served in a terracotta pot placed over hot embers, preferably oak, to keep it hot. All this is much too complicated for the average household, so I recommend you use a fondue set instead, or alternatively some kind of heating tray with a night light set underneath. It is served with a selection of vegetables which are dipped into the bubbling garlic and anchovy mixture and eaten at a leisurely pace.

For decades, the dip was made with wa