The delicious Piedmontese speciality, bagna caùda, is traditionally served as a hot sauce in a glazed terracotta container warmed over a night-light, into which vegetables are dipped. In this more elegant version, the potently flavoured sauce (which literally translates as ‘hot bath’) is used to smother roasted sweet peppers. The classic dip is served to celebrate the end of the grape harvest, and the final dregs are added to beaten eggs, which would subsequently be scrambled and scooped up with hunks of bread.
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