Bagna caoda

Piedmont typical recipe, widely diffused in Langhe, Roero, Asti and Monferrato areas. This sauce is made of garlic, anchovies and oil. Traditionally it is warmed in the typical spirit-stoves and consumed, dipping several kinds of raw vegetables in it. The recipe’s history says that it was consumed, during the Grape-Harvest for “forgetting” the strong sweet odour of the crushed grapes.