The Tipp
Bagna Cauda with Seasonal Vegetables
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The quintessential convivial ritual of Piedmontese cuisine, served during the autumn months. A thick, rich and intensely aromatic sauce made with garlic slowly cooked in milk, extra-virgin olive oil and abundant desalted anchovies, which melt down to form a cream. It is served in traditional fojòt to dip cooked and raw local vegetables.
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