Traditional Bagna Cauda with vegetables and chopped Fassona beef

Redazione

Served piping hot in the typical terracotta fujot heated by a small candle, this bagna cauda is considered one of the best in the area. The sauce follows the traditional recipe, made with garlic carefully softened in milk, extra-virgin olive oil, and plenty of salt-cured anchovies slowly dissolved over low heat. It is accompanied by a rich platter of cooked and raw seasonal vegetables (such as cardoons, Jerusalem artichokes, and peppers) and a generous portion of prized Piedmontese Fassona beef battuta.