Bagna Càuda
Warm garlic-anchovy dip
A communal winter dip of garlic and anchovies melted in oil and butter, kept warm over a flame for dunking raw and cooked vegetables.
Key ingredients
garlicanchoviesolive oilvegetables
What wine goes with Bagna Càuda?
- Barbera d'Asti DOCG Barbera's high acidity and juicy fruit stand up to the pungent garlic and anchovy.
- Dolcetto Dolcetto's soft tannin and dark fruit tame the dish's intensity.