Bagna càuda without garlic

Tips

Bagna cauda is a traditional Piedmontese sauce, here is a more delicate version of the original recipe, for which we used fennel instead of garlic. It is typically eaten in autumn and winter, it is composed of 3 ingredients, oil, fannel and anchovies.

it was prepared at the end of the harvest to reward the harvesters for the work done.

Our advice:

ideal to spread on bread or following the tradition, eaten hot dipping raw vegetables such as: carrots, potatoes, peppers, celeries, artichokes etc.