Recipe Bagna Cauda

Bagna Cauda – Evelyn-rose CCO


  • 4 cloves garlic, crushed
  • l 1/2 oz. butter, melted
  • 4 oz. salted anchovies
  • pepper
  • 1 cup olive oil

How to make the Bagna Cauda:

Literally translated from Piedmontese dialect, bagna cauda means “warm sauce”. The ingredients suggest it is a country recipe, because all the ingredients are garden grown. Even the oil was probably produced on the farm. The exception is anchovies, which were widely used as a substitute for salt.

Saute’ the crushed garlic and chopped anchovy fillets in the oil. Stir constantly until the anchovies disintegrate. Add butter and mix. Add pepper to taste.

The bagna cauda is served in a pot, for everyone to dip the vegetables in, or in individual terracotta bowls. The garlic’s flavor becomes somewhat milder if you leave the cloves to soak in milk for a few hours or add a small amount of cream at the last minute.

Bagna cauda must be placed on warmers, as it must simmer constantly. It is usually served with cardoons, fennel, peppers, celery and carrots, much like Pinzimonio.

Regional recipe from Piedmont.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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