Piemonte Region / Bagna cauda

It was hard to choose a dish (just one!) who that would represent above all the Piemontese cooking.
But finally I choose chose Bagna Cauda.
Bagna Cauda it is not quiet only a "dish", but even a kind of "procedure". A "ritual" about of eating food between with dining companions. A very important way to consume of consuming (or eating) "bagna cauda" it is to share it with other persons people (or with others), in conviviality. In fact all the dining companions have to draw (take or get would sound better) the food from the same food container (usually made in of ceramic) whose name is "fojòt". Bagna Cauda is a typical food of harvest, therefore it is considered a particular Autumn or Winter "dish". A legend tells that one of the reasons of for its existence is because in the past this was a sort of compensation for the farmers after the hard work they have had done for harvest (or after their hard work during the harvest).
Bagna cauda is a liquid mixture of garlic, olive oil, desalinated anchovies, all achieved after a long and patient cooking. It is also possible to add butter, cream, milk and minced walnuts. Bagna cauda is usually served in its ceramic food container. The cointainer container has to be manteined maintained constantely constantly hot through embers. Bagna cauda must be eaten dipping dipped in several products (both raw and baked), such us: cardoons, oven-baked onions, raw or baked peppers, raw cabbage's leafs, cauliflowers, topinamburs, beets, vapor-baked potatoes, radishes, turnips and much more...
Bagna cauda can be also well accompained accompanied with by rich red wines from the region: like Barbera, Nebbiolo, Dolcetto or Barbaresco.

(Sembra delizioso! Grazie per condividere questa storia!)