Nebbiolo Bagna Cauda Recipe - Great British Chefs
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Theo says: 'The first time I tasted bagna cauda was at a restaurant in Asti, Piedmont. I couldn’t believe how much garlic was in it! It came served on top of some blanched vegetables, all with different textures. It’s funny how anchovies are in so many Piemontese dishes even though the region is land-locked – but there’s a good reason for the anomaly. The Piemontese have always produced wonderful wine, some of the finest in Italy, and they would trade barrels of it with the Venetians. The barrels of wine would go to Venice and then come back packed full of salted anchovies.'
Theo says: 'The first time I tasted bagna cauda was at a restaurant in Asti, Piedmont. I couldn’t believe how much garlic was in it! It came served on top of some blanched vegetables, all with different textures. It’s funny how anchovies are in so many Piemontese dishes even though the region is land-locked – but there’s a good reason for the anomaly. The Piemontese have always produced wonderful wine, some of the finest in Italy, and they would trade barrels of it with the Venetians. The barrels of wine would go to Venice and then come back packed full of salted anchovies.
![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/01/05.Delicious-October-2018-Bagna-Cauda-1.jpg)
Bagna cauda (anchovy and garlic sauce) recipe
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Bagna Cauda Recipe - Great Italian Chefs
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Ciao Chow Linda: January 2013
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Nebbiolo Bagna Cauda Recipe - Great British Chefs
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Bagna Cauda Recipe - Great Italian Chefs
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Bagna Cauda Recipe
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A Convivial Dish for the Fall Season: Bagna Cauda from Piedmont
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Bagna Cauda Recipe - Great Italian Chefs
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Bagna Cauda Day: from Asti to Japan, two weekends in November and December to honor a dish of great Piedmontese tradition - FIRSTonline