This recipe is a traditional Piedmontese dish served as an antipasto and usually consumed with a red wine called Barbera. It relies on the fondue principal where you use a sauce to dress crunchy fresh vegetables to obtain a salty and appetizing dish.


  • 12 cloves of garlic

  • 150 ml mild olive oil

  • 100 g butter

  • 12 anchovy fillets

  • An array of fresh or par-cooked vegetables such as:

  • radishes

  • white salad onions

  • dutch carrots

  • cauliflower florets

  • fennel

  • potato

  • roasted capsicums, different colours

  • brussels sprout


  • 1.

    Pound the anchovies and the garlic in a pestle and mortar.

  • 2.

    Place oil, butter, anchovies and garlic in a small pot and gently bring to the boil.

  • 3.

    Place the vegetables on platters and place the sauce in fondue dishes (with tealight candles to keep the sauce warm).

  • 4.

    Alternatively, bring the hot sauce to the table and allow individuals to spoon the sauce over their veggies.

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Posted by kittenslipsReport
I think I thought I was looking at a cooking website, but on the rhs I had an annoying advertisement....pfft!!
Posted by Paola8Report
My name is Paola, I'm from Italy, city of Turin, Piedmont region.
I'm very glad to read the recipe of Bagna Cauda on this site.
Piedmont is a beautiful italian region that have to be known in the world.
Thanks a lot!
Posted by JK21Report
I had this delicious dish in Adelaide at andres cuisina and polenta bar. It was so wonderful I have not been able to forget the taste of the raw baby vegetables and the delicious salty hot dip. I used my finger to get the last of the dip out. Thanks for the recipe, you guessed it I will be making it as soon as possible.