ITALIAN RECIPES TRADITIONAL AND CREATIVE  
Recipe: bagna caoda (hot anchovies dip), Italian traditional recipe of PiedmontTraditional recipe of the Piedmont combines well with a "pinzimonio" (raw vegetables as fennel, carrots, cauliflowers, Belgian endive, sweet peppers, zucchini/courgettes, cardoon in winter, after the first frost) | BASIC INGREDIENTS | GARLIC AND ANCHOVIES | | typology | TRADITIONAL | | Conservation | INADVISABLE | | season | FALL/WINTER | | difficulties | LOW |
 Timetable
 served | 25 MINUTES (minimum) | cooking  | 10 MINUTES | working  | 15 MINUTES |
 suggested wine: aromatic white/light red
ingredients for 4 persons | | SALTED ANCHOVIES | oz 14 | 400 GRAMS | | GARLIC | oz 9 | 250 GRAMS | | MILK | 1 cup | 250 cc | | OLIVE OIL | 1/2 cup | 1/2 CUP |
 Notes to the recipe: Bagna caoda is the name in Piedmontese language. This recipe has its origin in Provence and came to Piedmont in the middle age. It was traditionally eaten from people surrounding a pot with bagna caoda (hot dip in English) and dipping into this sauce vegetables and bread. Some tales say that it was the food eaten by the people of Turin during a siege by the French army. They made the food with some remaining products: salted anchovies, vegetables, dried bread, some milk and garlic. It was enough for surviving. Nowadays it is a sauce to be combined with vegetables as appetizer, starter or also used as single course.
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