{"id":128,"date":"2014-11-19T18:04:40","date_gmt":"2014-11-19T18:04:40","guid":{"rendered":"http:\/\/www.dearitaly.com\/?p=128"},"modified":"2015-06-19T20:03:10","modified_gmt":"2015-06-19T20:03:10","slug":"bagna-cauda-piedmont","status":"publish","type":"post","link":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/bagna-cauda-piedmont\/","title":{"rendered":"Bagna Cauda: a Piedmont traditional taste"},"content":{"rendered":"<div class=\"entry-content\" itemprop=\"text\">\n<p align=\"JUSTIFY\"><a href=\"http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2014\/10\/bagna-caoda.jpg\"><img loading=\"lazy\" class=\"alignnone size-full wp-image-1244\" src=\"http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2014\/10\/bagna-caoda.jpg\" alt=\"bagna-caoda\" width=\"1772\" height=\"1178\" srcset=\"http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2014\/10\/bagna-caoda.jpg 1772w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2014\/10\/bagna-caoda-300x199.jpg 300w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2014\/10\/bagna-caoda-1024x680.jpg 1024w\" sizes=\"(max-width: 1772px) 100vw, 1772px\" \/><\/a><\/p>\n<p align=\"JUSTIFY\">It is one of the most famous recipes of Piedmont cuisine and it consists in a\u00a0strong flavor sauce made of anchovies, garlic and olive oil. The name <em>bagna cauda<\/em> (or <em>bagna caoda<\/em>) in Piedmont literally means hot sauce, just because it is hot and accompanied with fresh seasonal vegetables, cooked and raw.<br \/>\nOften served in a <em>fujot<\/em>, that is a earthenware bowl that helps to keep it warm.<br \/>\nTraditionally it was prepared during the harvest to counter the sweet of pressed grapes, but today is served as a main plate, but also as an appetizer.<\/p>\n\n<div class=\"sharedaddy sd-sharing-enabled\"><div class=\"robots-nocontent sd-block sd-social sd-social-icon-text sd-sharing\"><h3 class=\"sd-title\">Share this:<\/h3><div class=\"sd-content\"><ul><li class=\"share-print\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-print sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/bagna-cauda-piedmont\/\" target=\"_blank\" title=\"Click to print\"><span>Print<\/span><\/a><\/li><li class=\"share-email\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-email sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/bagna-cauda-piedmont\/?share=email\" target=\"_blank\" title=\"Click to email this to a friend\"><span>Email<\/span><\/a><\/li><li class=\"share-facebook\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-facebook-128\" class=\"share-facebook sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/bagna-cauda-piedmont\/?share=facebook\" target=\"_blank\" title=\"Click to share on Facebook\"><span>Facebook<\/span><\/a><\/li><li class=\"share-twitter\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-twitter-128\" class=\"share-twitter sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/bagna-cauda-piedmont\/?share=twitter\" target=\"_blank\" title=\"Click to share on Twitter\"><span>Twitter<\/span><\/a><\/li><li class=\"share-linkedin\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-linkedin-128\" class=\"share-linkedin sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/bagna-cauda-piedmont\/?share=linkedin\" target=\"_blank\" title=\"Click to share on LinkedIn\"><span>LinkedIn<\/span><\/a><\/li><li class=\"share-end\"><\/li><\/ul><\/div><\/div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\" itemprop=\"text\">\n<p>It is one of the most famous recipes of Piedmont cuisine and it consists in a\u00a0strong flavor sauce made of anchovies, garlic and olive oil. The name bagna cauda (or bagna caoda) in Piedmont literally means hot sauce, just because it is hot and accompanied with fresh seasonal vegetables, cooked and raw. Often served in &#8230;<\/p>\n\n<\/div>\n","protected":false},"author":2,"featured_media":1244,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[7],"tags":[19,37,51,61],"jetpack_featured_media_url":"http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2014\/10\/bagna-caoda.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5cExe-24","jetpack-related-posts":[{"id":540,"url":"http:\/\/www.dearitaly.com\/piedmont\/turin-city\/what-to-see-in-turin\/monferrato-wine-district\/","url_meta":{"origin":128,"position":0},"title":"Monferrato: wine district of Italy","date":"January 11, 2014","format":false,"excerpt":"Monferrato is part of the region of Piedmont in Northern Italy. It comprises roughly (and its extent has varied over time) the modern provinces of Alessandria and Asti. Monferrato is one of the most important wine districts of Italy. It also has a strong literary tradition, including the 18th century\u2026","rel":"","context":"In &quot;What to see in Turin&quot;","img":{"alt_text":"","src":"https:\/\/i1.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/12\/1024px-Vignale_Monferrato-panorama2.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":120,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/vitello-tonnato-piedmont\/","url_meta":{"origin":128,"position":1},"title":"Vitello tonnato: an inimitable taste in Piedmont","date":"November 19, 2014","format":false,"excerpt":"A typical plate from Piedmont is the vitello tonnato, or vitel ton\u00e8. There are several cities in Piedmont that boast the paternity of this plate, but the ones where you can taste the most delicious and tradicional vitel ton\u00e8 in Italy are Alba and Garessio. The vitello tonnato is a\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"vitel ton\u00e9","src":"https:\/\/i2.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/12\/vitello-tonnato.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":638,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/tajarin-nebbiolo-langhe\/","url_meta":{"origin":128,"position":2},"title":"I Tajarin: only in the Langhe and with a cup of Nebbiolo","date":"January 18, 2015","format":false,"excerpt":"Every region of Italy has a type of pasta and this is what you can find in the Langhe of Piedmont. Tajarin are quite similar to tagliatelle but cutted very thin: consider that the strands should be about 2 mm wide.\u00a0Cutting them so thin is a demonstration of skillness of\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"","src":"https:\/\/i2.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/tajarin-al-tartufo.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":201,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/fritto-misto-piedmont\/","url_meta":{"origin":128,"position":3},"title":"Fritto Misto: the king of the table in Piedmont","date":"November 20, 2014","format":false,"excerpt":"This plate tied to the folk tradition and usually it was served on holidays. Its origin is linked to the ritual slaughter of the pig and the need not to waste anything. The oldest recipes include the liver, the lung, the slices of meat, sausage, but over time new ingredients\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"fritto misto alla piemontese","src":"https:\/\/i0.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/11\/piatto-pronto-caraffa-vino-pomodori-bicchiere_dettaglio_ricette_slider_grande3.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":110,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/finanziera-piedmont\/","url_meta":{"origin":128,"position":4},"title":"Finanziera: a fine delicacy from Piedmont","date":"November 19, 2014","format":false,"excerpt":"The Finanziera\u00a0is a very old traditional plate of Piedmont. According to tradition, was born in the eighteenth century in the west of Piedmont as a poor men's plate that used the less noble parts of slaughtered animals and the entrails, which were left to those who performed the slaughter and\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"finanziera piemonte","src":"https:\/\/i0.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/11\/finanziera.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":234,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/baci-di-dama-piedmont\/","url_meta":{"origin":128,"position":5},"title":"Baci di Dama: a sweetness from Piedmont","date":"November 20, 2014","format":false,"excerpt":"These cookies are from Piedmont and they were born about a century ago in Tortona town.\u00a0The recipe calls for the preparation of shortbread biscuits to be joined two by two and to be superimposed with a filling of chocolate. The name came from the fact that the cookies are made\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"baci di dama piedmont","src":"https:\/\/i0.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/11\/DSCF3737.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/posts\/128"}],"collection":[{"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/comments?post=128"}],"version-history":[{"count":2,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/posts\/128\/revisions"}],"predecessor-version":[{"id":1245,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/posts\/128\/revisions\/1245"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/media\/1244"}],"wp:attachment":[{"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/media?parent=128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/categories?post=128"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/tags?post=128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}