4 ms·
In my region (Piemonte) we certainly do. One of the most distinctive dishes is bagna cauda, which is a dip sauce made mainly of anchovies and tons of garlic. It
by steinuil 6y ago
In my region (Piemonte) we certainly do. One of the most distinctive dishes is bagna cauda, which is a dip sauce made mainly of anchovies and tons of garlic. It's usually recommended that you eat it before a day where you don't have to go out and interact with other people because you'll smell really badly of garlic :)
- agurk 6y agoThere has to be some sub-clause of Cunningham's law referring to the perilous activity about generalising Italian cuisine :) Does Piemonte cusine also include garlic in common sauces? Is it cooked into a soffrito or included as part of a battuto? I've still not got around to visiting Piemonte, but this talk is pushing it up my list.
- vyrotek 6y agoSounds delicious. I'm surprised I haven't heard of it. I'll have to ask my Nonna about it when I can travel to Entracque again. :)
- jfengel 6y agoIt's got the bonus nerd connection in that a character on Babylon 5 spent an episode raving about it: https://babylon5.fandom.com/wiki/Bagna_Cauda https://babylon5.fandom.com/wiki/Bagna_Cauda
- ASalazarMX 6y ago- "Isn't that too much garlic for a dip?" - "Don't worry, the anchovies will cover the garlic smell".