Bagna Cauda 170g

Bagna Cauda Delizie Andrè: the authentic taste of Piedmontese tradition 🍲

Bagna cauda is a sauce typical of the Piedmontese culinary tradition, made with garlic, anchovies, and extra virgin olive oil. Its name comes from the Piedmontese dialect and means "hot sauce." This dish has deep roots in the history of Piedmont and its consumption is a ritual that has been passed down through generations. Traditionally, bagna cauda is served in the characteristic "fujot," ceramic pots that keep the sauce warm thanks to a candle inside the container. 🔥

Delizie Andrè: artisanal excellence 🥇

Delizie Andrè, a Piedmontese farm located in Sciolze (TO), produces a top-quality artisanal bagna cauda. The recipe is the traditional one, passed down from generation to generation, with simple and genuine ingredients:

• Garlic: grown in Piedmont and carefully selected for an intense and aromatic flavor.
• Anchovies: of the highest quality, giving the sauce its characteristic savory taste.
• Milk: to soften the pungent flavor of garlic.

The bagna cauda Delizie Andrè is prepared using an artisanal method that involves slow cooking the ingredients over low heat, to preserve their flavor and nutritional properties. The result is a creamy and velvety sauce, amber in color and with an intoxicating aroma. 🌟

How to enjoy it 🍽️

The bagna cauda Delizie Andrè is perfect for:

• Pinzimonio: with raw or cooked vegetables, such as cardoons, Jerusalem artichokes, peppers, cauliflower, and potatoes.
• Meat: boiled, roast, or baked, for a main course with a strong flavor.
• Fish: boiled or steamed, for a milder taste.
• Polenta: a true treat for the palate.
• Fondue: for an extra touch of originality.

The Fujot: a ritual of conviviality 🍷

The fujot is an ancient terracotta container, typical of Piedmontese tradition, used for the preparation and consumption of bagna cauda. Its characteristic shape, with a rounded body and a long handle, makes it ideal for keeping the sauce warm during the meal. The fujot consists of two parts:

1. The pignata: the lower part, where the bagna cauda is cooked.
2. The fornello: the upper part, where a candle is placed to keep the sauce warm.

The fujot is a symbol of conviviality, around which the family would gather to enjoy bagna cauda with raw and cooked vegetables, bread, and cheeses. The ritual of dipping food into the warm sauce, accompanied by chatter and laughter, represents a moment of sharing and joy. 💖

OUR ADVICE 💡

Don't have a fujot? Don't despair! Take a small glass or ceramic container, fill it with the amount of bagna cauda you need, and heat it for a few seconds.

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Purchase bagna cauda Delizie Andrè now and bring a piece of Piedmontese tradition to your table!