Comments on: Bagna Cauda (Piedmontese Warm Anchovy & Garlic Sauce)

By: The Regional Cuisines of Italy: What to Eat in Each Region | Movers Manuscript

Tue, 03 Sep 2024 12:21:52 +0000

[…] Bagna Cauda: A warm dip made from garlic, anchovies, olive oil, and butter, typically served with raw or cooked vegetables. […]

By: Tina Prestia

Tina Prestia — Wed, 18 Oct 2023 06:38:54 +0000

In reply to HELEN TOTH. Hi Helen! Thanks for your support. That is my goal, to teach about authentic Italian cuisine and to keep these traditions going! I hope you enjoy the recipe!

By: HELEN TOTH

HELEN TOTH — Sat, 14 Oct 2023 02:59:31 +0000

Wow Tina, first I must say I appreciate the explanation and history you share with us resulting from your research and efforts to get to the basis of these traditional recipes to give us.
Modern day life threatens to lose all these if we aren’t diligent in keeping them.
Thank you.
I have saved this one and look forward to making it. It’s right up my alley.
Thank you too for giving the pet person amounts in order for us to adjust accordingly.

By: Tina Prestia

Tina Prestia — Sun, 22 Jan 2023 17:56:49 +0000

In reply to Shirley Bertolino Hedman. How evocative and amazing! I’m so happy to bring back such splendid memories. I will be doing that with the bread next time for sure!!! Yummy!

By: Shirley Bertolino Hedman

Shirley Bertolino Hedman — Fri, 20 Jan 2023 20:35:22 +0000

You brought back memories of my grandmothers kitchen table, the family and the neighbors sitting around that bagna cauda pot. Holding the bread under that dripping vegetable until the bread got so covered with bagna cauda that you had to eat it and get a new piece. And when we finished eating, all the old guys would sing piemontese songs with such vigor! I love the memories!!

By: Tina Prestia

Tina Prestia — Mon, 13 Jun 2022 05:06:27 +0000

In reply to Elena. Hello Elena! Thank you so much for your feedback! I’m really happy to hear that you think I was true to tradition. It’s such a heavenly dish. Grazie mille!

By: Elena

Elena — Sun, 12 Jun 2022 09:33:35 +0000

I’m Italian and lived in Torino for a few years, and can confirm this is correct!
Thank you so much for writing such a nice recipe article in English, also with some historical and cultural context, so I can share it with my international friends 😀

By: Co to Antykoncepcja

Co to Antykoncepcja — Wed, 06 Apr 2022 16:17:02 +0000

Nice to be going to your blog again, it continues to be months for me. Properly this write-up that ive been waited for so lengthy. I require this article to total my assignment inside the university, and it has exact same topic together with your article. Thanks, terrific share.

By: Tina

Tina — Fri, 21 Jan 2022 06:18:27 +0000

In reply to Paola Reynolds. Hi Paola! I had it the first time as well with some cream in it. It was delightful. It’s such a fun dish to eat in a group. Thanks for reading!

By: Paola Reynolds

Paola Reynolds — Wed, 19 Jan 2022 20:19:32 +0000

I first tasted bagna cauda in an Italian restaurant in Boston many years ago. Back then I found a recipe that included heavy cream which makes it much richer and somehow makes the ingredients more pronounced. Not for the faint of heart