Bagnacauda stove made of polished ceramic, can also be used as an essence burner measurements: Ø 11 cm x h 11 cm
Bagna cauda is a typical Piedmontese dish: more than a dish, it is a convivial ritual involving the sharing of food collectively by diners, who all draw it together from a single administering vessel.
It is traditionally typical of the fall and winter season: made with garlic, extra virgin olive oil and desalted anchovies, all reduced to a sauce by patient cooking . If desired, butter, cooking cream, milk and chopped walnuts can also be added to the ingredients.
Traditional bagna càuda is brought to the table in its cooking pan called a "dian," made strictly of terracotta, and kept at the right temperature by means of an earthenware warmer filled with live coals, called a s-cionfetta. Today special earthenware containers consisting of a bowl to which a match is subjected to keep the sauce hot have become commonly used. It is consumed by dipping various types of seasonal vegetables in it.
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