Thursday, November 5, 2009

Bagna Cauda

In northern Italy, where bagna cauda is a common dish,
every Italian man over a certain age owns a pair of pants in this color.

The New York Times has an article today about bagna cauda. It's basically a lament that bagna cauda, (pronounced banya kowda), the Piedmont dipping sauce with olive oil and anchovies, never caught on stateside even though the Times "broke" it to Americans in 1960.

I don't know why it hasn't caught on either. Americans usually love foods that are dipped in other foods. Maybe it's the anchovies? Maybe it's because you dip vegetables? Maybe it's because one of them is a cardoon and who knows what a cardoon is? I don't know. Still, it seems that if, as a nation, we can  embrace dipping chicken wings in blue cheese or scooping corn chips through refried beans, we could get into this.

In the Piedmont, fall begins bagna cauda season. It's a natural for cool weather. The dipping vegetables, mostly roots like carrots, are in season. We have a few jars and warmers for sale. If the Times is right, you might be alone in eating it, but that doesn't mean it's not really tasty.

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