Bagna caoda

It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests. Originally, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of the table for communal sharing.

Bagna ‘d l’infern

Serve very hot in the following way: put the dianèt in the center of the table and have all the guests dipping into it different kinds of vegetables, both raw and cooked.

Cognà (or cugnà – grapes sauce)

Cognà is eaten cold with boiled meat, polenta, cheeses, or simply on a slice of bread. Some people, before adding the fruits and all the rest, take a little must away adding water: this can be an excellent refreshing drink in the summer.