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.
It’s a typical dish from Piedmont poor cuisine with eggs, onion, milk and flavorings . Today is proposed in a revised key.
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 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.