Boil in salted water one kilo of pork’s head with ear, until fully cooked.Meanwhile, prepare a sauce with an onion, four garlic cloves, 100 grams of anchovies, a handful of parsley and some thinly chopped rosemary: put them to brown in a pan with oil together with a bay-leaf.

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.