These two dishes are typical domestic dishes. They reveal the culinary ability of the cooks and emphasize the characteristic flavours that make them unique. The bágna cauda (hot dip), originally from Monferrato, and is Piedmont’s most famous dish, ideal during cold weather and for sharing amongst friends. It is a strong, tasty dish that is cooked with a range of delicious variations. At the old hostelry on Via Mazzini, the basic ingredients used are extra virgin olive oil, good quality anchovies and garlic. A range of vegetables can be dipped in the sauce. This hot dip goes perfectly with a “round” of barbera or dolcetto wine.
The “Buì” consists of a mixture of boiled beef, veal, pork sausage, tongue, head, etc. served with a raw green sauce, “el bagnet verd”, a chopped parsley based speciality.