Bagna Cauda

Bagna Cauda


  • 1 Clove of garlic for each person
  • 10 Salted anchovies
  • 0.5L Olive oil
  • 15 g Butter
  • 0.5L Milk
  • Vegetables for dipping: cooked and raw peppers, thistle, artichoke slices, cabbage leaves, turnips, beets and baked onions, boiled potatoes, endives


Reduce the garlic into cloves and peel it. Put it in a saucepan, cover it with milk and boil slowly for 20 minutes.

Throw away the milk and put the garlic on a cutting board and finely chop it.

Place in a saucepan the chopped garlic, a dash of extra virgin olive oil, add the washed anchovies and cook slowly, it doesn’t have to boil, stirring constantly until it become a well mixed sauce.

After 10 minutes, remove from heat and add a spoon of butter.

Serve on the table in the appropriate warmers and start dipping the vegetables.

A recommended wine to accompany it would be the classic Dolcetto wine.

Source :

When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.

Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.