Bagna Cauda and Barbera Braida: a great love story
“Bagna Cauda is more than just a recipe, it’s an event” wrote S. Irene Virbila in 1989 in an article in Wine Spectator dedicated to the famous Piedmontese dish and to Giacomo Bologna. The Bologna family recipe for Bagna Cauda, serves 6 250 g of unsalted butter 1 litre of extra virgin olive oil, preferably from…