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A comment on Snobbery Helped Take the Spice Out of European Cooking (2015). Parent comment

Re:Snobbery Helped Take the Spice Out of European Cooking (2... by steinuil on Thursday March 11, 2021 @08:06AM (#26423535)
In my region (Piemonte) we certainly do. One of the most distinctive dishes is bagna cauda, which is a dip sauce made mainly of anchovies and tons of garlic. It's usually recommended that you eat it before a day where you don't have to go out and interact with other people because you'll smell really badly of garlic :)
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Re:Snobbery Helped Take the Spice Out of European Cooking (2... by agurk on Thursday March 11, 2021 @08:28AM (#26423752)
There has to be some sub-clause of Cunningham's law referring to the perilous activity about generalising Italian cuisine :)

Does Piemonte cusine also include garlic in common sauces? Is it cooked into a soffrito or included as part of a battuto?

I've still not got around to visiting Piemonte, but this talk is pushing it up my list.

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Re:Snobbery Helped Take the Spice Out of European Cooking (2... by ASalazarMX on Thursday March 11, 2021 @12:26PM (#26426571)
- "Isn't that too much garlic for a dip?"

- "Don't worry, the anchovies will cover the garlic smell".

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Re:Snobbery Helped Take the Spice Out of European Cooking (2... by vyrotek on Thursday March 11, 2021 @10:46AM (#26425225)
Sounds delicious. I'm surprised I haven't heard of it. I'll have to ask my Nonna about it when I can travel to Entracque again. :)
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Re:Snobbery Helped Take the Spice Out of European Cooking (2... by jfengel on Thursday March 11, 2021 @10:58AM (#26425393)
It's got the bonus nerd connection in that a character on Babylon 5 spent an episode raving about it:

https://babylon5.fandom.com/wiki/Bagna_Cauda

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