Saturday, May 1, 2010


Someone will be asked, like me, why one of the typical products of Piedmont is the "BAGNA CAODA" that among the main ingredients has a fish such as anchovy. 

As everybody knows  Piedmont is not a sea region!
It seems that sixty years ago the farmers (mainly from Maira valley in Cuneo), trying to gain some more money during the winter months going to France and Liguria, where they bought the salt to sold it later in the Piedmont region. 
As the salt in those times it was a very valuable asset seems it was hidden under the anchovies. These farmers then passed in countries with carts to sell both, fish and salt. This people was called "ANCIUE '" in piedmontese dialect. 

The Seles Museum - Museum of multimedia crafts pitches, is the center point of gathering evidence and documentation of all anchovy Valle Maira who had in common Dronero, Celle di Macra and Paglieres their cradle of origin.

Besides being the main ingredient of the "Bagna Caoda", anchovies are found in many other dishes typical of the Piedmont: green sauce (bagnetto verde), piedmontese rabbit, cabbage salade, vitello tonnato.  

Italy, Piedmont

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