3 Review(s)

FRESH, red, yellow peppers are grilled on-site by means of a special grilling equipment, peeled for a digestible finished product and transformed immediately. The final result is an elemental dish of the Mediterranean flavour whose sweetness lends it to a host of different recipes…..grilled peppers along with an array of seasonal raw, boiled or roasted vegetables dipped in Bagna càuda (literally “ hot dip “- smooth sauce made of anchovies and garlic) served in individual pots (the fojòt, a type of fondue pot traditionally made of terra cotta…it’s not just a recipe; it’s an event…a staple of the Piedmont region.