Nebbiolo Bagna Cauda Recipe

Theo says: 'the first time i tasted bagna cauda was at a restaurant in asti, piedmont. I couldnt believe how much garlic was in it It came served on top of some blanched vegetables, all with different textures. Its funny how anchovies are in so many piemontese dishes even though the region is land-locked but theres a good reason for the anomaly. The piemontese have always produced wonderful wine, some of the finest in italy, and they would trade barrels of it with the venetians. The barrels of wine would go to venice and then come back packed full of salted anchovies. '.