Onions in Balsamic Vinegar of Modena

From this variety of tiny, rounded hot peppers grown in Piedmont, together with tuna-fish we obtain this fabulous treat with a delicate and slightly spicey taste. An excellent appetizer.

Bagna Cauda by Fonterosa is the most famous sauce and specialty of the Piedmontese culinary tradition!The Piedmontese name, which can be translated as "hot sauce" in Italian, is originally from Lower Piedmont and is a preparation based on desalted and boned garlic and anchovies, cooked over low heat in olive oil, reducing everything to sauce.It is consumed by dipping various types of seasonal vegetables usually divided between raw and cooked: thistles, baked onions, raw or toasted peppers, raw cabbage leaves, cauliflower, Jerusalem artichoke, beets, steamed potatoes, radishes, turnips and many others .Traditionally it is a typical dish of the harvest period, therefore to be consumed mainly in autumn and winter: one of the "legends" about its birth wants it to be prepared to reward the harvesters for their work. It is also delicious in the summer, on cold roasted peppers and croutons.More than a dish, it is a convivial rite that provides for the sharing of food in a collective form by the diners, who all draw it together from a single serving container.It is consumed in individual terracotta containers (fojòt) consisting of a bowl to which an alcohol or half burner or a wax candle is subjected to keep the sauce warm.

The unmistakable sweetness of the Piedmontese spring onions perfectly harmonises with the intense aroma of the balsamic vinegar and creates something unique.

Excellent sweet and sour juicy peppers.

Collected in the Piedmontese woods, these fruits are later transformed into an extraordinary delicacy of perfect shape, coveted by pastry chefs. 

Delicate sweet and sour seasonal vegetables: combined with white wine and a little vinegar.