This buttery version of a great Piedmontese classic was given to me by a most humbla and brilliant 21st-century alchemist, Luca Lamari, a great friend and Executive Chef at Santini London. Serve this super-tasty dipwith a large bowl of mixed crudités. Bagna cauda make an alchemic marriage with brassicas; pour it over lightly boiled or steamed romanesco or cauliflower. I also love this rich sauce over grilled steak or lamb.