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Bagnua Cauda across a long table

A DELICIOUS HOLIDAY TRADITION

Chef Aaron’s Bagna Cauda

At Louis M. Martini, we believe in the transformative power of tradition—especially during the holidays. Traditions are the golden threads that weave through the tapestry of life, connecting past to present with a comforting familiarity that feels like coming home. In a world of constant motion, traditions invite us to pause, gather, reflect, and ground us in something larger than ourselves.

For our Executive Chef Aaron Meneghelli, one such cherished holiday tradition is Bagna Cauda. This Italian culinary ritual has graced his family’s table for generations, bringing them closer over an elegant symphony of flavor, year after year.

“The holidays for me have always been about slowing down and savoring the moment together,” Chef Aaron reflects. “Bagna Cauda—which literally means ‘hot bath’ in Italian—embodies everything I love about holiday celebrations: it’s communal, unhurried, and centers around the pleasure of rich food and deep conversation.”

 

THE HERITAGE BEHIND THE DISH

Originating from Italy’s Piedmont region, Bagna Cauda is more than just a seasonal holiday dip—it’s an experience. At its heart lies a warm pot of olive oil infused with garlic and anchovies, around which family and friends gather to dip and cook fresh vegetables and proteins to their liking.

“My family has always enjoyed this tradition as we welcome in the new year,” Chef Aaron reminisces. “We would gather at my grandparents’ home on New Year’s Day with many family members and friends and would plan on enjoying this meal for a couple hours of the day. For me, Bagna Cauda is a meal that celebrates all my hospitality passions. The food, the family style service, the wine to enjoy and most importantly, the community that gathers around a table.”

What makes this tradition special in his family is its placement at New Year’s. “It represents both reflection and anticipation—honoring our Italian heritage while welcoming what’s ahead,” Chef Aaron explains. “The strong flavors of anchovy and garlic become surprisingly balanced with the rich olive oil, and while you cook your ‘bites,’ the flavors continue to develop throughout the evening.”

This leisurely approach to dining creates space for storytelling, laughter, and the kind of unhurried connection that defines Chef Aaron’s favorite holiday traditions.

 

 

CRAFT YOUR OWN BAGNA CAUDA EXPERIENCE

Chef Aaron’s Bagna Cauda recipe maintains the authenticity of this centuries-old tradition while offering accessibility for modern gatherings:

 

CHEF AARON’S
BAGNA CAUDA RECIPE

 

INGREDIENTS

  • 14 oz anchovy fillets (packed in oil, not salt)
  • 20 garlic cloves, pressed or grated
  • 1.5 qt extra virgin olive oil
  • 2 tbsp butter

DIRECTIONS

  1. Place the anchovies in a shallow enameled cast-iron or ceramic pot and pile the garlic on top. Pour in olive oil so it mostly covers the anchovies and garlic.
  2. Gently simmer over medium-low heat, stirring often, until anchovies and garlic dissolve—about 45 minutes.
  3. Stir in butter and skim any impurities that rise to the surface. Keep warm and serve.

“The key is patience,” Chef Aaron advises. “Low and slow cooking allows the flavors to meld beautifully without becoming bitter. The result should be aromatic, rich, and inviting—a golden bath that transforms everything it touches.”

CREATING A BAGNA CAUDA TABLEAU

The beauty of this holiday recipe with wine pairing lies in its presentation and versatility. Chef Aaron suggests arranging a colorful array of accompaniments around your central pot.

FOR VEGETABLES

  • Mini bell peppers
  • Zucchini spears
  • Whole Mushrooms
  • Broccoli Romanesco florets
  • Halved Brussels sprouts
  • Fingerling potatoes (pre-blanched)
  • Artichoke hearts
  • Radicchio leaves

FOR PROTEINS

  • Thinly sliced flat iron steak
  • Sushi-grade ahi tuna cubes
  • Rock shrimp

 

Bagna Cauda Ingredients

“The visual appeal is part of the experience,” Chef Aaron notes. “I like to arrange everything on wooden boards and earthenware platters, creating a rustic elegance that invites everyone to explore different combinations.”

THE perfect louis m. martini holiday pairing

No Louis M. Martini culinary tradition would be complete without intentionally paired wines. For Bagna Cauda, Chef Aaron recommends the following selections that complement the rich, savory profile of the dish while refreshing the palate between bites.

 

SLOW DOWN. GLASSES UP.

What makes Bagna Cauda particularly special is its ability to transform an ordinary evening into an occasion. The communal nature of the experience—reaching across the table, sharing recommendations, and discovering new flavor combinations—creates natural moments of connection. “There’s something about this shared experience that breaks down barriers and invites deeper conversation.”

As we navigate the often-hectic holiday season, there’s wisdom in embracing traditions that intentionally slow us down—rituals that invite us to savor not just the flavors on our plates, but the company around our tables.

This season, we invite you to create your own Bagna Cauda tradition. Whether you gather family, friends, or neighbors, this warm Italian bath of flavor offers the perfect backdrop for creating holiday memories that will last far beyond the final course.

Try Chef Aaron’s Bagna Cauda recipe this holiday season and tag us in your creations on Instagram @LouisMMartini. Looking for the perfect wine pairings for your holiday traditions? Explore our full selection of Napa Valley wines to complement your festive gathering.

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