Opera Chic braved the flocks of fashion editors and stylists and buyers that descended upon her favorite Milan restaurants this weekend (we were happily relieved -- for a few reasons, this Milano Moda Donna was less crowded than past years). She had a craving for Cucina delle Langhe's creamy & delicate bagna càuda and would have even sat on Elle fashion editor Kate Lanphear's lap (she was a few tables over) if that was the only seat left in the restaurant (and if Kate didn't mind).
Bagna càuda is a dish of the poor, unironically served in Milan's oldskool restaurants with a price tag that radically evolves it from peasant food. Liquid velvet, smooth and creamy, it's a delicate blend of anchovies, garlic, and extra virgin olive oil. A Piemontese dish, eaten in the winter and fall months with a side of winter vegetables: fennel, radishes, beets, carrots, celery, cauliflower, and peppers. Served in a terracotta bowl with a candle beneath to keep the mixture fluid and warm, it's so perfect with a strong Nebbiolo, Barbaresco or a Dolcetto. OC will literally stab your hand with her fork if you try to step to her anchovy sauce. All's fair in love and bagna càuda.