Angeleno favorite Alimento is known for its beautiful pastas and platters brimming with culinary creativity. One such staple of the Northern Italian restaurant is its take on bagna cauda. A traditional Piedmontese dip that resembles fondue, bagna cauda is typically made with garlic, olive oil, anchovies and butter. At Alimento, however, Chef-Owner Zach Pollack ups the richness of the recipe by dropping a 62-degree egg into the dip.
Special Dish: Bagna Cauda
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