Dried smelt (snetok)

Bagna cauda is a refined Italian sauce from the Piedmont region traditionally served with fresh or roasted vegetables. This dish has a rich, warming flavor due to the combination of garlic, anchovies (in this case dried sardines), and olive oil. Roasted sweet peppers add softness and sweetness, while lemon juice and parsley refresh and balance the taste. Bagna cauda is perfect for friendly gatherings and winter dinners when one wants to feel the coziness and warmth of Mediterranean cuisine. It is enjoyed by dipping vegetables into the aromatic warm sauce, savoring the harmony of simple yet expressive flavors. It’s not just a sauce — it’s a gastronomic tradition that brings people together at the table.

Shchi made from snetki is one of the rare yet authentic dishes of Russian cuisine that embodies the traditions of rural dining. This recipe combines sauerkraut, turnips, and snetki—small dried fish that add a rich and piquant flavor to the dish. Long simmering in the oven transforms the ingredients into a thick, aromatic mass where each element complements the others. Garlic adds a special spiciness, while black bread and radish serve as excellent accompaniments that highlight the richness of flavor. These shchi not only warm you up but also surprise with their depth. Once prepared in Russian villages using accessible and nutritious products, today it remains an interesting example of gastronomic heritage.