Shimano’s latest film project, Food I Think About When I Think About Cycling features Celebrity chef, Chris Cosentino. In the film, Chris takes to the Bay Area’s melding of food and bicycles.

This garnet sauce is chef Chris Cosentino's take on the classic Piedmontese anchovy-and-olive-oil dip, enriched here with red wine. Italian for "hot bath," bagna cauda is served warm with crudités.