Bagna càuda


Bagna càuda is a hot dish made from garlic and anchovies, originating in Piedmont, Italy during the 16th century. The dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with raw or cooked vegetables typically used to dip into it.

Overview

Bagna càuda is a hot dish and dipping sauce in Italian cuisine that is used to dip vegetables in. It is prepared using olive oil, chopped anchovies and garlic. Additional ingredients sometimes used include truffle and salt. Raw or cooked vegetables are dipped into the sauce, which is typically kept hot on a serving table using a heat source such as a candle or burner.
Bagna càuda originates from and has been described as "unique to" Piedmont, a Northwest Italy region, and has been a part of Piedmontese cuisine since the 16th century. In Piedmont, cardoon is often dipped in the sauce. Additional foods used to dip into it include cabbage, celery, carrots, artichoke, peppers, fennel and breads. It is sometimes served as an appetizer.
It is also a popular winter dish in central Argentina and prevalent in Clinton, Indiana, Rock Springs, Wyoming, and Benld, Illinois, United States, as there were many northern Italian immigrants to those places.

History

In the past walnut or hazelnut oil would have been used. Sometimes, truffles are used in versions around Alba, Piedmont, Italy. It is traditionally eaten during the autumn and winter months, particularly at Christmas and New Year's, and must be served hot, as the name suggests.

Similar dishes

Pinzimonio is a similar dipping sauce prepared using olive oil, wine vinegar, salt and pepper that is served with raw vegetables. It is typically served cold.