Bagna Cauda, (BAH/nyah COW/dah) Piedmontese: meaning “hot dip”.
The dish is eaten by dipping raw, boiled, or roasted vegetables, especially cardoons, carrots, peppers, fennel, celery, cauliflower, artichokes, and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests. It was served in a large pan for communal sharing. Try it over pasta, on salad, and focaccia too!
Hot fondue dip, sauce, anchovies.
