Bagna càuda
Bagna càuda is kept hot by a small heat source below the dish. | |
| Alternative names | Bagna caouda (in Alpes-Maritimes) |
|---|---|
| Type | Dipping sauce |
| Place of origin | Italy |
| Region or state | Lower Piedmont, Piedmont |
| Main ingredients | Garlic, anchovies, red wine, extra virgin olive oil |
Bagna càuda (Piedmontese: [ˈbɑɲa ˈkɑʊ̯da]; lit. 'hot dip' or 'hot gravy'), also spelled bagna caouda in Alpes-Maritimes, is a hot dish made with garlic, anchovies, red wine, and extra virgin olive oil, typical of Lower Piedmont, a geographical region of Piedmont, Italy, and Provence, France. 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.