Bagna Càuda

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Bagna càuda, (from the Piedmontese "hot sauce",^[1] alternatively written bagna caôda or bagnacauda, etymologically related to Italian root bagn-, meaning "wet") is a warm dip typical of Piedmont, Italy. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, olive oil, butter, and in some parts of the region cream. (In the past walnut or hazelnut oil would have been used.)^[2] The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, celery, cauliflower, artichokes, peppers and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests.

Originally, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of the table for communal sharing. Now, it is usually served in individual pots (the fojòt, a type of fondue pot traditionally made of terra cotta).

Bagna Cauda is especially popular in the central Illinois region, south of Joliet, and can be found served in local restaurants and bars. Rather than cream, milk is used, often with a blend of mushroom soup.

[edit] Pop culture references

While bagna càuda is generally considered a regional specialty not much known outside Italy, the US TV series Babylon 5 episode "A Distant Star" featured as comic relief Michael Garibaldi's successful but protracted effort to smuggle the ingredients onto the station in defiance of doctor's orders.

[edit] Notes

[edit] External links

• Recipe at Epicurious

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