Bagna càuda

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Bagna càuda
Bagna Cauda a la Champaquí 019.jpg
Bagna càuda is kept hot by a small heat source below the dish
Type Dip
Place of origin Italy
Region or state Piedmont
Main ingredients Garlic, anchovies, olive oil, butter
Cookbook: Bagna càuda  Media: Bagna càuda

Bagna càuda, a dish from Piedmont, Italy, is made of garlic, anchovies, olive oil, and butter. The dish is served and consumed in a manner similar to fondue.

Bagna càuda (Italian: [ˈbaɲɲa ˈkauda]; Piedmontese: [ˈbaɲa ˈkɑʊda]; Piedmontese for "hot dip",[1] alternatively written bagna caôda or bagnacauda, etymologically related to Italian root bagn-, meaning "bath", and caldo, meaning "hot") is a warm dip typical of Piedmont, Italy, but with numerous local variations.

In the past walnut or hazelnut oil would have been used.[2] Sometimes, truffles are used in versions around Alba.[3] The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, carrot, peppers, fennel,[3] celery, cauliflower, artichokes, and onions. 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. }

Bagna cauda is also a popular winter dish in central Argentina, an area of predominantly Northern Italian descent.

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Notes[edit]

  1. ^ Lo Zingarelli 2008, s.v.
  2. ^ Paolo Massobrio, ‘Il rito della Bagnacauda’, a+, December 2004.
  3. ^ a b Hesser, Amanda (November 5, 2009). "Bagna Cauda, 1960". New York Times. p. MM20, New York edition. Retrieved March 8, 2010. 

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