|Place of origin||Italy|
|Region or state||Piedmont|
|Main ingredients||Garlic, anchovies, olive oil, butter|
|Cookbook: Bagna càuda Media: Bagna càuda|
Bagna càuda (Italian: [ˈbaɲɲa ˈkauda]; Piedmontese: [ˈbaɲa ˈkɑʊda]; Piedmontese for "hot dip", 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. Sometimes, truffles are used in versions around Alba. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, carrot, peppers, fennel, 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. }
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