|Place of origin||Italy|
|Region or state||Piedmont|
|Associated national cuisine||Italian|
|Main ingredients||Garlic, anchovies, olive oil, butter|
|Cookbook: Bagna càuda Media: Bagna càuda|
Bagna càuda (Italian: [ˈbaɲɲa ˈkauda]; Piedmontese: [ˈbɑɲa ˈkɑʊ̯da], meaning "hot dip"), sometimes called bagna calda (influenced by Italian), is a hot dish from Piedmont, Italy that dates to the 16th century. 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.
Bagna càuda is a hot dish and dipping sauce in Italian cuisine that is used to dip vegetables in. It is prepared using olive oil, melted butter, and chopped anchovies, basil and garlic. Additional ingredients sometimes used include truffle and salt. Raw or cooked vegetables are dipped into the sauce, which is typically kept hot on a serving table using a heat source such as a candle or burner.
Bagna càuda originates from and has been described as "unique to" Piedmont, Italy, a region in northwest Italy, and has been a part of Piedmont cuisine since the 16th century. In Piedmont, cardoon (edible thistle) is often dipped in the sauce. Additional foods used to dip into it include cabbage, celery, carrots, artichoke, peppers, fennel and breads. It is sometimes served as an appetizer.
It is also a popular winter dish in central Argentina and prevalent in Clinton, Indiana, United States. Around 75% of Italians that immigrated to Argentina between 1876 and 1895 were from northern and central Italy. Many Italian immigrants in Clinton, Indiana were from the Piedmont and Veneto regions of northern Italy.
The name bagna càuda, alternatively spelled bagna caôda or bagnacauda, is etymologically related to the Italian roots of bagno, meaning "bath", and caldo, meaning "hot".
In the past walnut or hazelnut oil would have been used. Sometimes, truffles are used in versions around Alba, Piedmont, Italy. 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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