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.
TypeDip
Place of originItaly
Region or statePiedmont
Associated national cuisineItalian
Main ingredientsGarlic, anchovies, olive oil

Bagna càuda (Piedmontese: [ˈbɑɲa ˈkɑʊ̯da], meaning "hot dip", "hot gravy")[1] is a hot dish made from garlic and anchovies, originating in Piedmont, Italy during 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.[2]

Overview[edit]

Bagna càuda is a hot dish and dipping sauce in Italian cuisine that is used to dip vegetables in.[3][4] It is prepared using olive oil, chopped anchovies and garlic.[3][4] Additional ingredients sometimes used include truffle and salt.[3] 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.[3]

Bagna càuda originates from and has been described as "unique to" Piedmont, a Northwest Italy region, and has been a part of Piedmontese cuisine since the 16th century.[3][5] In Piedmont, cardoon (edible thistle) is often dipped in the sauce.[3] Additional foods used to dip into it include cabbage, celery, carrots, artichoke, peppers, fennel and breads.[3][6] It is sometimes served as an appetizer.[7][8]

It is also a popular winter dish in central Argentina[9][10] and prevalent in Clinton, Indiana, Rock Springs, Wyoming, and Benld, Illinois, United States,[11] as there were many northern Italian immigrants to those places.[12]

A preparation of bagna càuda

History[edit]

In the past walnut or hazelnut oil would have been used.[13] Sometimes, truffles are used in versions around Alba, Piedmont, Italy.[14] 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.

Similar dishes[edit]

Pinzimonio is a similar dipping sauce prepared using olive oil, wine vinegar, salt and pepper that is served with raw vegetables.[5][15] It is typically served cold.[16]

See also[edit]

References[edit]

  1. ^ "bagna". Grande Dizionario Piemontese Olivetti. Retrieved 24 January 2021.
  2. ^ La Cucina Italiana 2008, s.v.
  3. ^ a b c d e f g Root, W. (1992). The Food of Italy. Vintage Books. pp. 319–320. ISBN 978-0-679-73896-1. Retrieved January 4, 2018.
  4. ^ a b Sinclair, C.G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn. p. 44. ISBN 978-1-57958-057-5. Retrieved January 4, 2018.
  5. ^ a b Western Pennsylvania History. Historical Society of Western Pennsylvania. 1999. p. 167. Retrieved January 4, 2018.
  6. ^ Los Angeles Magazine. Los Angeles Magazine. 2008. p. 114. Retrieved January 4, 2018.
  7. ^ Buckley, Chris (November 27, 2012). "Iconic Charleroi eatery – Rego's – changes hands". TribLIVE.com. Retrieved January 4, 2018.
  8. ^ Waters, A.L. (2014). Chez Panisse Cafe Cookbook. Chez Panisse (in French). HarperCollins. p. 16. ISBN 978-0-06-235400-6. Retrieved January 4, 2018.
  9. ^ McCloskey, E.; Ainsley, R.; Eder, T. (2011). Argentina: The Bradt Travel Guide. Bradt Guides. Bradt Travel Guides. p. 388. ISBN 978-1-84162-351-1. Retrieved January 4, 2018.
  10. ^ Books, Madison; Andrews McMeel Publishing, LLC; Kummer, C. (2007). 1001 Foods To Die For (in German). Andrews McMeel Publishing. p. 16. ISBN 978-0-7407-7043-2. Retrieved January 4, 2018.
  11. ^ Zelinsky, Wilbur (2001). The Enigma of Ethnicity: Another American Dilemma. NONE Series. University of Iowa Press. p. 120. ISBN 978-1-58729-339-9. Retrieved January 4, 2018.
  12. ^ Calvitto, C. (2007). Searching for Italy in America's Rural Heartland. Vantage Press. p. 2. ISBN 978-0-533-15737-2. Retrieved January 4, 2018.
  13. ^ Paolo Massobrio, ‘Il rito della Bagnacauda’ Archived July 22, 2011, at the Wayback Machine, a+, December 2004.
  14. ^ Hesser, Amanda (November 5, 2009). "Bagna Cauda, 1960". New York Times. p. MM20, New York edition. Retrieved March 8, 2010.
  15. ^ Darrow, D.; Maresca, T. (2012). The Seasons of the Italian Kitchen. Grove/Atlantic, Incorporated. p. pt185. ISBN 978-0-8021-9341-4. Retrieved January 4, 2018.
  16. ^ Vivian, C.; Sansone, V.P. (2011). Tuscan-American Kitchen, A (in German). Pelican Pub. Company. p. 93. ISBN 978-1-58980-906-2. Retrieved January 4, 2018.

External links[edit]