|Place of origin||Italy|
|Region or state||Piedmont|
|Associated national cuisine||Italian|
|Main ingredients||Garlic, anchovies, olive oil|
Bagna càuda (Piedmontese: [ˈbɑɲa ˈkɑʊ̯da], meaning "hot dip") 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.
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, chopped anchovies 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, a Northwest Italy region, and has been a part of Piedmontese 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, Rock Springs, Wyoming, and Benld, Illinois, United States, as there were many northern Italian immigrants to those places.
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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