Italy
Photo: Fernando Lopez Anido, CC BY-SA 4.0, croppedBagna càuda
/ˈbaɲa ˈkau̯da/BAH-nyah KOW-dah
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- When
- Lunch & dinnerFestive
- Taste
- SavoryRich
- Made with
- FishVegetables
History
Bagna càuda means "hot dip" in Piedmontese. It is a sauce of garlic, anchovies and olive oil, sometimes with butter or milk, kept warm in a clay pot over a small flame on the table, where everyone dips raw and cooked vegetables: cardoons, peppers, cabbage, Jerusalem artichokes, boiled potatoes. It belongs to the wine country of Lower Piedmont, the Langhe, Roero and Monferrato, and is eaten in autumn and winter, after the grape harvest, as a convivial meal shared by a crowd. The anchovies point to the old salt roads that linked Piedmont with the Ligurian and Provençal coast. Asti holds a bagna càuda day each year.
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