Tags: Food.
Bagna càuda (from the Piedmontese hot dip alternatively written bagna caôda or bagnacauda etymologically related to Italian root bagn- meaning wet) is a warm dip typical of Piedmont Italy but with numerous local variations. The dish which is served and consumed in a manner similar to fondue is made with garlic anchovies olive oil butter and in some parts of the region cream. In the past walnut or hazelnut oil would have been used.
