Bagna càuda

Bagna cauda or Bagna caoda (translated " hot sauce " ) is a typical northern Italian dish that originates from the Piedmont region and has become widespread in Provence and around Nice. It is in the Bagna cauda is a kind fondue, in which raw vegetables to a warm sauce of olive oil, anchovies and garlic is gestippt.

As most vegetables carrots, Rübchenarten, celery, fennel, peppers, spring onions, radicchio, chicory, Jerusalem artichokes and mushrooms are used.

For the sauce, which is held during the meal on a Fojot, a kind of warmer made of glazed ceramic, hot, there are different recipe variations; sometimes a little wine, other types of oil or truffle is a basic ingredient, depending on the region where. Another variant is prepared with thickened cream, anchovies, garlic and butter.

Bagna cauda is served both as an appetizer or as a main dish.