Bagna càuda

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]

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Bagna càuda

Bagna càuda is kept hot by a small heat source below the dish.
Type	Dip
Place of origin	Italy
Region or state	Piedmont
Associated cuisine	Italian
Main ingredients	Garlic, anchovies, olive oil
Media: Bagna càuda