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Bagna càuda

Italian hot dish made from garlic and anchovies / From Wikipedia, the free encyclopedia

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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]

Quick facts: Type, Place of origin, Region or state, Assoc...
Bagna càuda
Bagna càuda is kept hot by a small heat source below the dish.
TypeDip
Place of originItaly
Region or statePiedmont
Associated cuisineItalian
Main ingredientsGarlic, anchovies, olive oil
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