Bagna càuda 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. Sometimes,
truffles are used in versions around Alba. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon,
carrot,
peppers,
fennel,
celery,
cauliflower,
artichokes, and
onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests. Originally, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of the table for communal sharing. Now, it is usually served in individual pots.
