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BAGNA CAUDA
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| Bagna Cauda (from the Piedmontese bagna caôda, "hot sauce", etymologically related to Italian bagno, meaning "bath") is a warm dip for bread, boiled vegetables (especially cardoons), and roasted peppers, which is native to Northern Italy in the Piedmont. It is also eaten over pasta (preferably penne) and on polenta. The dish is traditionally made with olive oil, butter, anchovies and garlic. Some versions call for cream as well. It is traditionally eaten during the winter months, and must be served piping hot, as the name suggests. |
Bagna Cauda |
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