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A speciality of Piedmont in northern Italy, bagna caôda (meaning ‘hot bath’) is a dip made with olive oil, butter, chopped anchovies and garlic. Bagna caôda is served warm, accompanied by strong red wine. Vegetables are dipped into the hot ‘bath’—celery, cardoons, fennel, endives, spring onions and artichokes—whatever is in season, and transferred to the mouth over a piece of bread.
Also known as — bagna cauda